Email to Amy D.      

Recipe Categories: adraxlir's HOME PAGEABMBread APPETIZERS BarCookies BBQ BEANS BEVERAGES BREAD BREADS-QUICK BREADS-SWEET BREAKFAST CAJUN CAKESandPIES CANDY CASSEROLES CHEESE CONDIMENTS COOKIES CREPES CROCKPOT DESSERTS DIPS__SPREADS EGGS ETHNIC FISHandSEAFOOD FONDUE FROSTINGS FRUIT GERMANFOODS GiftsfromtheKitchen Gravy GRILLING_OUT HALLOWEEN HOLIDAY HOLIDAYCANDY HolidayCookies HolidayDishes HOMEMADE ICE_CREAM ITALIAN_FOODS JAMSandJELLIES LIQUEURS LOWFAT MakeYourOwnMixes MARINADES MARTINI_RECIPES MEATS MexicanFood MUFFINS PASTA PASTRIES PICKLES_and_RELISHES PIZZA PORK POTATOES POULTRY QUICHES RICE SALADandDRESSING SALSA SANDWICHES SAUCES SIDE_DISHES SMOOTHIES SNACKS SOUFFLES SOUPSandSTEWS TO_THINK_ABOUT VEGETABLES WRAPSANDWICHES

Molten Chocolate Caramel Cake




Source of Recipe


Internet


Recipe Introduction


PREP AND COOK TIME: About 1 hour

NOTES: To have a molten center, this cake should be served immediately, while it's warm. It still has a delicious fudgy texture, though, if made (up to 1 day) ahead; cool cake completely, wrap loosely in plastic wrap, and store at room temperature. Reheat in a 300 oven for 10 minutes just before serving.

MAKES: 6 to 8 servings



List of Ingredients





7 ounces bittersweet chocolate, finely chopped
2 cups plus 2 tablespoons granulated sugar
1 cup whipping cream
1/4 cup (1/8 lb.) butter
4 large eggs, separated
3 tablespoons all-purpose flour
Powdered sugar

Recipe



1. In a bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate until melted and smooth. Remove pan from heat but leave bowl over water to keep chocolate warm.

2. In a 3- to 4-quart pan over medium heat, stir 2 cups granulated sugar in 1 cup water until sugar is dissolved. Increase heat to high and boil without stirring until mixture is a deep caramel color, 15 to 20 minutes. When sugar begins to brown around the edges of the pan, swirl pan gently to ensure the mixture caramelizes evenly. Remove from heat and immediately add cream and butter; whisk until smooth. Remove 1 cup caramel sauce and reserve.

3. Remove chocolate from over water land whisk in egg yolks, and whisk mixture into caramel in pan. Whisk in flour.

4. In a bowl, with a mixer on high speed, beat egg whites with remaining 2 tablespoons sugar just until soft peaks form. Fold a third of the egg whites into chocolate mixture, then gently fold in remaining whites until no streaks remain. Scrape mixture into a buttered and floured 8-inch cake pan

5. Bake in a 325º regular or convection oven until a wooden skewer inserted inches from the side of the pan come out clean but center of cake is still wet 20 to 25 minutes.

6. Cool cake in pan on a rack for 5 minutes, then run a knife between cake and pan rim. Invert cake onto a plate then place another plate on top and invert to turn cake upright. Dust with powdered sugar and serve warm (see notes) with reserved caramel sauce.