Recipe

Chocolate mousse cakes with salty caramel sauce

Mousse-like chocolate cakes are drizzled with a salted caramel sauce for a decadent dessert

Aug 01, 2010 2:00am
  • 40 mins cooking
  • Makes 8
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Ingredients

Chocolate mousse cakes with salty caramel sauce
  • 4 eggs, at room temperature
  • 265 gram dark cooking chocolate
  • 1/3 cup (75g) firmly packed light brown sugar
  • 2/3 cup (160ml) thickened cream
Salty caramel sauce
  • 2/3 cup (150g) firmly packed light brown sugar
  • 40 gram butter
  • 2/3 cup (160ml) pouring cream
  • 1/2 teaspoon salt

Method

Chocolate mousse cakes with salty caramel sauce
  • 1
    Preheat oven to 180°C. Grease eight 125ml individual ovenproof dishes well with butter.
  • 2
    Melt chocolate in a medium heatproof bowl over medium saucepan of simmering water (do not let water touch the base of the bowl). Remove from heat and allow to cool.
  • 3
    Beat eggs and sugar in a medium bowl with electric mixer until thick and tripled in volume. With motor operating, gradually beat in barely warm chocolate; fold in cream.
  • 4
    Divide mixture into dishes; place in a baking dish. Pour enough boiling water into baking dish to come halfway up the sides of ovenproof dishes. Cover baking dish loosely with foil.
  • 5
    Bake about 30 minutes or until cakes are puffed and set. Remove dishes from water; cool. Refrigerate cakes overnight.
  • 6
    Stand cakes 30 minutes at room temperature before turning onto serving plates.
  • 7
    To make salty caramel sauce, stir sugar, butter and cream in small saucepan over medium heat, without boiling, until sugar dissolves. Simmer, without stirring, 3 minutes. Stir in salt. Serve cakes drizzled with sauce.

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