Warm Chocolate and Caramel Cakes
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
6 cakes
- Serves:
- 6
ingredients
- butter, softened
- 18 tablespoons caramel sauce (good quality)
- 1 1⁄2 cups cake flour, sifted
- 1⁄3 cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1 cup sugar
- 1⁄2 teaspoon salt
- 1 cup coffee, warm (strong brewed)
- 1⁄3 cup light olive oil
- 1 1⁄2 teaspoons vanilla extract
- 1 tablespoon balsamic vinegar
directions
- 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 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
HisPixie
East Mc Keesport, Pennsylvania
I'm the mother of triplet daughters and now 4 grandchildren; 2 step-grandchildren. I'm a critical care nurse by background, as well as hospice nursing. I love to cook and bake. My husband is a wonderful taste tester for me and never, ever complains about my many experiments and new dishes. Love that man. We have 4 cats: a neurotic gray calico named Cupcake, a kitten named RubyMae, a Maine coon named Arwen, a short-haired dilute torti Gigi,. One dog...a shepherd/sheltie, Greta. I been her since RecipeZaar days (miss that place). I'm from Pittsburgh, PA.