Molten Chocolate Cakes

By Addie

“For an out-of-the-ordinary dessert, try these individual chocolate cakes with gooey caramel centers.”

Ingredients

• 1 1/4 cups (2 1/2 sticks) butter
• 3/4 cup semisweet chocolate chips
• 4 medium eggs
• 1/2 cup sugar
• 3/4 cup all-purpose flour
• 12 caramel candies
• 1/4 cup evaporated milk, divided

Preparation

Step 1

Preheat oven to 325°F. Grease 12 muffin cups.


Combine butter and chocolate chips in a double boiler. Cook, stirring continually, until chocolate is melted. Let stand to cool slightly.


Combine eggs and sugar in a large bowl. Beat with an electric mixer set at medium speed until thickened, about 5 minutes. Add flour gradually, beating at low speed. Add chocolate mixture and beat until thick and glossy, about 3 minutes.


Fill the prepared muffin cups two-thirds full. Bake the cakes for 5 minutes.


Meanwhile, combine caramels and 2 tablespoons evaporated milk in a double boiler. Cook, stirring continually, until caramels are melted. Spoon 2 teaspoonfuls of caramel mixture into each muffin cup. Bake for 8 minutes longer. Invert cakes onto individual serving plates.


Stir remaining evaporated milk into remaining caramel mixture. Serve with warm cakes.
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REVIEWS:

Grandma's Secret Tip:

To melt the chocolate chips and butter in a microwave oven, use the DEFROST setting and microwave, stirring mixture occasionally, for about 4 minutes.