LITTLE WARM CHOCOLATE CARAMEL CAKES
Warm caramel sauce and a little chocolate syrup spooned into a ramekin's bottom results in a cake with an irresistibly gooey surprise. Plan ahead, because you need to freeze the ramikins for about 70 minutes before baking. Adapted from Country Living magazine.
Provided by Sharon123
Categories Dessert
Time 35m
Yield 6 ramekins, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400*F.
- 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. Now put 1 tbls. of the chocolate syrup on top of the caramel sauce and transfer to the freezer for 1 hour.
- 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.
- 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. Enjoy!
Nutrition Facts : Calories 552.1, Fat 14.7, SaturatedFat 2.9, Cholesterol 0.9, Sodium 672.8, Carbohydrate 104.3, Fiber 3.2, Sugar 31.5, Protein 5.5
CHOCOLATE CARAMEL CRISPY CAKES
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h25m
Yield approximately 40
Number Of Ingredients 4
Steps:
- Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.
- Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.
WARM CHOCOLATE CAKE
Steps:
- In a double boiler, heat the butter and chocolate together until the chocolate is almost completely melted. While heating up, beat together all the eggs, yolks, and sugar with a whisk or electric mixer until light and thick.
- Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, and then quickly beat in the flour just until combined.
- Butter and lightly coat 8 (4-ounce) ramekins with ground gingerbread. Tap the excess gingerbread off and then butter and gingerbread them again. Divide batter among the molds.
- Preheat oven to 450 degrees F.
- Bake the molds on a sheet tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set. Then you know it is ready. Let rest for 10 seconds and then serve with whip cream.
MOLTEN CARAMEL CAKES
Chuck Hughes' molten caramel cakes are impressive single-size desserts, oozing with rich molten white chocolate.
Provided by Chuck Hughes
Categories dessert
Time 25m
Yield 8 servings
Number Of Ingredients 7
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.
SHARON'S CHOCOLATE CARAMEL CAKE
Make and share this Sharon's Chocolate Caramel Cake recipe from Food.com.
Provided by Hill Family
Categories Dessert
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Combine cake mix, water, oil and eggs and beat on Low speed for 2 minutes. Pour 2 cups of batter in greased 9 x 13-inch baking dish and bake at 350° for 15 minutes.
- Melt caramels, butter and sweetened condensed milk in saucepan over medium heat. Pour caramel mixture on cake as soon as it comes out of the oven and add rest of batter.
- Cook another 35-40 minutes. Frost with a chocolate frosting and serve.
Nutrition Facts : Calories 601.7, Fat 30.7, SaturatedFat 10.6, Cholesterol 87.1, Sodium 562.9, Carbohydrate 78.7, Fiber 1, Sugar 59.4, Protein 8.6
WARM CHOCOLATE STOUT CAKES WITH WHISKEY CARAMEL SAUCE
Steps:
- For the whiskey caramel sauce: Combine the sugar and 1/4 cup water in a medium saucepan over medium-high heat, swirling the pan but not stirring, until the mixture is dark amber, 7 to 10 minutes. Turn off the heat and whisk in the heavy cream, vanilla and salt until smooth. Whisk in the whiskey. Transfer to a bowl and cool completely (the caramel will thicken as it cools).
- For the chocolate stout cakes: Position a rack in the center of the oven and preheat to 350 degrees F.
- Melt the butter in a medium saucepan over medium heat until it just begins to bubble, about 5 minutes. Add the cocoa powder and whisk until dissolved and the mixture is smooth, about 30 seconds. Remove from the heat and whisk in the stout beer. Set aside to cool slightly, about 5 minutes.
- Meanwhile, spray a 12-cup muffin tin generously with nonstick canola oil spray and wipe out any oil that pools at the bottom of the cups. Dust the muffin cups with cocoa powder and tap out the excess.
- Whisk the flour, brown sugar, baking soda and salt in a medium bowl.
- Whisk the egg, Greek yogurt and vanilla extract in large bowl.
- Whisk half of the stout beer mixture into the egg mixture and blend until combined. Whisk in the remaining half of the stout beer mixture and blend until smooth. Add the flour mixture and blend until just combined.
- Divide the batter evenly into the prepared muffin tin. Bake the cakes, rotating the muffin tin halfway through, until a tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the muffin tin to a wire rack and let the cakes cool in the muffin tin for 10 minutes.
- Loosen the edges of each cake with an offset spatula, then carefully remove the cakes from the muffin tin. Serve the warm cakes upside-down on individual plates drizzled with the Whiskey Caramel Sauce and sprinkled with the toffee bits.
CHOCOLATE CARAMEL HEATH BAR CAKE
This is incredibly moist and dense and rich. I have been adapting this recipe over the years and I think it's finally reached perfection. Enjoy! (Be sure to use quick cooking oats instead of regular oats, or the cake will have more of a crunchy texture.)
Provided by hotdishmama
Categories Dessert
Time 50m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 15
Steps:
- Pour boiling water over oatmeal and butter in large bowl; mix until butter is melted and let stand 10 minutes.
- Add sugar and eggs and mix well.
- Mix together flour, baking soda, salt and cocoa and stir into wet mixture.
- Mix in 1 cup of chocolate chips.
- Pour batter (it will be a little runnier than a usual cake batter) into a greased 9 x 13 pan. Sprinkle the rest of the chocolate chips over the top.
- Bake at 350 for 35-40 minutes. Don't overbake - check with knife after 30 minutes.
- While cake is still quite warm, poke holes every two inches or so with the handle of a wooden spoon. Drizzle caramel syrup over the cake evenly, spreading if necessary to get it even and so it goes down into the holes a little.
- Frosting:.
- Just before serving, carefully fold the pudding (I use one snack-pack of pudding and it's about perfect) into the Cool Whip. Frost the cake with it and sprinkle the crushed candy bars evenly over the top.
- Refrigerate any leftovers.
Nutrition Facts : Calories 270.4, Fat 12.3, SaturatedFat 7.9, Cholesterol 27.4, Sodium 158.5, Carbohydrate 40.4, Fiber 1.8, Sugar 29.1, Protein 3
ELAINE'S CHOCOLATE CARAMEL EUPHORIA CAKE
Make and share this ELAINE'S CHOCOLATE CARAMEL EUPHORIa CAKE recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Bake cake according to directions for a 9x13 pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
- In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the warm cake, letting it sink into the slits; sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
- Let cake cool in pan completely. Top each slice with whipped topping, more chocolate toffee bar chunks and swirls of caramel topping, if desired. Refrigerate and serve right from the pan.
Nutrition Facts : Calories 2044.5, Fat 71.5, SaturatedFat 58.5, Cholesterol 55.3, Sodium 1396.2, Carbohydrate 352.1, Fiber 3, Sugar 135.9, Protein 19.9
CHOCOLATE CAKES WITH LIQUID CENTERS
Warm, soft and gooey chocolate cakes. Perfect for that ubiquitous chocolate fix. A good-quality bittersweet chocolate is necessary for the succes of these cakes.
Provided by Russ Smith
Categories Desserts Cakes Chocolate Cake Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.
- In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
- Beat the eggs, egg yolks and sugar together until light colored and thick.
- Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
- Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 30 g, Cholesterol 257.6 mg, Fat 37.1 g, Fiber 2.2 g, Protein 6.7 g, SaturatedFat 21.9 g, Sodium 203.9 mg, Sugar 25.4 g
SOFT-CENTERED WARM CHOCOLATE CAKES
From My Chateau Kitchen by Anne Willan and found at splendidtable.com. The chocolate dessert of the nineties, these little cakes are baked to a crisp outside and a warm, melting center that acts as sauce. The recipe makes eight servings, and one key to success is leaving the batter to stand overnight. Then the cakes must be baked just long enough to hold a shape while the center remains soft. Don't worry if they overbake and set firm; they are still the very best of chocolate puddings.
Provided by evelynathens
Categories Dessert
Time 24m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Butter 8 1-cup/250-ml. ramekins. Freeze them for 5 minutes, and then butter them again. Finally sprinkle them with flour, discarding the excess. Put the chopped chocolate and butter in a bowl set over a pan of simmering water and stir until melted and smooth, 5 to 8 minutes. Set the bowl aside to cool.
- In another bowl, beat the egg yolks with half the sugar until thick and light, 3 to 5 minutes. Stir in the cooled chocolate mixture, followed by the flour. Using an electric mixer, whisk the egg whites with the remaining sugar to form a light, stiff meringue, about 2 minutes. Fold the meringue into the chocolate mixture. Fill the ramekins to the rim, smooth the top with a spatula, and run your thumb around the edge to detach the mixture from the sides. Cover and refrigerate the cakes for 8 hours or overnight.
- To bake the cakes, heat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Set the cakes on a baking sheet and bake until puffed and set on the surface but still liquid in the center, 8 to 9 minutes. Take them out and let them cool for about 10 minutes so they shrink back into the molds. Run a knife around the edge and turn the cakes onto warmed individual plates. Top with a spoonful of ice cream, crème fraîche, or whipped cream, and serve at once.
Nutrition Facts : Calories 248.4, Fat 19.8, SaturatedFat 11.7, Cholesterol 151.5, Sodium 157.6, Carbohydrate 14.9, Fiber 0.1, Sugar 12.7, Protein 3.6
WARM CHOCOLATE-CHIPOTLE CAKES WITH CINNAMON-CARAMEL SAUCE
Steps:
- Prepare a medium heat fire (350°F) in a wood-fired oven or cooker. Butter eight 4-ounce ramekins and dust with sugar, knocking out the excess sugar.
- In the wood-fired oven or cooker, toast the chiles in a dry skillet, turning as they toast, for about 2 minutes. Discard the stems, seeds, and ribs, then soak the chiles in hot water to cover until softened, about 30 minutes. Drain, reserving the soaking liquid.
- Puree the drained chiles in a food processor or blender, adding enough soaking liquid to form a paste. Force the paste through a fine-mesh sieve into a bowl and discard the solids. Set aside 1 1/2 tablespoons of the chile paste and freeze the remainder for another use.
- Bring the prune juice and sugar to a boil in a medium saucepan, stirring until the sugar is dissolved. Pour the hot sugar syrup over the chocolate in a large bowl, stirring until the chocolate is melted. You may need to place it over a simmering water bath to melt completely. Add the butter and stir until melted. Whisk in the eggs, one at a time, then stir in the 1 1/2 tablespoons chile paste, the flour, cinnamon, and salt.
- Place the ramekins in a baking pan; divide the batter among the sugar-lined ramekins and place in the oven or cooker. Fill the pan with 1/2 inch hot water and bake, uncovered, until the cakes are firm and crusted, 30 to 35 minutes. Check after 20 minutes for doneness, as each oven is different. The cakes need to be moist, not dry.
- If using a Big Green Egg, put the plate setter in place with the grate on top, creating an oven. Place the sheet pan on the grate, fill with hot water, and close the lid.
- Transfer the ramekins to a wire rack and let cool for 5 minutes. Unmold the warm cakes directly onto serving plates, crusty top side up. Drizzle with the caramel sauce and serve.
- Cinnamon-Caramel Sauce
- Combine the sugar and water in a heavy saucepan. Cook over medium-low heat until the sugar dissolves. Increase the heat to medium-high; boil without stirring until the syrup becomes a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the pan. Remove from the heat. Stir in the ground cinnamon until completely combined. Gradually add the cream and stir over low heat until the sauce is smooth. Remove from the heat and let stand until cool and pourable, about 30 minutes.
- Store in a plastic squeeze bottle and use immediately or refrigerate for up to 1 month.
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