Because nothing says “I Love You” more than an oozing caramel chocolate cake. These personal sized molten cakes are super easy to prepare, yet decadent enough for a Valentine’s Day night cap. Enjoy!
Molten Chocolate Caramel Cakes
- 1/2 cup (1 stick) unsalted butter plus additional melted butter to brush ramekins
- 1/4 cup plus 1 tbsp flour
- 1 tbsp unsweetened cocoa powder
- 6 oz semisweet or bittersweet dark chocolate, chopped
- 1/2 cup sugar
- 3 eggs
- 1 small jar caramel sauce (store bought or homemade), cold
- Flaked Sea Salt
- Powdered Sugar (optional)
- Whipped Cream (optional)
Preheat oven to 425 degrees F
Whisk together 1 tsbp flour and cocoa powder Brush the inside of up to 6 individual sized ramekins with melted butter. Sprinkle with flour/cocoa powder mixture. Tap out excess and place on a baking sheet. Set aside.
In small saucepan over the lowest heat setting, melt butter. When butter is almost completely melted, add chocolate. Mix chocolate and butter with a spatula over lowest possible heat until chocolate is smooth and completely melted (take care not to burn the chocolate!) Set aside to cool slightly.
In a large bowl, using an electric mixer; beat eggs and sugar on medium high speed for about 3 minutes, or until pale and fluffy. Using a spatula, fold in the chocolate mixture until incorporated, followed by the flour. Fold until no white streaks remain.
Spoon chocolate mixture into prepared ramekins until 2/3 filled. Spoon out approx 1 tbsp of caramel sauce into the middle of the ramekin and sprinkle with sea salt. Cover the caramel with the remaining chocolate mixture. Repeat this for the remaining ramekins.
Bake for about 15-17 minutes or until tops of the cakes are cracked but the center remains jiggly. Transfer the ramekins to a rack and allow to cool for about 5 minutes. Run a knife around the edges of the ramekin and flip over (using potholders) onto a serving plate. Top with whipped cream, powdered sugar and/or ice cream