Molten Chocolate Cakes with Caramel Centres Molten Chocolate Cakes with Caramel Centres

Photography, Tango

  • Prep time 25 minutes
  • Total time 40 minutes
  • Portion size 4 servings

Ingredients

Method

Preheat oven to 400°F. Butter four 3/4 cup ramekins; set aside. 

In heatproof bowl placed over sauce­pan of hot (not boiling) water, melt butter and chocolate, stirring until smooth. Remove bowl from pan; let cool slightly. 

Meanwhile, in large bowl, using electric mixer on medium speed, beat eggs, egg yolks and sugar until thickened, 5 to 10 minutes. Using spatula, fold in chocolate mixture. Stir in flour.

Divide two-thirds of chocolate mixture among reserved ramekins. Add 1/2 tsp caramel spread in centre of each. Spoon remaining chocolate mixture over top. 

Place ramekins on baking sheet; bake until cakes start to set around edges, but centres are still slightly jiggly, about 10 minutes. Let cool for 2 minutes. Using knife, gently loosen edges. Unmould onto plates. Serve immediately. 

Test kitchen tip

The secret to a perfectly runny caramel centre? Make sure the caramel spread is very cold.
Place it in the refrigerator at least 2 hours before preparing the recipe. This prevents the caramel from mixing with the chocolate batter while it bakes. 

Nutritional facts PER SERVING

  • Iron 4.8 mg
  • Fibre 4 g
  • Sodium 50 mg
  • Sugars 14 g
  • Protein 8 g
  • Calories 500
  • Total fat 40 g
  • Cholesterol 245 mg
  • Saturated fat 24 g
  • Total carbohydrate 27 g
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Baking & Desserts

Molten Chocolate Cakes with Caramel Centres

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