|150 g||butter — unsalted|
|160 g||dark chocolate|
|50 g||cocoa powder|
|1 tsp||instant coffee powder — espresso|
|120 g||castor sugar|
|1 Tbs||vanilla — extract|
|3 Tbs||cream — double thick|
|150 g||castor sugar|
|65 g||butter — diced|
|100 ml||cream — double thick|
|1 tsp||sea salt — flakes|
Butter six medium ramekins (or a 5cm x 11cm baking dish).
To make the caramel, melt the sugar with a splash of water in a saucepan over a medium heat until it is a light golden colour. Whisk in the butter, then the double cream and finally the salt.
Pour the caramel about 1cm deep into the base of prepared ramekins or dish, then leave in the fridge for 20 minutes to set. Reserve any caramel left over for serving.
When the caramel has almost set, start making the chocolate pudding.
Preheat the oven to 140°C. Melt together the butter, chocolate, cocoa powder, coffee and salt in a heatproof bowl over a bain-marie, stirring until it is smooth. In a separate bowl, beat the eggs and sugar together until light and well creamed
Beat in the vanilla extract and double cream, then pour in the chocolate mixture and combine well.
Pour the pudding mixture on top of the set caramel and bake in the oven for 25-30 minutes, or until it’s puffed up and set on top
but still has a slight wobble in the very centre.
Remove from the oven and leave to sit for 5 minutes.
Serve with any left over caramel or left over double cream thinned down.
Recipe reprinted with permission of Heinstirred.
Chocolate cheesecake with salted caramel
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