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Molten Chocolate Cake with Goat's Milk Caramel Filling
Prep: 15 min Cook: 16 min Servings: 4by Vicki S Challancin9 recipes>Why not substitute cajeta, that luscious Mexican goat's milk caramel, for regular caramel in this delicious twist on a classic recipe from Food and Wine Magazine? Ingredients
- 1 stick unsalted butter, plus melted butter for brushing pan
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup plus 1 tablespoon all-purpose flour
- 6 ounces dark chocolate, (70 percent cacao), chopped
- 1/2 cup granulated sugar
- 3 large eggs, at room temperature
- Pinch of salt
- 4 heaping teaspoons of cold, store-bought caramel sauce or cajeta
- Flaky Maldon sea salt for sprinkling
- Confectioners' sugar for sprinkling (optional)
Directions
- Preheat the oven to 425 degrees.
- Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
- In a medium saucepan, melt the 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
- In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
- Spoon two-thirds of the batter into the prepared ramekins, then spoon 1 heaping teaspoon of the caramel into each ramekin. Sprinkle with sea salt and cover with the remaining chocolate batter.
- Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes. Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners; sugar, if desired, and serve immediately.
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