Recipe: Salted Caramel Filled Molten Chocolate Cakes
By Izy Hossack of Top With Cinnamon
Makes six
You'll need:
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:2/3 cup (100 g.) 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
For the ramekins: 2 tbsp. softened butter and 2 tbsp. cocoa powder
Optional: whipped cream or vanilla ice cream, to serve
Makes six
You'll need:
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:2/3 cup (100 g.) 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
For the ramekins: 2 tbsp. softened butter and 2 tbsp. cocoa powder
Optional: whipped cream or vanilla ice cream, to serve
What to do:
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 - stand back for a second as the mixture will bubble up. Stir in the cream until completely combined, then add 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.
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 center of each ramekin and push it down gently 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.
Spoon a heaped teaspoon of the cooled caramel into the center of each ramekin and push it down gently 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.
(Photos and recipe by Izy Hossack of Top With Cinnamon. Thanks to Shoko for helping with this series.) Via ACupOfJoe
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