Warm Chocolate and Caramel Cakes

Name: Warm Chocolate and Caramel Cakes
Prep time: 30 min
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: Butter, softened, for coating ramekins; 1 c. good-quality caramel sauce, plus 2 tablespoons; 1 1/2 c. sifted cake flour; 1/3 c. Dutch-process cocoa; 1 tsp. baking soda; 1 c. sugar; 1/2 tsp. kosher salt; 1 c. strong brewed coffee, warm; 1/3 c. light olive oil; 1 1/2 tsp. vanilla extract; 1 tbsp. aged balsamic vinegar

These single-serve ramekins are devilishly delicious.

By Linda West EckhardtPublished: Jul 25, 2006

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Yields:

6 serving(s)

Prep Time:

30 mins

Total Time:

1 hr 20 mins

Cal/Serv:

549

In this variation on our Basic Chocolate Cake, warm caramel sauce spooned into a ramekin's base results in individually portioned cakes with an irresistibly gooey surprise. Recipe adapted with permission from Cakes From Scratch in Half the Time, by Linda West Eckhardt (Chronicle Books, 2005).

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Ingredients

Butter, softened, for coating ramekins
1 cup good-quality caramel sauce, plus 2 tablespoons
1 1/2 cups sifted cake flour
1/3 cup Dutch-process cocoa
1 tsp. baking soda
1 cup sugar
1/2 tsp. kosher salt
1 cup strong brewed coffee, warm
1/3 cup light olive oil
1 1/2 tsp. vanilla extract
1 Tbsp. aged balsamic vinegar

Directions

1. Step 1Generously 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.
2. Step 2Meanwhile, 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.
3. Step 3Preheat oven to 400°F. Fill each ramekin with 1/3 cup of batter and bake 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.