John Myers
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Chocolate with Fleur De Sel and Caramel
The perfect chocolate with fleur de sel and caramel recipe with a picture and simple step-by-step instructions.
For the chocolate cake
- 150 g Milk chocolate
- 115 g Bitter chocolate
- 75 g Butter
- 100 g Whisked eggs
- 125 g Wondra
- 125 g Powdered sugar
- 6 g Unsweetened cocoa
- 5 g Salt
- 1 pinch Baking powder
- 1 pinch Xanthan gum
For the caramel sauce
- 355 g Sugar
- 240 ml Cider
- 1 Pc. Vanilla pods (pulp only)
- 5 g Sea-Salt
- Melt the milk, chocolate and butter in a microwave-safe bowl at 1,100 watts in the microwave for about 1 minute. Stir until smooth and allow to cool slightly. Stir the beaten eggs into the cooled chocolate mass. Stir a third of the chocolate mixture into the remaining ingredients, then add the rest and work everything into a smooth dough. Pour the dough into a 1 liter cream siphon and fill with 3 N2O capsules. Let the siphon rest for 20 minutes at room temperature. Then fill 5 paper cups a quarter with the dough and bake in the microwave for 50 seconds at 1,100 watts.
- Then cook 280 g sugar over moderate heat to a very dark caramel. Add the cider and simmer until the caramel has dissolved. Stir in the remaining sugar and vanilla pulp and simmer for another 2 minutes. Remove from heat and let rest for 20 minutes. Turn the cake out onto a plate and garnish with a few dots of caramel. At the end, sprinkle some coarse sea salt on the caramel.
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