Warm Chocolate And Caramel Cakes Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
• Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
• Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
• In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
• Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.

Steps:

• For the whiskey caramel sauce: Combine the sugar and 1/4 cup water in a medium saucepan over medium-high heat, swirling the pan but not stirring, until the mixture is dark amber, 7 to 10 minutes. Turn off the heat and whisk in the heavy cream, vanilla and salt until smooth. Whisk in the whiskey. Transfer to a bowl and cool completely (the caramel will thicken as it cools).
• For the chocolate stout cakes: Position a rack in the center of the oven and preheat to 350 degrees F.
• Melt the butter in a medium saucepan over medium heat until it just begins to bubble, about 5 minutes. Add the cocoa powder and whisk until dissolved and the mixture is smooth, about 30 seconds. Remove from the heat and whisk in the stout beer. Set aside to cool slightly, about 5 minutes.
• Meanwhile, spray a 12-cup muffin tin generously with nonstick canola oil spray and wipe out any oil that pools at the bottom of the cups. Dust the muffin cups with cocoa powder and tap out the excess.
• Whisk the flour, brown sugar, baking soda and salt in a medium bowl.
• Whisk the egg, Greek yogurt and vanilla extract in large bowl.
• Whisk half of the stout beer mixture into the egg mixture and blend until combined. Whisk in the remaining half of the stout beer mixture and blend until smooth. Add the flour mixture and blend until just combined.
• Divide the batter evenly into the prepared muffin tin. Bake the cakes, rotating the muffin tin halfway through, until a tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the muffin tin to a wire rack and let the cakes cool in the muffin tin for 10 minutes.
• Loosen the edges of each cake with an offset spatula, then carefully remove the cakes from the muffin tin. Serve the warm cakes upside-down on individual plates drizzled with the Whiskey Caramel Sauce and sprinkled with the toffee bits.

Steps:

• Coat four 4-oz. ramekins with cooking spray. Sprinkle sides and bottom of each ramekin with 1/2 teaspoon sugar; set aside. , In a small saucepan, combine the cocoa and remaining sugar; stir in milk until smooth. Cook and stir until sugar is dissolved and mixture comes to a boil. Remove from the heat; stir in butter and oil until butter is melted. Cool for 10 minutes. , Stir in egg white and vanilla until blended. Add flour and salt; stir just until combined. Place 2 tablespoons cocoa mixture in each prepared ramekin. Layer each with 2 teaspoons chocolate chips and remaining cocoa mixture. Bake at 350° for 17-22 minutes or just until centers are set (centers may appear moist). Cool on a wire rack for 10 minutes. , Carefully run a knife around edges of ramekins. Invert cakes onto dessert plates. Top with ice cream; sprinkle with remaining chocolate chips. Serve immediately.

Steps:

• Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.)
• In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.
• Bake until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.

Steps:

• Preheat oven to 400*F.
• Generously coat six 6-ounce ramekins with softened butter. Chill in the freezer for about 10 minutes, and brush with a second coat of butter. Pour 3 tablespoons caramel sauce into the bottom of each ramekin. Now put 1 tbls. of the chocolate syrup on top of the caramel sauce and transfer to the freezer for 1 hour.
• Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
• Fill each ramekin with 1/3 cup of batter.
• Bake at 400 degrees F until the cake is set and a toothpick inserted in the center comes out clean, and the caramel has bubbled up the sides, about 20 minutes. Enjoy!

Steps:

• Generously coat six 6-ounce ramekins with softened butter. Chill in the freezer for about 10 minutes, and brush with a second coat of butter. Pour 3 tablespoons caramel sauce into the bottom of each ramekin and transfer to the freezer for 1 hour.
• Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
• Fill each ramekin with 1/3 cup of batter. Bake at 400 degrees F until the cake is set and a toothpick inserted in the center comes out clean, and the caramel has bubbled up the sides, about 20 minutes.

Steps:

• Prepare a medium heat fire (350°F) in a wood-fired oven or cooker. Butter eight 4-ounce ramekins and dust with sugar, knocking out the excess sugar.
• In the wood-fired oven or cooker, toast the chiles in a dry skillet, turning as they toast, for about 2 minutes. Discard the stems, seeds, and ribs, then soak the chiles in hot water to cover until softened, about 30 minutes. Drain, reserving the soaking liquid.
• Puree the drained chiles in a food processor or blender, adding enough soaking liquid to form a paste. Force the paste through a fine-mesh sieve into a bowl and discard the solids. Set aside 1 1/2 tablespoons of the chile paste and freeze the remainder for another use.
• Bring the prune juice and sugar to a boil in a medium saucepan, stirring until the sugar is dissolved. Pour the hot sugar syrup over the chocolate in a large bowl, stirring until the chocolate is melted. You may need to place it over a simmering water bath to melt completely. Add the butter and stir until melted. Whisk in the eggs, one at a time, then stir in the 1 1/2 tablespoons chile paste, the flour, cinnamon, and salt.
• Place the ramekins in a baking pan; divide the batter among the sugar-lined ramekins and place in the oven or cooker. Fill the pan with 1/2 inch hot water and bake, uncovered, until the cakes are firm and crusted, 30 to 35 minutes. Check after 20 minutes for doneness, as each oven is different. The cakes need to be moist, not dry.
• If using a Big Green Egg, put the plate setter in place with the grate on top, creating an oven. Place the sheet pan on the grate, fill with hot water, and close the lid.
• Transfer the ramekins to a wire rack and let cool for 5 minutes. Unmold the warm cakes directly onto serving plates, crusty top side up. Drizzle with the caramel sauce and serve.
• Cinnamon-Caramel Sauce
• Combine the sugar and water in a heavy saucepan. Cook over medium-low heat until the sugar dissolves. Increase the heat to medium-high; boil without stirring until the syrup becomes a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the pan. Remove from the heat. Stir in the ground cinnamon until completely combined. Gradually add the cream and stir over low heat until the sauce is smooth. Remove from the heat and let stand until cool and pourable, about 30 minutes.
• Store in a plastic squeeze bottle and use immediately or refrigerate for up to 1 month.