Molten Caramel Cakes
When I think about Shavuos, what comes to mind is gooey, milchig caramel, drippy and sweet. That led me to create my favorite dessert in a caramel version. I like to make things easy and uncomplicated when I can, so here is this quick (only one dirty pot!) and simple version of a satisfying, buttery cake with an oozing caramel center… Delicious!
YIELDS 7 INDIVIDUAL PORTIONS
- 1⁄2 cup (1 stick) Mehadrin Butter
- 2 oz (55 g) white dairy chocolate
- 6 heaping Tbsp dairy caramel cream (see note)
- 3⁄4 cup dark brown sugar
- 3 eggs + 3 egg yolks
- 1⁄2 cup flour
- Preheat oven to 450°F (230°C).
- In a medium-sized pot, melt butter and chocolate. Stir in caramel cream until combined; remove from heat. Add brown sugar, eggs, and yolks; stir to combine. Slowly sprinkle in flour, mixing gently to combine and to remove any lumps.
- Spray 7 individual ramekins with cooking spray and divide mixture evenly among them. Place ramekins on a baking sheet and bake for 13 minutes. Remove from oven and invert one cake onto a plate; if it comes out in one piece, it’s ready. If not, return to ramekin and return the baking sheet to the oven. Continue checking the cakes every minute, being careful not to overbake, as the center should stay soft and gooey. Serve warm.
Note Don’t mistake caramel cream with caramel syrup, such as a dessert spritz; you need a thicker caramel cream like dulce de leche. Tip This recipe can easily be doubled.
(Originally featured in Family Table, Issue 692)
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