Molten Chocolate Pots with Salted Caramel Popcorn
200g unsalted butter
200g dark chocolate (70% cocoa solids)
3 eggs
3 egg yolks
100g caster sugar
100g plain flour, sifted
⅓ cup thick cream, to serve
60g roasted peanuts, chopped, to serve
1 cup caramel popcorn, to serve
½ tsp sea salt, to serve
Preheat oven to 180°C Fan or 200°C Conventional.
Grease 4 x 250ml oven-proof mugs or ramekins with butter and place on a baking tray.
Melt butter and chocolate together in a bowl over a saucepan of simmering water until smooth. Remove from heat. In another bowl, whisk together eggs, egg yolks and sugar until thick and pale. Add the chocolate mixture and flour and fold together until combined. Divide among mugs or ramekins and bake for 10 minutes until the top is just set. Allow to cool slightly.
To serve, dollop some thick cream over each chocolate pot and top with some caramel popcorn, peanuts and a sprinkle of sea salt
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
