Dark and white chocolate moelleux with caramel sauce

INGREDIENTS

• 3 whole eggs
• 80gr Caster sugar
• 100gr Dark chocolate
• 50gr White chocolate
• 85gr Unsalted butter
• 1 piece Caramel made with salted Bordier butter
• 35gr Plain flour

METHOD

Preheat the oven to 200°C.

Place the dark chocolate and the butter in a bowl and melt over a pan of simmering water.


Beat together the eggs and the sugar until thick.

Stir in the melted chocolate and then sift in the flour.

Line stainless steel serving rings with baking parchment.

Pour a little of the dark chocolate mixture into each mould and then add two squares of white chocolate.

Top with the dark chocolate mixture so that the moulds are 3 quarters full.

Transfer to the oven and bake for 6 minutes.

Remove the serving rings from the moelleux and serve with the caramel sauce.