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
