Half cooked chocolate cake with caramel

Half cooked chocolate cake

1. Melt the chocolate and butter in a bowl in the microwave. Let cool slightly and stir with a whisk.

2. In another bowl, mix the sugar, flour and add the eggs without whipping not to incorporate air.

3. Then mix the two preparations.

4. Butter individual moulds and fill them to three quarts.

5. Cool and refrigerate until cooking.

The caramel

1. Pour ⅓ of the sugar in a heavy saucepan and heat gently, add the remaining sugar gradually as the caramel is done.

2. Stop cooking when the caramel reaches an amber color.

3. Cool slightly and pour the cream of a sudden on the caramel. Stir with a whisk and leave to cool a little before adding the cold butter in small pieces.

4. The caramel is ready, throw in a bowl and keep cool.

Cooking

Preheat oven to 180 degrees, remove the cake from the fridge, add a small piece of caramel in the centre and bake it for 8 to 10 minutes. Enjoy!