Ingredients
- 100 gram dark chocolate
- 100 gram butter
- 45 gram brown sugar
- 1 tsp vanilla sugar
- 2 st egg
- 2 st egg yolks
- 30 gram flour
Fyllning
- 100 ml caramelized milk (dulche de leche)
- 1 pinch sea salt
Smör och kakao till formerna
Chocolate fondant with caramel
Make this beautiful Chocolate fondant with caramel filling. Easy to make with our beater bowl and balloon whisks.
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Set oven to 200°C (392 °F). Grease four small baking pans with butter and grind them with cocoa.
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Melt the chocolate and allow to cool slightly.
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Assemble the assistent with the beater bowl and balloon whisks.
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Whisk soft butter, brown sugar and vanilla sugar.
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Add eggs and yellows, one at a time, during whisking.
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Add chocolate and flour, whisk fluffily.
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Distribute most of the batter evenly in the baking pans. Place a quarter dulche de leche in the middle of each pan, sprinkle with salt and cover with batter.
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Bake in the center of the oven for 5-8 minutes, the center should be loose.
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Carefully loosen the edges with a knife and flip out the shapes of the plates and serve immediately.
