Creamy, silky smooth baked Chocolate Caramel – this IS chocolate heaven !

Ever since I made this Chocolate Caramel a couple of months ago, my daughter’s fiance can’t stop smiling when he knows that this is on the menu when they come for a weekend visit.

We all loved the smooth, ultra creamy, and so very chocolaty caramel straight from the first serving, but he in particular. could not stop talking about it and actually asked for it again a few days later.

The Chocolate Caramel has now become a regular on our dessert menu and I make it at least once every two weeks.

I did however buy a set of the same oven dishes for my daughter, seeing as they are now in the process of buying their first home and will be moving in the next few months.

Not quite sure how often she will use them to make this particular dessert, but now she can make it as often as she like (or when he is craving a Chocolate Caramel !).

The very top of the caramel bakes a little crisp, but once you dig in it is all smooth, velvety, decadent Chocolate baked into a Caramel.

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The whipped cream which I added to the top is strictly only for decoration and most definitely not required. The Caramel gives you all the flavor and texture to create one divine dessert.

You can also use ramekins instead of glass cup-like serving dishes as I did.

Chocolate Caramel

Linda Nortje

Creamy, silky smooth baked Chocolate Caramel - this IS chocolate heaven !

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Course Dessert

Prep Time 15

Cook Time 35

Total Time 50

Servings Servings

Ingredients

2 cups Fresh Cream (double cream)
½ cup Milk
⅛ t Salt
¼ cup Water
1 cup Sugar
½ t Vanilla Essence
400 g Dark Chocolate good eating quality ( 6.5 oz )
5 Egg Yolks lightly beaten

TO SERVE:

Whipped Cream (optional)

Instructions

Pre-heat the oven to 180 deg C (350 deg F)
Pour the Cream, Milk and Salt into a medium saucepan – heat until just warm, do not boil -remove from heat
In a separate small saucepan bring the Water and Sugar to a boil until the Sugar has dissolved – remove from heat and pour into the warm Cream, stirring continuously
Return to the stove – low heat – stir in the Chocolate little-by-little {do not stop stirring or letting the mixture boil} – remove as soon as all the Chocolate has been added and melted – remove from heat
Add the beaten Egg Yolks in a thin stream whilst stirring vigorously – pour the mixture into 6 half cup sized, oven proof, serving bowls – place into a bain marie or a similar oven dish – fill up with boiling water, to reach at least 3/4 up the serving bowls
Place in the oven and bake 30 – 35 minutes or until the centers of the desserts are almost set
Remove from the oven, let cool, cover with cling wrap and chill at least 1 hour before serving

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.