- Prep time 25 minutes
- Total time 40 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
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
