Chocolate Caramel Molten Cakes
Ingredients
½ cup
Kowalski's Unsalted Butter
4 oz.
semisweet dark baking chocolate (such as Scharffen Berger brand), coarsely chopped
2
eggs, plus 2 egg yolks
¼ cup
sugar
2 tbsp.
flour
¼ tsp.
Kowalski's Organic Madagascar Vanilla Extract
4
soft caramel candies, quartered
- Kowalski's Classic Caramel Sauce, to taste, for serving
- whipped cream, to taste, for serving
- Kowalski's Honey Toasted Pecans, coarsely broken, for garnish
Directions
- Preheat oven to 450°.
- In a medium microwave-safe bowl, microwave butter and chocolate until melted (about 2 min.); stir to combine.
- In a large mixing bowl, beat eggs, egg yolks and sugar with an electric mixer on high speed until thick and pale yellow.
- Fold flour, vanilla and chocolate mixture into the egg mixture.
- Butter 8 rosette muffin cups or standard muffin cups; fill each cup halfway full with batter. Place 2 pieces of caramel in the center of each cup; top with additional batter to fill cups completely.
- Place muffin pan on a baking sheet on the bottom rack of the preheated oven; bake until edges are set but centers are still wet (5-7 min.).
- Remove from oven; let cakes cool in pan for 2 min.
- Invert muffin pan onto the baking sheet, but do not remove; let stand for 1 min.
- Carefully remove muffin pan.
- Drizzle caramel sauce on 8 dessert plates; using a wide spatula without holes, transfer 1 cake to each plate.
- Top cake with whipped topping; garnish with pecans. Serve immediately.
Find It!
- Find Kowalski's Classic Caramel Sauce near the ice cream toppings.
