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CARAMEL SURPRISE CAKE
Recipe By : DESSERT SHOW #DS3064
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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16 caramel candy squares
1 jar caramel sauce
Cake:
8 ounces semisweet chocolate
1 stick unsalted butter
3 eggs
3 egg yolks
1/3 cup sugar
2 teaspoons pure vanilla extract
3/4 cup flour Chocolate sauce:
8 ounces chocolate chips
1 cup cream
1/2 cup 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.
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