About this recipe:Irresistible individual chocolate cakes covered with an delicious sweet-salty caramel sauce. This is only for special occasions because it is very rich but enjoyed by all who taste it.
Makes: 6 mini logs
For the mini chocolate cakes
250g dark chocolate, melted
150g butter, softened
100g caster sugar
100g plain flour
For the caramel sauce
150g caster sugar
1 tablespoon water
50g salted butter, cut into pieces and softened
pinch of coarse sea salt
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:40min › Ready in:1hr
For the cake: Preheat the oven to 180 C / Gas mark 4.
Mix the melted chocolate with the softened butter. Add the sugar, eggs and flour.
Pour the mixture into individual mini tins or moulds. Bake for 30 minutes.
Remove from the oven and cool for about 30 minutes.
For the sauce: Pour the sugar and water into a saucepan. Cook over high heat but keep an eye on it . When the mixture starts to brown, remove from heat and add butter and cream. Reduce to very low heat, add pinch salt and stir the caramel until smooth.