Chocolate Caramel Molten Cakes

Serves 8
  • 1/2 cup unsalted butter
  • 4 oz. semisweet dark baking chocolate (such as Scharffen Berger), coarsely chopped
  • 2 pasteurized eggs, plus 2 pasteurized egg yolks
  • 1/4 cup sugar
  • 2 tbsp. flour
  • 1/4 tsp. vanilla
  • 4 soft caramel candies, quartered
  • - caramel sauce
  • - whipped topping
  • - Kowalski's Honey Toasted Pecans, coarsely broken

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 half full of batter. Place 2 pieces of caramel in the center of each cup; top with additional batter to the top of the cups. Bake on a baking sheet on the bottom rack of a preheated 450° oven until edges are set but centers are still wet (5-7 min.). Cool in pan 2 min. Invert muffin pan onto the baking sheet, but do not remove. Let stand 1 min.; carefully remove muffin pan. Drizzle caramel sauce on dessert plates. Transfer hot cakes to each plate with a wide spatula without holes. Top cake with whipped topping; garnish with pecans. Serve immediately.