Molten Chocolate Cake With Caramel Filling
From sm8085 11 years agoIngredients
- 1 stick unsalted butter, plus melted butter for brushing shopping list
- 1 tablespoon unsweetened cocoa powder shopping list
- 1/4 cup plus 1 tablespoon all-purpose flour shopping list
- 6 ounces dark chocolate (70 percent cacao), chopped shopping list
- 1/2 cup granulated sugar shopping list
- 3 large eggs, at room temperature shopping list
- Pinch of salt shopping list
- 4 heaping tsps of cold caramel sauce shopping list
- Flaky sea salt for sprinkling shopping list
- Confectioners’ sugar for sprinkling shopping list
How to make it
- Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. Dust them with cocoa and 1 tbsp flour, tap out the excess.
- In a saucepan, melt butter with chocolate over low heat. Stir occasionally. Let cool slightly.
- Beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow for about 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the flour.
- Spoon two-thirds of the batter into the prepared ramekins, then spoon 1 heaping teaspoon of caramel into each ramekin. Sprinkle with sea salt and cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
- Dust the warm cakes with confectioners’ sugar and serve immediately.
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