Warm Nutella Puddings With Chocolate Caramel Food

WARM NUTELLA PUDDINGS WITH CHOCOLATE CARAMEL

Steps:

• Heat the oven to 180°C/160°C fan/gas 4. For the sauce, pour the cream into a small pan over a low heat and warm slightly. Put the honey in a separate heavy-based saucepan and heat for 2-3 minutes over a medium heat until slightly caramelised. Remove from the heat and whisk in the warm cream. Return to the heat, add the chocolate and stir gently for a further minute until the chocolate has melted. Add the butter a little at a time, whisking. Keep warm.
• Put the egg whites and a pinch of salt in a clean, dry bowl and whisk using an electric hand mixer until stiff peaks form (they won't fall over when you remove the beaters).
• Put the egg yolks and Nutella in another clean bowl and whisk with an electric hand mixer until smooth. Using a large metal spoon, add one third of the egg white and fold in to lighten. Carefully fold in the rest.
• Fill the ramekins to the top with the mixture. Put on a baking tray and bake for 20-25 minutes. The puddings will deflate slightly once they come out of the oven so serve immediately, drizzled with the warm chocolate caramel and topped with a dollop of whipped cream. Recipe adapted from https://www.goodreads.com/en/book/show/32334775-my-kind-of-food >My Kind of Food by Valli Little (ABC books).

WARM CHOCOLATE PUDDING CAKES WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.)
• In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.
• Bake until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.

WARM CHOCOLATE PUDDING CAKES WITH CARAMEL SAUCE

Steps:

• Make caramel sauce: In a medium saucepan, heat 1 cup sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.
• Immediately whisk in cold butter, salt, and vanilla extract. Take care as mixture is extremely hot and will bubble.
• Whisk in 1/2 cup heavy cream.
• Pour into a heatproof container and let cool.
• Make cakes: Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess.
• In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. Or melt mixture in a heatproof bowl set over a pan of simmering water.
• In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.
• Bake until center of a cakes are soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.

NUTELLA CHOCOLATE CARAMEL SAUCE

Steps:

• Combine the Sugar, Water and Corn Syrup (or Glucose) in a large pot over medium-high heat. Brush the sides of the pot with a wet pastry brush to remove any stray Sugar granules.
• Chef's Note: Once the pot is on the heat, do not stir. Stirring can cause the Sugar mixture to recrystallize. Make sure your pot can hold at least three times the volume of your ingredients. Later, when you add the Cream, the mixture will bubble dramatically. If the pot is too small, the Caramel will spill everywhere.
• Make a slurry (i.e. a paste) with the Cream and Cocoa Powder, slowly adding the Cream to the Cocoa Powder while stirring gently.
• Slowly adding the Cream to the Cocoa Powder while stirring helps to create a smoother mixture without leaving dry lumps of Cocoa Powder.
• Continue heating the Sugar until the mixture begins to turn a golden amber. At this point, it is okay to stir gently to redistribute the heat if necessary. Continue heating the Caramel until it turns a deep amber or to approximately 360 - 370 degrees Fahrenheit (182 - 188 degrees Celsius).
• Chef's Note: As the Caramel continues to cook, the rate at which the temperature rises will increase. Keep an eye on your heat and be ready to remove the pot from the stove as you approach your desired color. Remember that the Caramel will continue to cook even after the pot is removed from the heat.
• When the Caramel has reached temperature, remove the pot from the heat and slowly pour in the Cream and Cocoa Powder mixture while whisking actively. Do not pour too much of the mixture in at one time. The mixture will steam and bubble dramatically, and the pot could overflow.
• Once all of the Cream and Cocoa Powder mixture has been incorporated, add the Salt and Butter, and stir until combined. When the Butter is fully incorporated, add the Nutella and stir until combined.
• Set the Nutella Chocolate Caramel Sauce aside to cool and thicken, stirring occasionally.
• Store the Nutella Chocolate Caramel Sauce in an airtight container in the refrigerator for up to a month or in the freezer for several months. The cold Nutella Chocolate Caramel Sauce is very thick. To return it to a pouring consistency, gently heat it over a double boiler.