Little Warm Chocolate Caramel Cakes
Indulge in the irresistible decadence of Little Warm Chocolate Caramel Cakes, a dessert that’s both elegant and comforting in every bite. These rich, molten-centered treats feature a luscious combination of semisweet chocolate and melted butter, folded together with velvety eggs and just a hint of vanilla for a deeply flavorful batter. Nestled inside each mini cake is a surprise burst of gooey caramel, which transforms into a molten treasure as it bakes. Ready in under 30 minutes, these individual cakes are perfect for dinner parties, romantic evenings, or any time you’re craving a warm, chocolatey indulgence. Serve them fresh out of the oven, dusted with powdered sugar for a picture-perfect finish, and prepare to wow your guests with a dessert that’s as visually stunning as it is delicious. Searching for the ultimate chocolate cake recipe with a molten caramel twist? You just found it.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 115 grams Semisweet chocolate
- 30 grams All-purpose flour
- 100 grams Granulated sugar
- 2 pieces Large eggs
- 2 pieces Egg yolks
- 1 pinch Salt
- 1 teaspoon Vanilla extract
- 6 pieces Soft caramels
- adjust as needed Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 425°F (220°C). Lightly grease six standard-sized ramekins or muffin tins and set them aside.
In a microwave-safe bowl, melt the butter and semisweet chocolate together in 20-second increments, stirring between each interval, until smooth. Let the mixture cool slightly.
In a medium mixing bowl, whisk together the granulated sugar, eggs, egg yolks, and a pinch of salt until well combined and slightly frothy.
Stir the cooled chocolate mixture into the egg mixture until fully incorporated. Then, sift in the flour and gently fold it into the batter until no lumps remain. Stir in the vanilla extract.
Spoon the batter evenly into the prepared ramekins, filling each one about halfway. Insert one soft caramel into the center of each ramekin and gently press it down so it’s covered by the batter.
Place the ramekins onto a baking sheet and bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft and slightly jiggly.
Remove the cakes from the oven and let them cool for 1-2 minutes before running a knife around the edges to loosen them. Carefully invert each ramekin onto a serving plate.
Dust the cakes with powdered sugar, if desired, and serve immediately while warm. Enjoy the gooey caramel and chocolate centers!
Nutrition Facts
Calories |
2372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.1 g | 200% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1008 mg | 336% | |
| Sodium | 400 mg | 17% | |
| Total Carbohydrate | 230.2 g | 84% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 186.6 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 210 mg | 16% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
