Salted Chocolate Bombe

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Use a parchment-lined baking sheet to prevent sticking.

2. 2

   Melt the chocolate and butter in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

3. 3

   Whisk together the heavy cream, sugar, and vanilla extract until stiff peaks form.

   Tip: Be careful not to overmix.

4. 4

   In a separate bowl, whisk together the egg yolks and melted chocolate mixture until well combined.

   Tip: Temper the eggs to prevent scrambling.

5. 5

   Fold the whipped cream mixture into the chocolate mixture until no white streaks remain.

   Tip: Be gentle to avoid deflating the mixture.

6. 6

   Spoon the chocolate mixture into 8 (200ml) ramekins or small cups. Place a spoonful of salted caramel in the center of each.

   Tip: Create a fun and unexpected surprise!

7. 7

   Top each ramekin with a sprinkle of flaky sea salt and a pinch of flour.

   Tip: For an extra crunchy topping.

8. 8

   Bake for 15-20 minutes or until the edges are set and the centers are still slightly jiggly.

   Tip: Don't overbake, or the centers will be too firm.

9. 9

   Remove from the oven and let cool to room temperature.

   Tip: Cover and refrigerate for at least 2 hours or overnight.

10. 10

    To serve, run a knife around the edges of each ramekin and invert onto plates.

    Tip: Dust with powdered sugar, if desired.