Molten Chocolate-Caramel Cake

Name: Molten Chocolate-Caramel Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 198 grams bittersweet chocolate, finely chopped; 57 grams 1/4 cup butter; 4 larges eggs, separated; 3 Tbsps all-purpose flour; 473 milliliters granulated sugar; 8 servings Powdered sugar; 237 milliliters whipping cream

Molten Chocolate-Caramel Cake might be a good recipe to expand your dessert recipe box. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 563 calories, 5g of protein, and 28g of fat each. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes about 45 minutes. A mixture of powdered sugar, butter, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

In a bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate until melted and smooth.

Ingredients you will need

Chocolate

Water

Equipment you will use

Bowl

Frying Pan

Remove pan from heat but leave bowl over water to keep chocolate warm.

Ingredients you will need

Chocolate

Water

Equipment you will use

Bowl

Frying Pan

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.

Ingredients you will need

Sugar

Caramel Color

Water

Equipment you will use

Frying Pan

Remove from heat and immediately add cream and butter; whisk until smooth.

Ingredients you will need

Butter

Cream

Equipment you will use

Whisk

Remove 1 cup caramel sauce and reserve.

Ingredients you will need

Caramel Sauce

Remove chocolate from over water and whisk in egg yolks, then whisk mixture into caramel in pan.

Ingredients you will need

Chocolate

Egg Yolk

Caramel

Water

Equipment you will use

Whisk

Frying Pan

Whisk in flour.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

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.

Ingredients you will need

Egg Whites

Chocolate

Sugar

Equipment you will use

Cake Form

Blender

Bowl

Bake in a 325 regular or convection oven until a wooden skewer inserted 2 inches from the side of the pan comes out clean but center of cake is still wet, 20 to 25 minutes.

Equipment you will use

Oven

Skewers

Frying Pan

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.

Ingredients you will need

Powdered Sugar