Recipe: Gluten Free Gooey Chocolate Pots with Salted Caramel Sauce

Credit to Anna at: https://annasfamilykitchen.com

Because we’re all in need of some chocolatey goodness right now!

A note from Anna: “A hug in a cup! I know this isn’t my usual family meal offering! I don’t tend to share pudding and sweet treat recipes, because quite honestly I make very few. These Gooey Chocolate Cups, created for a magazine food feature are a great recipe to outsource to the children. Gluten free, they are made with just eggs, sugar, butter, chocolate and optional vanilla extract. No flour.”

Serves: 4

Prep: 15 minutes
Cooking: 25 minutes
Total: 40 minutes

Difficulty: easy

Ingredients

4 eggs separated
120g unsalted butter
4 tbsp caster sugar
250g 70% cocoa dark chocolate
1 tsp vanilla extract
½ tsp salt

For the Salted Caramel Sauce:

140g light brown sugar
2 tbsp golden syrup
50g butter
300ml double cream
½ tsp salt

Whipped cream or ice cream to serve!

For the salted caramel, in a pan heat the butter, brown sugar and golden syrup. Stir until everything has melted.

Once the mixture starts to bubble, add the double cream and simmer for 2 minutes.

Stir in the salt and allow to cool slightly.
For the chocolate cups, grease 4 large ramekins or oven proof mugs.

Whisk your egg whites until they form stiff peaks. Start adding the caster sugar 1 tbsp at a time counting to 20 in between until you have a glossy meringue mix. Set aside.

Melt the chocolate and butter in a bowl above a pan of simmering water (Bain Marie). Once the butter and chocolate are melted stir in the remaining 2 tbsp caster sugar.

Now stir in the egg yolks and salt.

Gently fold in the meringue mixture.

Spoon the chocolate mixture into the cups or ramekins and bake for 25-30 minutes in an oven at 180 degrees.

The pots should be gooey in the middle and like cake on the outside.

Add a dollop of whipped cream or icecream and drizzle over some salted caramel.

ENJOY!