Ingredients
Salty caramel sauce
Method
1.Preheat oven to 180°C. Grease eight 125ml individual ovenproof dishes well with butter.
2.Melt chocolate in a medium heatproof bowl over medium saucepan of simmering water (do not let water touch the base of the bowl). Remove from heat and allow to cool.
3.Beat eggs and sugar in a medium bowl with electric mixer until thick and tripled in volume. With motor operating, gradually beat in barely warm chocolate; fold in cream.
4.Divide mixture into dishes; place in a baking dish. Pour enough boiling water into baking dish to come halfway up the sides of ovenproof dishes. Cover baking dish loosely with foil.
5.Bake about 30 minutes or until cakes are puffed and set. Remove dishes from water; cool. Refrigerate cakes overnight.
6.Stand cakes 30 minutes at room temperature before turning onto serving plates.
7.To make salty caramel sauce, stir sugar, butter and cream in small saucepan over medium heat, without boiling, until sugar dissolves. Simmer, without stirring, 3 minutes. Stir in salt. Serve cakes drizzled with sauce.
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