RAMEKIN CAKES RECIPES

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WARM CHOCOLATE AND CARAMEL CAKES - COUNTRY LIVING



Warm Chocolate and Caramel Cakes - Country Living image

In this variation on our basic chocolate cake, warm caramel sauce spooned into a ramekin's base results in a cake with an irresistibly gooey surprise.

Provided by COUNTRYLIVING.COM

Categories     baby shower    birthday    bridal shower    Christmas    dinner party    feed a crowd    Mother's Day    romantic meals    Thanksgiving    Valentine's Day    dessert

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 11

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

Steps:

  • 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. Meanwhile, 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. Preheat 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.

Nutrition Facts : Calories 549 calories

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