Chocolate with Fleur De Sel and Caramel

5 from 2 votes
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 340 kcal


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.


Serving: 100gCalories: 340kcalCarbohydrates: 52.7gProtein: 3.3gFat: 11.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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