When you make a batch of Salted Caramel Ice Cream, you have to make something to eat with it. That's a rule, right?
Warm Chocolate Cakes with Salted Caramel Ice Cream
adapted from here
150g dark chocolate, chopped
60g unsalted butter, softened
2 whole eggs, plus 3 egg yolks
90g golden caster sugar
40g cacao powder
40g plain flour
Cocoa powder for dusting
Salted Caramel Ice Cream
Preheat the oven to 180C. Spray a cupcake pan with cooking oil spray. I used a fancy rose shaped pan, but you can use a standard cupcake pan. Set aside.
Put the chopped chocolate and butter into a heat-proof bowl and place it on top of a pan of simmering water. Don't let the bowl touch the water. Stir until melted and smooth. Remove from the heat and set aside to cool slightly.
Whisk the whole eggs, egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment for about 5 minutes on medium-high speed until thick and pale. Stir in the chocolate mixture. Sift the flour and cacao powder and fold gently with a spatula.
Divide the batter evenly among 10 of the cups and bake for 14 - 16 minutes, until a skewer inserted into the centre of a cupcake comes out with moist crumbs clinging to it. Cool slightly, then turn them out onto serving plates. Dust with cocoa powder and serve with a scoop of Salted Caramel Ice Cream.