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.
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Cal/Serv:
549
Yields:
6
Cook Time:
0
hours
20
mins
Total Time:
0
hours
20
mins
butter
1
jar good-quality caramel sauce
1 1/2
c.
sifted cake flour
c.
Dutch-process cocoa
1
tsp.
baking soda
1
c.
sugar
1/2
tsp.
salt
1
c.
strong brewed coffee
c.
light olive oil
1 1/2
tsp.
vanilla extract
1
tbsp.
aged balsamic vinegar
- 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.
- 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.
- Fill each ramekin with 1/3 cup of batter. Bake at 400 degrees F 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.
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