Sunday, March 14, 2010

Caramel Molten Chocolate Cake

I made this eye-catching dessert for my neighbor this week when she dumped the ingredients on my front porch. She loved it. It looked amazing but I was saving my calories for this weekend. Imagine me, turning down a chocolate anything? Closely controlled or just plain crazy?

1/4 cup unsalted butter

12 ounces best quality bittersweet chocolate

1/2 cup sugar

4 large eggs, beaten

1 tsp vanilla

1 tsp salt

1/3 cup all purpose flour

8-1 inch square good quality caramels

8-4 ounce (or 6-6 ounce) custard cups, buttered

Sea Salt

Baking parchment paper

You can make these a few hours in advance. Be sure to refrigerate them until you are ready to bake and serve. Bake them only when you are ready to eat them, and serve immediately. Don't overcook as you will lose the “pudding” in the center.

Put a baking sheet in the oven and preheat oven to 400 degrees.

Fold a piece of parchment paper 4 times. Set a custard cup on it and trace the bottom. Cut out the 8 circles and butter them. Place them in the bottom of the cups.

Melt the chocolate and butter and let cool a bit. Add the sugar, eggs, salt and vanilla. Stir to combine and add the flour. Blend into a smooth batter. Fill the cups half way and place the caramel on top. Sprinkle with sea salt around the edges of the chocolate. Quickly place on the hot baking sheet in the oven. Bake for 10 minutes (12 minutes if the batter is cold). After baking take out of oven, and if needed, run a knife around the edge to loosen. Tip them out onto individual serving plates.

Bon Appetit!