The 2 Planners

200g Dark Chocolate (53% cocoa)
180g Butter
50g Flour
 3 Egg Yolks
4 Eggs
75g Granulated Sugar
1 tsp Espresso Powder
 Butter (to grease)
 Flour (for sprinkling)
 Ice Cream and Raspberries

Ingredients - Salted Caramel:

150g Granulated Sugar
150mL Cream
1 tbsp Butter
1 tsp Vanilla Flavor
1 tsp Sea Salt

Recipe:

1. Start your recipe by preparing the chocolate cake. Broke the chocolate into pieces and put them in a glass bowl. Melt it in a water bath.

2. Once the chocolate is melted, add the butter and whisk until the butter is melted.

3. Then, add the eggs, the egg yolks, the sugar, and espresso powder and whisk until you have a homogenous mix.

4. Finally, add the flour and incorporate it. 

5. Grease the molds of the petit gâteaus with butter and then sprinkle with flour, not to stick, and then pour the mixture into the molds and leave it to the fridge for at least an hour.

6. Now, let’s make the salted caramel. Combine the sugar with cold water in a saucepan set over medium-high heat. Cook, without stirring, until the sugar has turned a deep amber hue.

7. Slowly add in the cream and continue simmering the mixture until it is smooth. Remove from heat, then whisk in the butter and salt, and let it cool. Reserve it.

8. When ready to serve, preheat the oven to 220°C | 425ºF.

9. With the help of a string or piping bag, insert the salted caramel inside each petit gateau. 

10. Bake for about 6-8 minutes (depending on the oven and cupcake molds you use).

11. Remove them from the oven when they have formed a crust on the outside while the center is still a little soft.

12. Unmould carefully and serve immediately, while hot.

13. Be amazed by this delicious and exciting recipe! 😍