Salted Caramel Filled Molten Chocolate Cakes

Published June 23, 2014 by thepinkgourmet

If you are looking for a wonderful dessert to end a meal, this is what you should make!  It is rich and very decadent!  It is really easy to make and can be made ahead to save time.  It is actually a lot lighter than it looks!   It practically melts in your mouth!




Salted Caramel Filled Molten Chocolate Cakes


For the Salted Caramel:
1/3 cup (65 g) granulated sugar
1 tbsp agave syrup, honey or corn syrup
1/4 cup (60 ml) water
1/3 cup (80 ml) heavy cream
1/2 tsp flaky salt
1 tsp vanilla extract
(alternatively, you can skip making the caramel: Take 6 store-bought salted caramels and poke one into the batter in each ramekin after chilling)
For the Cakes:
3.5 oz (100 g) chopped bittersweet chocolate (70% cocoa solids)
1/4 cup (55 g) unsalted butter
3 tbsp (30 g) all purpose flour
1/4 tsp salt
3 eggs
1/3 cup (65 g) granulated sugar
2 tbsp softened butter and 2 tbsp cocoa powder, for the ramekins
optional: whipped cream or vanilla ice cream, to serve

In a deep saucepan, heat the first three caramel ingredients, stirring just until the sugar dissolves. Continue to cook over a medium-high heat, swirling the pan often (don’t use the spoon to stir the mixture as this can cause crystallisation in the caramel) until the mixture becomes golden. Remove from the heat and immediately add the cream then stand back for a second as the mixture will bubble up. Stir in the cream until completely combined, then stir in the salt and vanilla extract. Set the caramel aside to cool.

Butter six, 4-oz ramekins and dust with the cocoa powder, shaking out any excess.

In a small saucepan, heat the chocolate and butter together on low, stirring until just melted. Remove from the heat and stir in the flour and salt until smooth.

Crack the eggs into a large bowl and beat using an electric whisk whilst gradually adding the sugar until pale. Pour the chocolate mixture into the egg mixture and gently fold together using a rubber spatula. Divide the mixture between the ramekins and chill for at least 30 minutes (or up to 5 hours, if making in advance).

Ten minutes before you’re ready to bake the cakes, preheat your oven to 350 F.

Spoon a heaped teaspoon of the cooled caramel into the centre of each ramekin and slightly push it down into the cake mixture. Place the ramekins onto a small baking tray and bake for 8-10 minutes. Loosen the edges of the cakes with a knife and turn out onto individual plates. Serve immediately with whipped cream or vanilla ice cream.

 The first thing you need to do is make your caramel!







Heat the granulated sugar, honey, agave syrup, or corn syrup, and the water in a deep saucepan, stirring until the sugar dissolves.




Swirl the pan over medium-high heat until the mixture becomes golden.  Do not stir.



Remove from the heat and add the cream immediately.  It may bubble up when you first add it.  Stir until the cream is completely combined.



Next stir in the vanilla and salt.  Set aside to cool.




Melt the chocolate and butter over low heat just until melted.



Remove from heat and add the flour and salt. Stir until smooth.





In a large bowl whisk or beat the eggs adding the sugar little by little till they become pale in color.




Fold in the chocolate mixture into the eggs using a rubber spatula.


Pour into 6 buttered and cocoa dusted ramekins. Chill for  at least 30 minutes and up to 5 hours.




Place ramekins on a baking sheet. Pour a heaping teaspoon of caramel into the middle of each ramekin.  Slightly push it down into the center.  Bake at 350 degrees for about 10-12 minutes.


Remove from the oven and run a knife around the edges of the ramekin. Invert onto individual serving plates.




Serve immediately with whipped cream or ice cream! I am sure you will enjoy them.  They also heat up well the next day in the microwave on about power 30 for about 90 seconds!

I give this recipe  plus out of 4…









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