Warm caramel sauce and a little chocolate syrup spooned into a ramekin's bottom results in a cake with an irresistibly gooey surprise. Plan ahead, because you need to freeze the ramikins for about 70 minutes before baking. Adapted from Country Living magazine.
- butter, softened
- 1 (12 1/4 ounce) jargood-quality caramel sauce
- 6 tablespoons chocolate syrup (optional but so good)
- 1 1⁄2 cups sifted cake flour (or sifted white flour)
- 1⁄3 cup dutch-process unsweetened cocoa powder
- 1 teaspoon baking soda
- 3⁄4-1 cup sugar
- 1⁄2 teaspoon salt
- 1 cup strong brewed coffee, warm (I use decaf)
- 1⁄3 cup light olive oil
- 1 1⁄2 teaspoons pure vanilla extract
- 1 tablespoon aged balsamic vinegar
- Preheat oven to 400*F.
- Generously coat six 6-ounce ramekins with softened butter. Chill in the freezer for about 10 minutes, and brush with a second coat of butter. Pour 3 tablespoons caramel sauce into the bottom of each ramekin. Now put 1 tbls. of the chocolate syrup on top of the caramel sauce and transfer to the freezer for 1 hour.
- Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
- Fill each ramekin with 1/3 cup of batter.
- Bake at 400 degrees F until the cake is set and a toothpick inserted in the center comes out clean, and the caramel has bubbled up the sides, about 20 minutes. Enjoy!