MOLTEN CARAMEL CAKES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Molten Caramel Cakes image

These molten caramel cakes are impressive single-size desserts, oozing with rich molten white chocolate. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories     Dessert

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups/ 500ml chopped white chocolate
1/4 cup/ 60ml butter, plus more for the ramekins
2 cups/ 500ml store-bought dulce de leche
4 eggs, at room temperature
1/4 cup/ 60ml sugar
1 cup/ 250ml all-purpose flour
maldon sea salt, for sprinkling on top

Steps:

  • Melt the white chocolate with the butter in a saucepan over low heat. Add the dulce de leche and stir until incorporated. Remove from the heat and set aside.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Using a stand or hand mixer, beat the eggs with the sugar until the mixture is pale and has doubled in volume. Gradually add the white chocolate mixture, and then the flour. Take your time to avoid lumps.
  • Divide the batter among 6 ramekins.
  • Bake until the cakes are golden brown and the centers are still soft, about 15 minutes. Sprinkle with sea salt and serve.

Nutrition Facts : Calories 35.8, Fat 2.4, SaturatedFat 0.8, Cholesterol 93, Sodium 35.5, Carbohydrate 0.2, Sugar 0.1, Protein 3.1

There are no comments yet!