CHOCOLATE CARAMELOPrep Time: 20 mins Cooking Time: 35 mins Serves: 6
Cacao lifts crème caramel to new heights!
180g raw cane sugar
150ml whole milk
300ml single cream
75g 100% cacao, finely grated. Suggestion, 100% Carenero Cacao
(Alternatively use 105g of a dark chocolate like Venezuelan Rio Caribe 72, and reduce the sugar by 30g)
6 x ramekins
Preheat the oven to 150°C (fan).
Prepare the caramel by putting 150g of the sugar into a pan along with 2 tablespoons of water. Heat gently until the sugar dissolves. Continue cooking until the syrup is a golden caramel colour.
Divide the caramel between 6 x 125ml ramekins. Swirl around to coat, then set aside to cool.
Pour the milk and cream into a pan. Add the cacao, then bring just to the boil, stirring to melt the cacao.
In a small bowl, beat the eggs lightly with the remaining sugar. Pour the warm cream mixture into the eggs and stir well.
Pour the mixture into the ramekins, then place them in a large roasting tin. Pour in enough hot water to come two-thirds of the way up the sides of the ramekins.
Bake for 30–35 minutes until firm but with a wobble. Cool, then chill until ready to serve.
To serve, loosen each one with a knife and invert on to a plate.