COOK THE COVER Chocolate Toffee Molten Puddings with Salted Caramel Sauce
RECIPE SOPHIE GRAY PHOTOGRAPH MELANIE JENKINS ART DIRECTION & STYLING SACHA ANDERSON
CHOCOLATE TOFFEE MOLTEN PUDDINGS WITH SALTED CARAMEL SAUCE PREP + COOK TIME 20 mins SERVES 4
v ● cocoa powder, for dusting ● 100g butter, chopped ● 200g dark chocolate, broken in pieces ● 2 eggs ● 2 egg yolks ● ½ teaspoon vanilla essence ● ½ cup caster sugar ● 2 tablespoons plain flour ● 8 chewy toffees ● pinch of flaky sea salt ● whipped cream or icecream, to serve
SALTED CARAMEL SAUCE
● 110g butter ● 1¼ cups brown sugar ● ⅓ cup cream
1 Preheat oven to 200°C. Grease four ¾ cup dariole, pudding or custard moulds and dust with cocoa.
2 Melt butter in a saucepan, remove from heat and stir in chocolate pieces until completely smooth. Leave to cool.
3 In a separate bowl, lightly whisk the eggs, yolks and vanilla essence, then whisk in the sugar. Add the cooled chocolate mixture, then fold in the flour until just combined. Don’t over mix.
4 Fill moulds ⅓ full then add 2 toffees before topping to ¾ full with mixture. Don’t overfill as the mixture will rise when cooking.
5 Place on a rimmed baking tray and bake for 14-15 minutes, or until the top springs back when touched gently.
6 While puddings are baking, make the Salted caramel sauce (see below).
7 Rest cooked puddings for 1 minute, they will sink a little. Run a knife around the sides before turning out onto plates. Spoon sauce over the top, sprinkle with flakes of salt and serve with whipped cream or icecream.
Salted caramel sauce
Combine butter and brown sugar in a small saucepan and heat until melted. Add the cream and boil for 2-3 minutes. Sauce will thicken on cooling.
PER SERVE Energy 1104kcal, 4624kj • Protein 8.6g • Total Fat 73g • Saturated Fat 36.8g • Carbohydrate 109g • Fibre 0.7g • Sodium 378mg