Chocolate Cake With Molten Caramel Center Food

MOLTEN CHOCOLATE CAKE

Steps:

• Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
• Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
• Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
• When you're ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.
• Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.

MOLTEN CARAMEL CAKES

Steps:

• Melt the white chocolate with the butter in a saucepan over low heat. Add the dulce de leche and stir until incorporated. Remove from the heat and set aside.
• Preheat the oven to 425 degrees F (220 degrees C).
• Using a stand or hand mixer, beat the eggs with the sugar until the mixture is pale and has doubled in volume. Gradually add the white chocolate mixture, and then the flour. Take your time to avoid lumps.
• Divide the batter among 6 ramekins. Bake until the cakes are golden brown and the centers are still soft, about 15 minutes. Sprinkle with sea salt and serve.

MOLTEN CHOCOLATE CAKE W/CARAMEL CENTER

Steps:

• 1. Preheat oven to 325 degrees. Grease 12 muffin cups
• 2. Combine butter and chocolate in a double boiler; cook stirring continually until chocolate is melted. let stand to cool slightly. **NOTE: You can melt the chocolate chips and butter in the microwave using the DEFROST setting stirring occassionally for 4 minutes
• 3. Combine eggs and sugar in a large bowl. Beat with an electric mixer set at medium speed until thickened about 5 minutes.
• 4. Add flour gradually; beating at low speed.
• 5. Add chocolate mixture and beat until thick and glossy; about 3 minutes
• 6. Fill the prepared muffin cups 2/3 fill. Bake the cakes for 5 minutes.
• 7. Meanwhile, combine carmaels and 2 T evaporated milk in a double boiler. Cook, stirring continually until caramels are melted.
• 8. Spoon 2 teaspoonfuls of caramel mixture into each muffin cup; bake for 8 minutes longer.
• 9. Invert cakes onto individual serving plates
• 10. Stir remaining evaporated milk into remaining caramel mixture; serve with warm cakes.