16 Caramel candy squares
1 Jar caramel sauce
Cake:
8 oz Semisweet chocolate
1 Stick unsalted butter
3 Eggs
3 Egg yolks
1/3 c Sugar
2 ts Pure vanilla extract
3/4 c Flour Chocolate sauce:
8 oz Chocolate chips
1 c Cream
1/2 c Sugar
Freeze caramel candies until ready to use. Preheat oven to 425.
Generously butter and flour eight 1 cup ramekins and set on cookie
sheet. Chop chocolate in small pieces. Melt chocolate with butter in
double boiler over simmering water. Remove from heat and stir until
melted and smooth. Cool. Beat eggs, egg yolks, and sugar together on
high about 6 minutes. Mixture will turn pale yellow and thicken. Fold
in cooled chocolate mixture and vanilla. Sift flour over chocolate
and fold in. Pour batter into ramekins. Bake about 7-8 minutes.
Remove from oven and insert 2 frozen caramel candies into center of
half-baked cakes. Return to oven and bake another 7-8 minutes. Cool,
in ramekins, on wire rack about 10 minutes. Chop chocolate into
pieces. Heat half the cream in saucepan with sugar until it boils.
Remove from heat and add chocolate and stir until it melts and is
smooth. Add remaining cream and stir until smooth. Warm the jar of
caramel sauce. Pour caramel sauce on each dessert plate, making a
pool in the bottom of each. Drizzle chocolate sauce in zigzag
patterns over caramel sauce and feather with a toothpick if desired.
Loosen cakes with sharp knife and invert onto sauces. Top with more
chocolate sauce and serve.
Yields
4 Servings