Best Caramel Chocolate Sauce Recipes

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CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE



Chocolate Bread Pudding with Bourbon-Pecan Caramel Sauce image

Categories     Bourbon     Chocolate     Dessert     Bake     Pecan     Bon Appétit

Yield Serves 12

Number Of Ingredients 16

SAUCE
1 1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon fresh lemon juice
1 1/4 cups whipping cream
1 cup chopped pecans, toasted
2 tablespoons bourbon
PUDDING
2 cups milk (do not use low-fat or nonfat)
2 cups whipping cream
1 cup sugar
8 ounces semisweet chocolate, chopped
8 large eggs
1 tablespoon vanilla extract
1 1-pound unsliced egg bread, crusts trimmed, cut into 1-inch pieces

Steps:

  • FOR SAUCE:
  • Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
  • FOR PUDDING:
  • Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
  • Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.
  • Serve pudding warm or at room temperature with warm sauce.

WARM FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE



Warm Flourless Chocolate Cake with Caramel Sauce image

A rich complex bittersweet chocolate cake which is simple to make and always loved by all.

Provided by GANCHROW

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 10

1 cup butter, cubed
8 ounces semisweet chocolate, chopped
1 ¼ cups white sugar
1 cup unsweetened cocoa powder
6 eggs
1 ½ cups white sugar
¼ cup water
1 ½ teaspoons fresh lemon juice
1 cup heavy cream
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
  • Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
  • Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
  • In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
  • Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.

Nutrition Facts : Calories 544.1 calories, Carbohydrate 61.2 g, Cholesterol 165.9 mg, Fat 34.1 g, Fiber 3.7 g, Protein 6.5 g, SaturatedFat 20.2 g, Sodium 153.3 mg, Sugar 55.5 g

CHOCOLATE CAKE WITH MILK-CHOCOLATE CRUNCH AND CARAMEL SAUCE



Chocolate Cake with Milk-Chocolate Crunch and Caramel Sauce image

Layers of chocolate cake get stacked with luscious caramel sauce, crisped-rice crunch, and a rich chocolate frosting for this fully loaded indulgence.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 26

Unsalted butter, for pan
1 1/2 cups all-purpose flour, plus more for pan
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
Salt
2 large eggs
3/4 cup warm water
3/4 cup low-fat buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 cup crisped-rice cereal
6 ounces milk chocolate, melted
1 cup granulated sugar
1 cup heavy cream
1/2 cup light corn syrup
3 tablespoons unsalted butter
1/4 teaspoon pure vanilla extract
Salt
1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1/4 cup plus 2 tablespoons hot water
2 sticks unsalted butter
1/2 cup confectioners' sugar
Salt
1 pound semisweet chocolate, melted and cooled

Steps:

  • Preheat oven to 350 degrees. Make the cake: Butter and flour a 7-inch round cake pan (3 inches deep). Sift flour, cocoa powder, granulated sugar, baking soda, baking powder, and 3/4 teaspoon salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla. Beat with a mixer on medium-high speed until smooth, about 3 minutes.
  • Pour batter into prepared pan, and bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool completely in pan.
  • Meanwhile, make the milk-chocolate crunch: Fold crisped-rice cereal into melted milk chocolate until completely coated. Spread mixture about 1/4 inch thick onto a baking sheet lined with a nonstick baking mat. Freeze until set, about 45 minutes. Chop into small pieces. Refrigerate until ready to use.
  • Make the caramel sauce: Bring granulated sugar, cream, corn syrup, and butter to a boil in a medium saucepan over medium-high heat. Cook until mixture registers 236 degrees on a candy thermometer. Immediately remove from heat, and stir in vanilla and a pinch of salt. Transfer to a bowl, and let cool.
  • Make the frosting: Place cocoa powder in a small bowl, and stir in hot water to create a thick paste. Beat butter, confectioners' sugar, and a pinch of salt until pale and fluffy. Gradually beat in melted semisweet chocolate and cocoa paste. If frosting doesn't seem firm enough, refrigerate for 10 to 12 minutes, whisking every few minutes. Let stand at room temperature until ready to use.
  • Assemble the cake: Turn out cake from pan, and trim top. Slice into 3 even rounds. Place bottom layer on a rotating cake stand or a large plate, and spread 1/2 cup milk-chocolate crunch on top. Gently spread 3/4 cup caramel sauce on top, and cover with another 1/2 cup crunch. Top with middle cake layer, and repeat, finishing with top cake layer.
  • Frost cake with a crumb coat (a thin layer of frosting to seal in stray crumbs): Gently sweep away any loose crumbs with a pastry brush, then use a small offset spatula to cover the top and sides a with a thin layer of frosting. Refrigerate until set, about 1 hour.
  • Let crumb-coated cake stand at room temperature for 45 minutes. Frost entire cake with remaining frosting in a swirling motion using a large offset spatula. Let stand at room temperature until ready to serve (up to 8 hours).

DOUBLE CHOCOLATE PANCAKES WITH SALTED CARAMEL SAUCE



Double Chocolate Pancakes with Salted Caramel Sauce image

The perfect way to spoil the chocolate lover in your life, these pancakes are undeniably decadent. My daughter and her friends used to beg for chocolate chip pancakes after sleepovers, and if you're going to cave, you might as well go all out! Big flakes of sea salt add a nice crunch of saltiness to the caramel and temper the dish's sweetness.

Provided by Bobby Flay

Categories     main-dish

Yield 4 to 5 servings (12 to 15 pancakes)

Number Of Ingredients 19

2 large eggs
1 tablespoon granulated sugar
2 tablespoons dark brown sugar
1 1/4 cups buttermilk, at room temperature
3 tablespoons unsalted butter, melted, plus more for the griddle
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso powder
2 teaspoons baking powder
1/4 teaspoon fine sea salt
3 ounces semisweet or bittersweet chocolate, finely chopped
Salted Caramel Sauce, warm, recipe follows
Confectioner's sugar, optional
Raspberries, optional
1 cup sugar
1/2 cup heavy cream
2 tablespoons unsalted butter, at room temperature
3/4 teaspoon fleur de sel or other coarse sea salt

Steps:

  • Whisk together the eggs, both kinds of sugar, buttermilk, butter, and vanilla in a small bowl until smooth. Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Add the egg mixture and whisk until just combined. Fold in the chocolate, cover, and let rest for 15 minutes.
  • Preheat the oven to 250 degrees F. Line a baking sheet with parchment.
  • Heat a large cast-iron griddle or nonstick saute pan over medium heat. Brush with butter and continue heating until the butter begins to foam. Drop scant 1/4 cupfuls of batter onto the griddle. Bake until bubbles start to form and burst, about 2 minutes. Flip and cook to set the other side, another 1 to 2 minutes. As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.
  • Stack the pancakes on plates, drizzle with the warm caramel sauce, and top with a sprinkling of confectioners' sugar and some raspberries, if desired.
  • Combine the sugar and 1/4 cup cold water in a medium saucepan over high heat. Cook, without stirring or touching, until the sugar turns a deep amber color, 8 to 10 minutes.
  • Meanwhile, warm the cream in a small saucepan or in the microwave. When the caramel is ready, slowly whisk in the cream and continue simmering until the mixture is smooth, about 2 minutes. Remove from the heat and stir in the butter and salt until combined. Serve warm.

GOOEY CHOCOLATE MICROWAVE MUG CAKE WITH CARAMEL SAUCE AND PEANUTS



Gooey Chocolate Microwave Mug Cake with Caramel Sauce and Peanuts image

You don't need an electric mixer, oven, or cake stand to enjoy this decadent single serving of cake. It's mixed, cooked, and served in a mug.

Provided by Katherine Sacks

Categories     Tested & Improved     Quick & Easy     Cake     Microwave     Peanut     Chocolate     Dessert

Number Of Ingredients 12

1/4 cup all-purpose flour
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
2 tablespoons heavy cream
2 tablespoons vegetable oil
2 (heaping) tablespoons 3-Ingredient Microwave Caramel Sauce or storebought caramel sauce, divided
Vanilla ice cream (optional; for serving)
1 teaspoon coarsely chopped roasted, salted peanuts
Special Equipment
A 12-ounce microwave-safe mug (preferably thin-walled) or deep bowl

Steps:

  • Mix flour, sugar, cocoa powder, baking powder, and salt in mug. Add cream, oil, and 3 Tbsp. water and mix until smooth. Using a spoon, make a well in the center; spoon half of the caramel sauce into well. Microwave on high 60 seconds. Carefully remove from microwave. Top with ice cream (if desired), peanuts, and remaining caramel sauce. Serve immediately.

CHOCOLATE BANANA FRIED WONTONS WITH GRAND MARNIER® CARAMEL SAUCE



Chocolate Banana Fried Wontons with Grand Marnier® Caramel Sauce image

I tried banana wontons at a Chinese restaurant and liked them, so i thought i'd make up a recipe at home when I was making an Asian-themed dinner. My boyfriend said they were better than the restaurant's! They're great with ice cream. Substitute any kind of liqueur you want for the Grand Marnier® - be creative! many different fruit flavors seem to go well with this dessert.

Provided by chikalin

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 45m

Yield 15

Number Of Ingredients 12

2 very ripe bananas
⅓ cup miniature semi-sweet chocolate chips
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract
½ (14 ounce) package wonton wrappers
oil for frying
½ cup butter
½ cup brown sugar
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
2 tablespoons light corn syrup
2 tablespoons miniature semi-sweet chocolate chips

Steps:

  • Place the bananas, 1/3 cup chocolate chips, clove, cinnamon, and vanilla into a mixing bowl, and mash until evenly blended. Alternatively, chop the mixture in a food processor until the chocolate chips have been reduced in size. This will help prevent the chips from poking through the wonton skins as you handle them. It will also change the texture of the filling - you will not have pockets of melted chocolate in the wontons.
  • To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 teaspoon of the banana filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Repeat with the remaining ingredients.
  • Prepare the sauce by combining the butter, brown sugar, orange liqueur, and corn syrup in a small saucepan. Bring to a simmer over medium heat, and cook until the sugar has dissolved and the sauce is smooth, about 4 minutes. Set aside to cool slightly.
  • Fry the wontons in the hot oil a few at a time until golden brown, about 4 minutes. Turn the wontons over halfway through cooking so they brown evenly. Remove, and drain on a paper towel-lined plate. Serve warm with the caramel sauce. Sprinkle with the remaining 2 tablespoons chocolate chips to garnish.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 21.7 g, Cholesterol 17.4 mg, Fat 13.8 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 5.6 g, Sodium 122.3 mg, Sugar 10.5 g

WARM CHOCOLATE PUDDING CAKES WITH CARAMEL SAUCE



Warm Chocolate Pudding Cakes with Caramel Sauce image

These rich chocolate cakes have a soft center that partners well with the caramel topping. For the best texture, don't overbake the cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 45m

Number Of Ingredients 8

6 tablespoons (3/4 stick) cold unsalted butter, cubed, plus more, room temperature, for ramekins
1/3 cup sugar, plus more for ramekins
6 ounces bittersweet chocolate, chopped
2 large eggs plus 2 large egg yolks
1/4 cup all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt
Caramel Sauce for Chocolate Pudding Cakes, for serving
Whipped cream, for serving

Steps:

  • Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.)
  • In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.
  • Bake until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.

Nutrition Facts : Calories 519 g, Fat 40 g, Fiber 3 g, Protein 8 g

MEXICAN CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE



Mexican Chocolate Bread Pudding With Kahlua Caramel Sauce image

Chocolate, Caramel and Kahlua -- need I say more? I have not tried this yet, but it is on my short list of recipes to try.

Provided by DailyInspiration

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 19

2 tablespoons butter, melted
granulated sugar, for dusting the pan
7 egg yolks
1/2 cup sugar
2 cups whole milk
2 cups cream
3 ounces mexican chocolate, coarsely chopped
3 ounces bittersweet chocolate, coarsely chopped
1/4 teaspoon salt
1 teaspoon vanilla
1/8 teaspoon nutmeg
2 tablespoons Kahlua
7 cups brioche bread, cut into 1/2 cubes (crusts removed)
1/2 cup sugar
1/4 cup water
1 pinch cream of tartar
1 cup cream
1 tablespoon Kahlua
powdered sugar, for dusting

Steps:

  • Preheat oven to 375 degrees. Butter 12 ramekins or a large gratin dish. Dust with granulated sugar.
  • Bread Pudding: Whisk the egg yolks in a bowl with the 1/2 cup sugar. Heat the milk and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the chocolates, salt, vanilla, nutmeg, and Kahlua. Stir to mix. While whisking, pour over the egg yolks/sugar mixture. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins (filled just up to the top) and put on a baking sheet, or use a gratin pan. Bake until nicely browned and set, about 30 minutes (for ramekins) and 45 minutes for gratin pan.
  • Kahlua Caramel Sauce: Combine 1/2 cup sugar, 1/4 cup water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, remove from heat and carefully add 1 cup of cream and simmer. Add Kahlua.
  • To serve: Ladle a layer of sauce onto each plate and unmold the ramekin and put the pudding on top of the sauce; or if in a gratin pan, place a large spoonful of bread pudding on top. Dust with powdered sugar and serve warm.

CHOCOLATE SOUFFLé CAKE WITH ORANGE CARAMEL SAUCE



Chocolate Soufflé Cake with Orange Caramel Sauce image

Categories     Chocolate     Fruit     Dessert     Bake     Orange     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 5

2 sticks (1 cup) unsalted butter, cut into pieces
9 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
6 large eggs, separated
2/3 cup plus 1/2 cup superfine granulated sugar
3 navel or Valencia oranges

Steps:

  • Make cake:
  • Put a small roasting pan filled halfway with hot water in bottom third of oven (to provide moisture during baking), then preheat oven to 325°F. Butter a 10-inch springform pan and line bottom with a round of parchment or wax paper. Butter paper.
  • Melt butter and chocolate together in a heavy saucepan over low heat, stirring, then remove from heat. Beat together yolks, 1/3 cup sugar, and 1/2 teaspoon salt in a large bowl with an electric mixer until thick and pale, and ribbons form when beater is lifted, about 6 minutes. Beat whites at medium speed with cleaned beaters in another large bowl until they just hold soft peaks. Gradually add 1/3 cup sugar, beating until whites just hold stiff peaks. Stir warm chocolate mixture into yolk mixture until combined well. Stir one fourth of egg whites into chocolate mixture to lighten, then fold in remaining egg whites gently but thoroughly.
  • Pour batter into springform pan and bake in middle of oven (do not place springform pan in pan of hot water) until a tester inserted in center comes out with crumbs adhering, about 1 hour (a crust will form and crack on top of cake as it bakes). Transfer to a rack and cool 10 minutes (cake will "deflate" as it cools). Run a thin knife carefully around edge of cake, then remove side of pan. Cool cake on bottom of pan 30 minutes, then invert onto another rack or plate. Remove bottom of pan, then carefully peel off parchment. Invert cake onto a serving plate.
  • Make sauce while cake bakes:
  • Remove zest from 2 oranges and trim any white pith from zest. Cut zest into enough very thin strips to measure 1/4 cup. Squeeze juice from 3 oranges and strain through a fine sieve. Measure out 1 cup juice.
  • Cook remaining 1/2 cup sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add zest and cook, stirring, until fragrant, about 15 seconds. Tilt pan and carefully pour in juice (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved, then cool sauce.
  • Serve cake with orange sauce.

FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE



Flourless Chocolate Cake with Caramel Sauce image

Categories     Cake     Chocolate     Egg     Dessert     Bake     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 13

Cake
1 cup (2 sticks) butter, cut into pieces
8 ounces semisweet chocolate chips (about 1 1/2 cups)
1 1/4 cups sugar
1 cup sifted unsweetened cocoa powder
6 large eggs
Caramel sauce
1 1/2 cups sugar
1/4 cup water
1 1/2 teaspoons fresh lemon juice
1 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter
Vanilla ice cream

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom with waxed paper. Stir butter and chocolate in heavy large saucepan over low heat until melted. Mix sugar and cocoa in large bowl. Add eggs; whisk until well blended. Whisk in chocolate-butter mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides. (Can be made 1 day ahead. Cover and refrigerate.)
  • For caramel sauce:
  • Stir sugar, water, and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes. Remove from heat. Add in cream (mixture will bubble vigorously). Return to low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth. (Can be made 1 day ahead. Cover and chill.)
  • Cut cake into wedges. If desired, arrange wedges on baking sheet and rewarm in 350°F oven 10 minutes. Rewarm caramel sauce over medium-low heat, stirring often. Place 1 cake wedge on each plate. Drizzle with warm caramel sauce. Serve with ice cream.

PRETZEL-CRUSTED FLOURLESS CHOCOLATE CAKE WITH SAUTEED SPICED PEARS AND SALTED CARAMEL SAUCE



Pretzel-Crusted Flourless Chocolate Cake with Sauteed Spiced Pears and Salted Caramel Sauce image

Provided by Food Network

Categories     dessert

Time 16h15m

Yield 8 to 12 servings

Number Of Ingredients 24

2 cups mini pretzels
1 cup sugar
8 tablespoons (1 stick) butter, melted
Pinch salt
8 pieces dark chocolate-covered caramel candy, cut into quarters
1 pound semisweet coverture chocolate pistoles
8 tablespoons (1 stick) butter
4 egg whites
3 tablespoons sugar
6 egg yolks
1 tablespoon ground cinnamon
1/2 tablespoon ground ginger
1 teaspoon star anise powder
2 tablespoons butter
4 large pears, cut into 1/2-inch dice
1/2 cup sugar
1 tablespoon French brandy
1 1/2 cups sugar
1/2 cup water
1/4 cup corn syrup
1/2 tablespoon salt
1/2 cup heavy cream
8 tablespoons (1 stick) butter
Sweetened whipped cream, flavored with a little brandy, for serving

Steps:

  • For the pretzel crust: In a food processor, pulse the pretzels, sugar and butter together until nearly as fine as graham cracker crumbs.
  • Line a 9-inch cake pan with parchment and press the pretzel crumbs into the base.
  • Bake in a preheated 350-degree oven for 10 minutes. Cool on a rack.
  • Once cooled, scatter the caramel pieces over the top and set aside
  • For the flourless chocolate cake: Adjust the oven to 425 degrees F.
  • Melt the chocolate and butter in a double boiler over medium heat.
  • In a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until they reach medium peaks.
  • Add the sugar and whip to stiff peaks. Add the egg yolks and whip for two minutes.
  • Fold in the chocolate mixture in three stages, being careful not to deflate the batter.
  • Pour the batter into the pretzel crust, and bake for 15 minutes. When done, the center should feel slightly bouncy, but an inserted cake tester should come out like a moist brownie batter.
  • Allow the cake to cool overnight before unmolding.
  • For the spice blend: In a small bowl, mix together the cinnamon, ginger and star anise until well blended. Set aside.
  • For the sauteed pears: In a saute pan over medium heat, saute the pears until slightly translucent.
  • Add the sugar and 1/2 tablespoon of the spice blend, and cook until the pears are tender and their juices slightly thickened. Allow to cool before use.
  • For the salted caramel sauce: In a large pot, combine the sugar, water, corn syrup and salt. Cook until the mixture acquires a nice amber color, indicating it has reached the caramel stage (325 degrees F on a candy thermometer). Remove from the heat.
  • Gently heat the cream in the microwave, then add it slowly to the caramel (be very careful¿the mixture will bubble up!).
  • Once all cream is added, stir in the butter. Taste and season with more salt if necessary. Let cool.
  • To finish: Top the cake with sauteed pears and pour caramel over. Chill until the caramel sets.
  • Serve with brandy-flavored sweetened whipped cream.

GEORGE CARAMELIN: CHOCOLATE CINNAMON CUPCAKES WITH VANILLA BEAN BOURBON FROSTING, BOURBON CARAMEL SAUCE, AND CANDIED PECANS



George Caramelin: Chocolate Cinnamon Cupcakes with Vanilla Bean Bourbon Frosting, Bourbon Caramel Sauce, and Candied Pecans image

Provided by Food Network

Time 2h10m

Yield 18 cupcakes

Number Of Ingredients 26

2 cups flour
1 1/2 cups sugar
2/3 cup cocoa
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups coconut milk
1/2 cup brewed and cooled coffee
2/3 cup oil
1 teaspoon vanilla extract
2 teaspoons vinegar
2 cups sugar
1/2 cup water
2/3 cup bourbon
1/4 teaspoon sea salt
2 teaspoons non-hydrogenated vegan margarine (recommended: Earth Balance)
1 cup pecans
1 tablespoon non-hydrogenated vegan margarine, melted (recommended: Earth Balance)
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
14 ounces non-hydrogenated vegetable shortening (recommended: Earth Balance)
4 ounces non-hydrogenated vegan margarine (recommended: Earth Balance)
1 pound 12 ounces powdered sugar
1/2 teaspoon vanilla bean paste
1/3 cup bourbon

Steps:

  • For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 18 cupcake liners.
  • Sift the sugar, flour, cocoa, cinnamon, baking soda, and salt into a medium bowl. Set the bowl aside. In a small bowl, whisk together the coconut milk, coffee, oil, and vanilla. Add the wet ingredients to the dry ingredients and whisk until just incorporated. Add vinegar and incorporate. Do not over mix the batter.
  • Fill the cupcake liners 3/4 full and bake until a toothpick inserted into each cupcake comes out clean, 19 minutes. Cool the cupcakes completely.
  • For the sauce: In a small, heavy-bottomed saucepan, stir together the sugar and water. Cover and bring to a boil. Let boil until the mixture starts to turn brown, about 20 minutes. Remove from the heat and stir with a whisk. Add the bourbon and salt and continue stirring. Once the bubbling stops, add the margarine and whisk until melted and distributed. Let cool completely and pour into a clean squirt bottle.
  • For the pecans: In a large bowl, toss the pecans with the melted margarine until all the pecans are coated. In a separate bowl, mix the cinnamon, sugar, and sea salt. Toss into the pecan mixture and coat evenly. Spread the pecans out on a baking sheet lined with parchment paper, making sure the pecans are not overlapping. Bake for 6 to 8 minutes. Let cool completely.
  • For the frosting: In the bowl of a stand mixer, whip the shortening and margarine until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the sugar a little at a time. Once the sugar is incorporated, add the vanilla paste and bourbon and mix on low until the liquids are incorporated. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag fitted with a large star tip.
  • To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the bourbon caramel sauce into the center of the cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of vanilla bean bourbon frosting onto of each cupcake. Drizzle the top with more bourbon caramel sauce and sprinkle with candied pecans to garnish.

MEAN'S CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE



Mean's Chocolate Bread Pudding With Bourbon-Pecan Caramel Sauce image

I adopted this recipe after its original poster, Mean Chef (IHHDRO), departed the site. I can't *wait* to try this. Mean posted it on posted May 18, 2002.

Provided by newspapergal

Categories     Dessert

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 14

1 1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon fresh lemon juice
1 1/4 cups whipping cream
1 cup chopped pecans, toasted
2 tablespoons Bourbon
2 cups milk (do not use low-fat or nonfat)
2 cups whipping cream
1 cup sugar
8 ounces high quality bittersweet chocolate, chopped (El Rey or Scharfen Berger)
8 large eggs
1 tablespoon vanilla extract
1 lb brioche bread or 1 lb challah, crusts trimmed, cut into 1-inch pieces

Steps:

  • Note: I rarely make the sauce.
  • Although it is wonderful, I prefer to use unsweetened whipped cream.
  • Since this recipe is all about the chocolate, DO NOT USE Low quality.
  • FOR SAUCE: Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves.
  • Mix in corn syrup and lemon juice.
  • Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally.
  • Remove from heat.
  • Pour in cream (mixture will bubble up).
  • Stir over low heat until caramel is melted and smooth.
  • Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes.
  • Remove from heat.
  • Mix in pecans and bourbon.
  • (Can be made 1 day ahead. Cover and chill. Rewarm before using.) FOR PUDDING: Preheat oven to 350°F.
  • Combine milk, cream and sugar in heavy large saucepan over medium-high heat.
  • Stir until sugar dissolves and mixture comes to boil.
  • Remove from heat.
  • Add chocolate; stir until smooth.
  • Beat eggs and vanilla in large bowl to blend.
  • Gradually whisk in chocolate mixture.
  • Add bread cubes.
  • Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
  • Transfer mixture to 13x9x2-inch glass baking dish.
  • Cover with foil.
  • Bake until set in center, about 45 minutes.
  • Uncover; cool at least 15 minutes.
  • Serve pudding warm or at room temperature with warm sauce.

Nutrition Facts : Calories 769.8, Fat 44.8, SaturatedFat 21.6, Cholesterol 284.8, Sodium 303.3, Carbohydrate 79.8, Fiber 2.1, Sugar 48.9, Protein 13.5

CHOCOLATE SOUFFLES WITH CREAMY CARAMEL SAUCE



Chocolate Souffles with Creamy Caramel Sauce image

Categories     Milk/Cream     Mixer     Chocolate     Dairy     Egg     Dessert     Bake     Vegetarian     Winter     Ramekin     Gourmet     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 8

1/4 cup sugar plus additional for coating ramekins
8 ounces fine-quality bittersweet chocolate (not unsweetened)
3/4 stick (6 tablespoons) unsalted butter
2 tablespoons heavy cream
4 large egg yolks
7 large egg whites
1/4 teaspoon cream of tartar
Accompaniment: creamy caramel sauce

Steps:

  • Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.
  • Finely chop chocolate. In a small saucepan melt butter over low heat. Add cream and bring just to a boil. Remove pan from heat and add chocolate, stirring until smooth. Transfer mixture to a large bowl and stir in yolks.
  • In another large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Gradually add 1/4 cup sugar, beating until just combined. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.
  • Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising. Soufflés may be made up to this point 1 day ahead and chilled, loosely wrapped in plastic wrap.
  • Preheat oven to 375°F.
  • Bake soufflés on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.
  • Top soufflés with sauce and serve immediately.

CARAMEL SAUCE FOR CHOCOLATE PUDDING CAKES



Caramel Sauce for Chocolate Pudding Cakes image

Top our Warm Chocolate Pudding Cakes with this delicious and easy caramel sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Yield Makes 2 cups

Number Of Ingredients 5

1 cup sugar
6 tablespoons (3/4 stick) cold unsalted butter, cubed
1/2 teaspoon coarse salt
1/2 teaspoon vanilla extract
1/2 cup heavy cream

Steps:

  • In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.
  • Immediately whisk in butter, salt, and vanilla extract (take care as mixture is extremely hot and will bubble).
  • Whisk in cream.
  • Pour into a heatproof container and let cool. (To store, refrigerate, up to 3 weeks.)

Nutrition Facts : Calories 112 g, Fat 7 g

EXTRA DARK CHOCOLATE CAKE WITH SALTED CARAMEL SAUCE



Extra Dark Chocolate Cake with Salted Caramel Sauce image

This extra dark chocolate cake with salted caramel sauce has a subtle spice which recalls the flavor of sheet cake. It is extremely rich, so be prepared to make your slices small! Delicious with a tawny port!

Provided by Ann Masterson

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 1h30m

Yield 15

Number Of Ingredients 17

1 ¼ cups unsweetened cocoa powder
¼ cup semisweet chocolate chips
2 cups boiling hot coffee
2 ¾ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
2 ¼ cups white sugar
½ cup butter, softened
½ cup vegetable oil
4 eggs
1 tablespoon vanilla extract
1 cup white sugar
1 teaspoon salt
⅓ cup half-and-half
1 tablespoon powdered sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
  • Combine cocoa powder and chocolate chips in a medium bowl. Pour boiling hot coffee over top and whisk until chocolate chips have melted and mixture is smooth. Set aside to cool.
  • Sift flour, baking soda, cinnamon, baking powder, and salt together in a large bowl.
  • Combine sugar, butter, and vegetable oil in a separate bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture in 3 batches, alternating with the cocoa mixture, beating batter briefly after each addition. Spread 1/3 of the batter into each prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges of each pan to loosen. Invert one layer carefully onto a serving plate and invert the remaining layers onto a cooling rack. Let cool, about 30 minutes.
  • Meanwhile, combine sugar and salt for the caramel sauce in a small, heavy-bottomed saucepan. Heat over medium-low heat, stirring constantly, until liquefied. Just after mixture begins to smoke, slowly add half-and-half, stirring constantly, until fully incorporated. (Be careful as the addition of cold liquid makes the molten sugar foam up.) Remove from heat and allow to cool.
  • Pour 1/2 of the caramel sauce on top of the bottom layer of the cooled cake. Add the second layer of cake, top with remaining caramel sauce, and add the final layer of cake. Dust lightly with powdered sugar.

Nutrition Facts : Calories 429 calories, Carbohydrate 67.6 g, Cholesterol 61.9 mg, Fat 17.3 g, Fiber 3.2 g, Protein 5.6 g, SaturatedFat 6.7 g, Sodium 481.8 mg, Sugar 45.7 g

CHOCOLATE-WHISKEY TRUFFLES SOUFFLES WITH CARAMEL SAUCE



Chocolate-Whiskey Truffles Souffles with Caramel Sauce image

Categories     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Whiskey     Fall     Pastry     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

For truffles
3/4 cup whipping cream
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup whiskey
For sauce
1 1/2 cups whipping cream
1 vanilla bean, split lengthwise
3/4 cup sugar
1/4 cup water
For soufflés
4 large eggs, separated
1/4 cup plus 2 tablespoons sugar
1 1/2 tablespoons cornstarch
1 tablespoon unsweetened cocoa powder
2/3 cup milk (do not use low-fat or nonfat)
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 tablespoon unsalted butter
1/2 vanilla bean, split lengthwise
1/4 cup whiskey
Additional sugar (for soufflé dishes)
Powdered sugar

Steps:

  • Make truffles:
  • Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until chocolate melts and mixture is smooth. Mix in whiskey. Chill until mixture is cold and firm, at least 2 hours.
  • Drop truffle mixture by tablespoonfuls onto waxed paper. Line baking sheet with foil. Roll each chocolate drop between palms into ball (if truffle sticks to hands, dust hands with unsweetened cocoa powder); place on baking sheet. Freeze until hard, about 1 hour; then cover. (Can be prepared 1 week ahead. Keep frozen.)
  • Make sauce:
  • Place cream in small bowl. Scrape seeds from vanilla bean. Mix seeds and bean into cream.
  • Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat; add cream (mixture will bubble vigorously). Return pan to low heat; stir until caramel is smooth. Boil until color deepens and caramel thickens, stirring occasionally, about 2 minutes. Strain caramel into small bowl. Chill sauce. (Can be prepared 1 week ahead. Cover and keep refrigerated.)
  • Make soufflés:
  • Whisk yolks to blend in medium bowl; set aside. Whisk 1/4 cup sugar, cornstarch and cocoa in medium stainless steel bowl until no cornstarch lumps remain. Whisk in milk. Add chocolate and butter. Scrape in seeds from vanilla bean; add bean.
  • Place bowl with chocolate mixture over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture is smooth, about 2 minutes. Remove from over water. Gradually whisk some of hot chocolate mixture into yolks. Whisk yolk mixture back into bowl with chocolate mixture.
  • Place over simmering water. Whisk until smooth and thickened to pudding consistency, about 4 minutes. Remove from over water. Gradually mix in whiskey. Remove bean; cool to lukewarm.
  • Preheat oven to 450°F. Butter eight 2/3- to 3/4-cup soufflé dishes or custard cups; dust with sugar. Arrange dishes on baking sheet. Place 1 truffle in each dish.
  • Using electric mixer, beat whites in medium bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until stiff but not dry.
  • Fold whites into lukewarm soufflé base in 2 additions. Divide soufflé mixture among prepared dishes, filling almost to top. (Can be prepared 1 week ahead. Cover dishes with foil and freeze. Uncover but do not thaw before baking.) Place soufflés on baking sheet in oven; reduce temperature to 400°F. Bake until puffed and dry-looking on top, about 17 minutes for unfrozen or 22 minutes for frozen.
  • Transfer dishes to plates. Sift powdered sugar over. Serve, passing cold caramel sauce separately.

OLD FASHIONED CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE



Old Fashioned Chocolate Bread Pudding With Kahlua Caramel Sauce image

Are you tired of serving the 'same old - same old' dessert to your family and friends? Then skip the cake and coffee tonight and serve up this delicious treat that will have everyone coming back for seconds. Old fashioned bread pudding gets a hip new update with chocolate, walnuts and Kahlua.

Provided by Feast Your Eyes

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 20

2 tablespoons butter, melted
granulated sugar (for dusting the pan)
2 cups whole milk
2 cups heavy cream
6 ounces fine quality bittersweet chocolate, roughly chopped
1 pinch salt
1 teaspoon vanilla extract
1/8 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/2 cup walnuts, chopped
2 tablespoons Kahlua
7 egg yolks
1/2 cup sugar
7 cups challah or 7 cups white bread, with crusts removed cut into 1/2-inch cubes
vanilla ice cream
1/2 cup sugar
1/4 cup water
1 pinch cream of tartar
1 cup cream
1 tablespoon Kahlua

Steps:

  • Preheat oven to 375°F
  • Begin by buttering 12 small ramekins and dusting with granulated sugar.
  • Bread Pudding:
  • Heat the milk and cream in a saucepan over medium heat until steamy (DO NOT BOIL).
  • Turn off the heat and add the chocolate, salt, vanilla, nutmeg, cinnamon, walnuts and Kahlùa. Stir to mix.
  • Whisk the egg yolks in a bowl with the 1/2 cup sugar. Pour into the chocolate mixture. Gently fold in the bread cubes.
  • Transfer the pudding mixture to the ramekins (DO NOT OVER FILL - Fill just to the top) and place on a baking sheet.
  • Bake until nicely browned and set, about 30 minutes.
  • Kahlùa Caramel Sauce:
  • Combine sugar, water and cream of tartar in a small saucepan. DO NOT STIR. Bring the mixture to a boil; cook until the caramel browns. When the caramel is medium brown, remove from heat and add cream. Let simmer. Add Kahlua.
  • To serve: Ladle some sauce onto each plate, unmold the ramekin, place the pudding on top of the sauce. Serve warm, topped with a scoop of vanilla ice cream.
  • Cook's Tip: Other serving versions include serving the pudding warm and topped with a dab of whipped cream OR cold, topped with fresh strawberries, whipped cream, and chocolate chips.

CHOCOLATE BREAD PUDDING WITH CARAMEL SAUCE



Chocolate Bread Pudding with Caramel Sauce image

This delicious, chocolate-y recipe has one of the absolute best caramel sauce recipes we've ever made. Simply divine.

Provided by Bernice Mosteller

Categories     Other Sauces

Time 1h30m

Number Of Ingredients 14

1 can(s) (10 biscuits) refrigerated buttermilk biscuits, baked according to pkg. directions
2 c milk
2 large eggs
2 Tbsp butter or margarine, melted
2 tsp vanilla extract
3/4 c sugar
1/4 c cocoa
1/2 c semi-sweet chocolate chips
CARAMEL SAUCE
1/2 c butter or margarine
1/2 c brown sugar, firmly packed
1/2 c granulated sugar
1/2 c evaporated milk
1 Tbsp vanilla extract

Steps:

  • 1. Preheat oven to 350*. For bread pudding, tear baked biscuits into bite-size pieces. In a large bowl, combine biscuits and milk; set aside, In a medium bowl, beat eggs, melted butter, and vanilla until well blended. Add sugar and cocoa; beat until well blended. Stir in chocolate chips. Add chocolate mixture to biscuits mixture; stir until well blended.
  • 2. Pour into a greased 8-inch glass baking dish. Bake 55 to 60 minutes or until set in center and edges pull away from sides of pan.
  • 3. For Caramel Sauce, combine butter, sugars, and milk in a medium sauce pan. Stirring constantly, cook over low heat until butter melts ans sugars dissolve. Increase heat to medium and bring to a boil. Stirring constantly, boil about 9 minutes or until thickened. Remove from heat; stir in vanilla. Cut warm bread pudding into squares and serve with warm sauce.

CHOCOLATE CHIP BANANA BREAD PUDDING W/CARAMEL SAUCE



Chocolate Chip Banana Bread Pudding W/Caramel Sauce image

This came from a magazine and sounds heavenly,I just had to post it.A bit time consuming,but really is worth it! Great dessert for company,or family gatherings.8)

Provided by OceanIvy

Categories     Dessert

Time 1h35m

Yield 1 pudding

Number Of Ingredients 11

1 (1 1/4 lb) challah
3 large eggs
1 1/2 cups milk
3/4 cup half-and-half
3/4 cup banana, mashed
1 cup chocolate chips
1 1/2 cups maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon fresh nutmeg
2 cups caramel sauce (or see my other recipes for this)

Steps:

  • Cut the loaf onto 3/4" slices,trim off crust.
  • Cut bread to 3/4" cubes, making 8 cups (save additional for another use).
  • Place the brad cubed into large bowl.
  • In a medium bowl, whisk eggs well.
  • Whisk in milk, half-and-half, maple syrup, banana, cinnamon, nutmeg and vanilla extract. Pour mix over bread.
  • Add chocolate chips.
  • With rubber spatula, mix until bread in moistened well.
  • Let set for half hour.
  • Set rack in center of the oven, heating it to 350°F.
  • Lightly coat 8-inch round, nonstick cake pan (deep dish glass pie is ok) with Pam.
  • Scoop the soaked bread mixture into the pan, filling to the top.
  • Let bake until top has browned and puffed and knife in center comes out clean (around 50 minutes).
  • Let cool on rack.
  • When cooled, run knife around edge between pudding and pan.
  • Gently unmold pudding onto plate and then invert it back so brown side faces up.
  • When serving, cut lukewarm or room temperature pudding into 8 wedges.
  • Pour caramel sauce over.

Nutrition Facts : Calories 6167.9, Fat 135.9, SaturatedFat 66, Cholesterol 1048.8, Sodium 5652.8, Carbohydrate 1196.3, Fiber 33.2, Sugar 405.1, Protein 108.5

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