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Chocolate and Salted Caramel Molten Puddings

Indulgent chocolate puddings with a hidden salted caramel center, served with vanilla cream and toasted almonds.

Baking Vegetarian Dessert Chocolate Caramel

Estimated Nutrition

Calories

623.1

kcal / serving

2492.4 kcal total

Carbs

48.1g

per serving

192.5 g total

Fat

43.6g

per serving

174.2 g total

Protein

9.7g

per serving

38.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Cocoa Powder

for dusting

tbsp

Golden Syrup

Caster Sugar

100

Dark Chocolate

70% cocoa solids, broken into pieces

Dairy

unsalted

unit

Eggs

large, free-range

100

Double Cream

for vanilla cream

GrainsCereals

Plain Flour

sieved

NutsSeeds

Almonds

flaked

0.25

tsp

Rock Salt

pinch

Salt

unit

Vanilla Pod

seeds scraped out

Other

unit

Cake Release Spray

Method

Toast flaked almonds in a dry pan until golden-brown and set aside to cool.

Spray moulds with cake release, add almonds, dust with cocoa powder, and freeze.

Heat golden syrup, caster sugar, and 60ml water in a pan until sugar dissolves.

Boil caramel to 160°C, stir in cream and salt, pour into ice trays, and freeze for 30 minutes.

Melt butter, stir in dark chocolate until smooth, and then incorporate sieved flour.

Whisk eggs and sugars over simmering water for seven minutes until fluffy, then fold in chocolate.

Fill prepared moulds with the mixture and chill in the fridge for 30 minutes.

Whisk cream with icing sugar and vanilla seeds, then transfer to a piping bag.

Preheat the oven to 180°C.

Push frozen caramel portions into the center of each pudding mixture.

Bake for 12 minutes until sides are set but centers remain wobbly.

Rest for three minutes, unmould onto plates, and serve with vanilla cream.

made with
a toodle. project