Chocolate cake always wins – molten chocolate cake means it’s more like a world championship win – salted chocolate caramel molten cake is more like an Olympic gold medal dessert! Literally the easiest thing you could make, and you can’t go wrong with it. If you over bake if, it’s like a brownie, so don’t panic, just make it.
Pie dish – 24cm
Shopping list serves 6-8 people
250g room temp salted butter
200g Lindt excellence salted caramel chocolate (70% min dark chocolate if you are paleo with 5-8 pitted dates)
4 tbsp ground almonds & 2 tsp baking powder (gf self raising flour if nut free, no baking powder)
4 tbsp cocoa powder
4 large eggs
1/2 cup coconut sugar
Pinch of salt
Method to the madness
Preheat the oven to 180C
Grease the pie dish with butter
Break up the chocolate and place it in the food processor with the remaining ingredients – whizz until combined
Scoop the mixture into the pie dish and bake for approx 18-20 minutes, you want it to still be wobbly in the middle.
You can serve it hot or cold.
If you want to make it ahead of time and serve it warm bake it for 15 minutes, remove and then reheat for 5-8 minutes just before serving.
Top with clotted cream, ice cream or creme fraiche