[R] Molten Caramel Cakes
January 25, 2012 in Blog, Food
Just as chocolate has milk chocolate, caramel has milk caramel or Dulce de Leche. It has a nice creamy-smooth caramel texture and the flavour is without compare. As the featured center of this fabulous dessert, I think you’ll find it will become a family favourite after the first bite.
Terry's Molten Caramel Cake
By Published: January 25, 2012
- Yield: 6 Ramekins (6 Servings)
- Prep: 20 mins
- Cook: 15 mins
- Ready In: 35 mins
This decadently delicious recipe is a great finish to any meal that has bold flavours, or as a special treat all on its own.
Ingredients
- 2 Cups White Chocolate Chopped up
- 1/4 Cup Butter At room temperature
- 2 Cups Dolce de Leche Store Bought or homemade
- 4 Eggs Room Temperature
- 1 Cup Flour
- 1/4 Cup Sugar
Instructions
- Preheat the oven to 425 degrees and lightly butter 6 ramekins.
- In a pot, melt the white chocolate until it's nice and creamy, then mix in the butter until completely smooth.
- Now that you've got that mixed together, add in the flour and sugar and mix together well.
- With a mixer or by hand, mix the eggs together in a bowl until they've doubled in volume and are a pale yellow in colour.
- Pour the chocolate and caramel mixture into the eggs, and mix everything together.
- Pour the mixture into the ramekins making sure that there's an equal amount in each one.
- Place the ramekins onto a cookie sheet and place in the oven for approximately 15 minutes, or until golden brown on top and the middle is still soft.
- Finish with a pinch of Maldon salt (optional) to add that touch of saltiness to your dessert and enjoy.