Warm Chocolate and Caramel Cakes |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Country Living' In this variation of Basic Chocolate Cake, warm caramel sauce spooned into a ramekin's base results in a cake with an irresistibly gooey surprise. I haven't made this yet but wanted to save it. Ingredients:
butter, softened |
18 tablespoons caramel sauce (good quality) |
1 1/2 cups cake flour, sifted |
1/3 cup dutch-processed cocoa powder |
1 teaspoon baking soda |
1 cup sugar |
1/2 teaspoon salt |
1 cup coffee, warm (strong brewed) |
1/3 cup light olive oil |
1 1/2 teaspoons vanilla extract |
1 tablespoon balsamic vinegar |
Directions:
1. Generously coat six 6-ounce ramekins with softened butter. Chill in the freezer for about 10 minutes, and brush with a second coat of butter. Pour 3 tablespoons caramel sauce into the bottom of each ramekin and transfer to the freezer for 1 hour.
2. Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
3. Fill each ramekin with 1/3 cup of batter. Bake at 400 degrees F until the cake is set and a toothpick inserted in the center comes out clean, and the caramel has bubbled up the sides, about 20 minutes.
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