SALTED CARAMEL MOLTEN CAKES

I am not gonna lie. This recipe is absolutly decadent. But oh god so easy and so good :)

 

I am not using here a classic caramel sauce but some kind of dulce de leche (or an acceptable version of it). To people who don't know what dulce de leche is, (damn! they must be so miserable) we do say it's like some sort of caramel. Well, it is made with sugar and milk so I guess it does make sense but dulce de leche is more thick then any caramel. The texture is so great. You can eat dulce de leche with crepes, with flan (my favorite), with a banana or just from the jar (mmh acctualy maybe that's my favorite). Good luck with not eating all the jar once you start! Anyway, Argentinan people eat dulce de leche all the time with everything. I don't think they realise a dessert can be made without it but eh, how can we blame them?

Dulce de leche is not the easiest thing to find so this dessert is more of a sweet condensed milk version but the result is really good anyway. You can do this recipe with real dulce de leche and end up with a blow minding (and browner) dessert. I prefer to eat them cold because you can really taste the caramel better but hot with some vanilla icecream is totally acceptable !


iNGREDiENTS:
-make 8 indivudual medium size cakes or 15 smaller ones- (I recommand the big ones)

• 300 gr dulce de leche (or a can of sweet condensed milk)
• 70 gr butter
• 80 gr sugar
• 100 gr all purpose flour
• 4 eggs 
• a good pinch of flaky sea salt
• a few raspberries for decoration  (optional)

RECiPE:

• If you are making your own Dulce de leche, place the sweet condensed milk can in a pressure cooker full of boiling water and cook for about one hour. Be sure that the can is always cover with water, adding some if needed while it cooks. If you don't have a pressure cooker, a huge pan of water will work just fine.
• Preheat oven at 200°C (390°F)
• In a bowl, blanch eggs with sugar.
• Add flour and fleur de sel. Beat again.
• Mix butter with 250 gr of dulce de leche and then add to the batter.
• Spread batter into individual silicone molds. (up to 3/4 of the mold).
• In the center of each cake, spread a teaspoon of dulce de leche (using the 50 gr left).
• Bake for about 10 minutes. The center should stay very soft, almost uncooked. 
• ET VOiLA ! 

CHOCOLATE FONDANT

 I'm really sorry to inform you that I can't post a video recipe this week. And I'm really happy to inform you that I decided to post something anyways.

 So today, I choose to make a very classic but "never a disappointment" recipe: Chocolate fondant! As you can guess, this is not the healthiest dessert you can have but sometimes bad is good (as long as you don't eat the entire cake on your own! And i'm not giving you a bad idea here. I said I'm not!).

This great recipe is based on Pierre Hermé's recipe. I figured Pierre (let's pretend I can call him that, just because we're both french) was the person I could count on to present you my first chocolate post. I added caramels (you will soon realize I put them anywhere I can) and some nuts. (chocolate that goes with nuts inside works as well. In that case don't add the tbsp of nuts)

iNGREDIENTS:

- serve 8 -

• 250 gr dark chocolate ( not less then 85% cacao)
• 250 gr butter at room temperature
• 200 gr cane sugar
• 4 eggs
• 70 gr all purpose flour
• 6 caramels
• 1 tbsp of nuts (cut in tiny pieces)

RECiPE:

• Preheat your oven at 180°C (350°F)
• Melt your chocolate and leave to cool.
• In a mixer, mix butter and the sugar at medium speed during 4 minutes.
• Add eggs, one at a time, mixing one minute between each egg.
• Add chocolate, caramels (cut in small pieces) and the chopped nuts to the batter. Stir.
• Add all purpose flour and stir again.
• Put the batter in your prepared baking pan and give the top some uniformity with your spatula. (here I used a rectangle baking pan to bring some originality - I usually only use it to make tarts-. But a round classic one will make the cake a bit lighter which is not bad. It's your choice!)
• Bake for 30 minutes, until the cake gets lightly  bigger and that the top is a bit crackled.
• Leave to cool and take out of the baking pan.
• ET VOiLÀ !

This cake goes perfectly with some vanilla ice cream.