Tip:
Highlight text to annotate it
X
Howdy folks how is it going welcome to my *** kitchen it is Barry here today we are
making some amazing homemade salted caramel and whacking it inside some amazing chocolate
salted caramel lava cakes. So So good it gives you that kind of feeling when you are eating
it that you are singing a dirty dancing song to yourself and you do not even realise you
are doing it *sings hey baby* sorry about that guys not sure what happened there Mrs
Barry is sat there, I am actually talking to you aren�t I she is eating one of those
chocolate cakes I am not actually talking to myself anyhow lets get on and make this.
We will start off by making our salted caramel which is amazing combine your sugar, golden
syrup or corn syrup if you are using that and water into a non stick frying pan and
stir together over a low flame until dissolved. Once dissolved stop stirring and let it bubble
away over that low flame until nice and golden once it reaches that golden stage take it
off the heat it will be bubbling so be careful add your cream, stir it through, also follow
up by adding your vanilla and as much salt as you like really want to give it a nice
tang, around about 3tsp was what I used. You have to leave that to cool, not sure if
you heard but Mrs Barry just popped off she did, anyhow you are left with this absolutely
stonking salted caramel which is amazing I have a little bit left over but make some
of that on its own keep it in a jar, warm it up to put on cakes and all that stuff you
will love it and it will love you back. Melt up your butter and chocolate in a saucepan,
now again do this over a low heat because you do not want it to burn burnt chocolate
and butter is not good as soon as it is melted take it off the heat and add in the flour
and a pinch of salt mix through until combined and thickened up.
Whisk up your 3 eggs in a bowl, gradually adding in the sugar, now you want to gradually
add that in there as you whisk with an electric whisk get it all dissolved and the mixture
should go slightly pale. Now follow up by tipping your chocolate mixture into those
eggs and fold through. At first it will not feel like it is combining it will still look
quite pale with little chocolate ribbons but keep working it and folding it working the
air through there and eventually you will have a lovely chocolate batter.
Into the ramekins that have been lightly dusted with butter dust in with cocoa powder and
it will stick to the butter that is in there so if you want to shake it all around you
can get rid of any excess so it is not a cocoa powder protest in there. Tip the batter in
there nearly all the way up then whack in the fridge for at least 45 minutes.
Once done take out the fridge and spoon in around about a teaspoon of the salted caramel
mixture in there and gradually add on a little bit extra batter on there you may have leftover
or scoop some from the sides on top. Thinking about it would have been easier to half fill
the ramekins, fill with salted caramel then top it up with the remaining to seal it all
in but I was kind of having an off day Mrs Barry down there, yeah.
Bake the ramekins for ten to twelve minutes or until firm on the tops and edges once taken
out use a knife to work the edges and loosen them up before flipping them over on to a
plate now decorate them anyway you like with some extra salted caramel some whipped cream,
grated chocolate, even some more salt before letting that gooey lava out good times baby
oh yeah. Oh my goodness guys tastes sensational Mrs
Barry is having some you are liking it too right? I do! By the firework of katy perry
that is absolutely stonking if you have a go at making this recipe send me a picture
@myvirginkitchen just like you guys do with other recipes. I have had some emails�.
Tim Hawkins: What is your favourite Dish? My most favourite dish In the whole world
is actually sausage casserole but I know that may be kind of bland but I like fajitas and
Mexican food but sausage casserole for me for some reason just does it especially if
you slow cook it and the sausages fall apart � oh my goodness.
Emma Evans: Dream country to visit food wise, from Emma Evans: Again probably Mexico I would
love to make one of those authentic chilli con carne all that stuff and see how they
make it that way, also Italy with all that pasta and stuff the old ladies down the streets.
Francois Devergie: Can you sign my book? Yes I can, if you have got my cookbook dinners
on if you want it signed just like I have signed my own how cool is that , get in touch
via my website and I will sign it for you but that is it then guys I hope you give these
a go they are absolutely sensational as I say Mrs Barry is there in floods of tears
getting all emotional about it and as her husband that makes me emotional too so if
you enjoyed this video do not forget to give it a thumbs up share subscribe and comment
and I will see you again next time � bye! Said that without moving my lips!