Enjoy these delicious molten cakes with a deep, rich chocolate center. Spoon caramel sauce and coarse sea salt over each cake for a truly elegant dessert.
Caramel & Sea Salt Topped Molten Dark Chocolate Cakes are a celebration of rich, indulgent flavors. These decadently moist cakes hide a molten center crafted from NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, offering a luscious surprise with every spoonful.
Topped generously with silky caramel sauce and a hint of coarse sea salt, this dessert provides a delightful balance of sweet and savory, making it perfect for any special occasion or holiday gathering. Whether it's Thanksgiving, Father's Day, or any cherished event, these cakes are sure to impress.
This intermediate-level recipe not only promises a gourmet experience but also turns into an unforgettable treat that showcases your baking skills. So, gather your ingredients and get ready to enjoy a dessert that's as impressive as it is delicious.
Ingredients
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Directions
Step 1
Preheat oven to 425° F. Generously butter six 6-ounce ramekins or custard cups with 2 tablespoons butter. Combine flour and cinnamon in small bowl; set aside.
Step 2
Stir remaining 3/4 cup butter and morsels in medium, heavy-duty saucepan over low heat until morsels have melted and mixture is smooth. Remove from heat. Beat eggs, egg yolks, sugar and vanilla extract in large mixer bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of chocolate mixture into egg mixture. Fold in remaining chocolate mixture and flour mixture until well blended. Divide batter evenly among prepared ramekins. Place on baking sheet.
Step 3
Bake for 11 to 13 minutes or until sides are set and 1-inch centers move slightly when shaken. Remove from oven to wire rack.
Step 4
To serve, run a thin knife around top edge of cakes to loosen slightly; carefully invert onto serving plates. Lift ramekins off of cakes. Spoon caramel sauce over each cake. Sprinkle lightly with sea salt. Serve immediately.
Ingredients
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Make It
Step 1
Preheat oven to 425° F. Generously butter six 6-ounce ramekins or custard cups with 2 tablespoons butter. Combine flour and cinnamon in small bowl; set aside.
Step 2
Stir remaining 3/4 cup butter and morsels in medium, heavy-duty saucepan over low heat until morsels have melted and mixture is smooth. Remove from heat. Beat eggs, egg yolks, sugar and vanilla extract in large mixer bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of chocolate mixture into egg mixture. Fold in remaining chocolate mixture and flour mixture until well blended. Divide batter evenly among prepared ramekins. Place on baking sheet.
Step 3
Bake for 11 to 13 minutes or until sides are set and 1-inch centers move slightly when shaken. Remove from oven to wire rack.
Step 4
To serve, run a thin knife around top edge of cakes to loosen slightly; carefully invert onto serving plates. Lift ramekins off of cakes. Spoon caramel sauce over each cake. Sprinkle lightly with sea salt. Serve immediately.
Ingredients
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