Ingredients
Preparation
Caramel Sauce
- In a saucepan, bring the sugar, water, and corn syrup to a boil and cook until the caramel takes an amber colour.
- Remove the pan from the heat and slowly add the cream to avoid thermal shock.
- Return the caramel to the heat and bring to a boil again and stir until smooth. Remove from the heat and stir in the butter. Set aside.
Cake
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter eight 125 ml (1/2 cup) ramekins.
- In a bowl, over a double boiler or in the microwave oven, melt the chocolate and butter. Let cool and add the egg yolks with a whisk. Set aside.
- Meanwhile, in another bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar and beat until the meringue is pliable and shiny.
- With a spatula, fold the meringue into the chocolate mixture.
- Divide the batter among the ramekins. Bake for about 8 minutes. Let rest for 2 minutes before serving.
Vanilla Cream
- In a bowl, combine all the ingredients.
Assembly
- Garnish the cake with a spoonful of sweet cream and caramel sauce.
Note
The uncooked batter will keep for up to 4 days in the refrigerator.