Warm Chocolate and Caramel Cakes

In this variation on our Basic Chocolate Cake, warm caramel sauce spooned into a ramekin’s base results in a cake with an irresistibly gooey surprise.

Ingredients

  • Butter, softened
  • 1 jar(s) good-quality caramel sauce
  • 1 1/2 cup(s) sifted cake flour
  • 1/3 cup(s) Dutch-process cocoa
  • 1 teaspoon(s) baking soda
  • 1 cup(s) sugar
  • 1/2 teaspoon(s) salt
  • 1 cup(s) Organo Gold black coffee, warm
  • 1/3 cup(s) light olive oil
  • 1 1/2 teaspoon(s) vanilla extract
  • 1 tablespoon(s) aged 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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2 comments

  1. you had me at chocolate!!! Going to make this ASAP!! Thanks for the post and the mouth watering picture.
    http://thesisterhoodclub.wordpress.com/

  2. You’re welcome – glad you liked our recipe!

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