Heat the caramel with the cream, add 50 g of ORGANIC VIRGIN TROPICAL COCONUT OIL “L’exotique” Sublim’ and the salt, emulsify thoroughly.
Whisk the eggs with the 20 g sugar.
Melt the chocolate with the remaining 100 g of ORGANIC VIRGIN TROPICAL COCONUT OIL “L’exotique” Sublim’
Combine the caramel with the chocolate/coconut oil mixture.
Fold in the whisked eggs and finally the cornflour.
Pour into a 20/22 cm round mould oiled with some ORGANIC VIRGIN TROPICAL COCONUT OIL “L’exotique” Sublim’
Bake for 25 minutes at 150°C
Tip: allow the cake to cool for at least 1/2 hour to really appreciate its melt-in-the-mouth texture.
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