Email to Stella      

Caramel: Caramel Fudge Fantasy a.k.a. Heart Attack On A Plate

Source of Recipe

Tony Claxton


Recipe Introduction

"When I make this I use a pie pan and cook the batter in one step, unmold it onto a plate and then pour the caramel on top spreading it to the edges. I then make a ganache using a 2 to 1 ratio of chocolate to cream and pour that over the top and let it dribble down the sides for a frosting. This cake is very, very rich even without the frosting, but if you like things like that then try it with the frosting."

List of Ingredients

1 C Butter
6 oz Unsweetened Chocolate
4 Eggs
2 C Sugar
2 t Vanilla
1/2 t Salt
1 C Flour
1 pkg Kraft Caramels
1/4 C Heavy Cream
optional
1/2 C Cream
8 oz Semisweet Chocolate


Recipe

Preheat oven to 325°
Grease and flour a 10 inch springform pan.
Melt butter in small saucepan and remove from heat.
Add chocolate and let sit for 5 minutes to melt.
Meanwhile, place eggs in mixing bowl and beat until frothy.
Add sugar, beating until lightened in color and thickened
(about 4 minutes with electric mixer at medium speed).
Add vanilla and salt.
Stir butter and chocolate together until well combined.
Add to egg mixture and mix well.
Add flour, combining until just mixed. Do not over mix.
Pour 1/2 of the mixture into pan. Bake until set, about 20-25 minutes.
Meanwhile, melt caramels with cream, stirring until smooth.
Pour caramel over baked layer of batter.
Pour remaining batter over caramel and bake for 30 minutes more, or until set.
Cool completely and serve in small wedges.
optional
Bring cream to a boil and remove from heat.
Add chocolate and let sit for 5 minutes to melt.
Stir until smooth and pour over cake.