Molten Chocolate Cakes
For an out-of-the-ordinary dessert, try these individual chocolate cakes with gooey caramel centers.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 1 1/4 cups (21/2 sticks) butter
- 3/4 cup semisweet chocolate chips
- 4 medium eggs
- 1/2 cup sugar
- 3/4 cup flour
- 3/4 cup flour
- 12 caramel candies
- 1/4 cup evaporated milk, divided
Directions
Preheat oven to 325°F. Grease 12 muffin cups.
Combine butter and chocolate chips in a double boiler. Cook, stirring continually, until chocolate is melted. Let stand to cool slightly.
Combine eggs and sugar in a large bowl. Beat with an electric mixer set at medium speed until thickened, about 5 minutes. Add flour gradually, beating at low speed. Add chocolate mixture and beat until thick and glossy, about 3 minutes.
Fill the prepared muffin cups two-thirds full. Bake the cakes for 5 minutes.
Meanwhile, combine caramels and 2 tablespoons evaporated milk in a double boiler. Cook, stirring continually, until caramels are melted. Spoon 2 teaspoonfuls of caramel mixture into each muffin cup. Bake for 8 minutes longer. Invert cakes onto individual serving plates.
Stir remaining evaporated milk into remaining caramel mixture. Serve with warm cakes.
Secret Tip
To melt the chocolate chips and butter in a microwave oven, use the DEFROST setting and microwave, stirring mixture occasionally, for about 4 minutes.
