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Mini Molten Chocolate-Caramel Cakes

Mini Molten Chocolate-Caramel Cakes
Serves: 8 cakes


1/2 cup unsalted butter or unsalted margarine
6 ounces semisweet chocolate chips, or bars cut into bite-size chunks
3 large eggs
1/4 cup sugar
Pinch of salt
2 tsp. flour
8 paper muffin cups
1 bag chewy caramel candies (I recommend Kraft)
1 6 oz. container raspberries
cup powdered sugar


Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water, or in the microwave for about 1:30. Remove from heat. Whisk eggs, sugar and salt in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Mix in flour until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.) Put cup powdered sugar into a small bowl and set aside.

Adjust oven rack to middle position. Heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with muffin papers. Fill each cup halfway with chocolate mixture, add caramel candy, and fill remaining with chocolate, leaving about 1/2 inch depth at the top.

Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin, pull papers away from cakes and transfer cakes to dessert plates.

Sift powdered sugar lightly over each plate. Top each cake with a few berries and serve immediately (I recommend a side of vanilla ice cream!).

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