Chocolate Caramel Molten Cakes

Photo by Renna P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake:*

  • 1/4

    cup coarsely chopped pecans

  • 2/3

    cup dark chocolate baking chips

  • 1/4

    cup butter

  • 1

    (3oz) package cream cheese, softened

  • 1/3

    cup firmly packed brown sugar

  • 3

    eggs

  • 1

    teaspoon vanilla

  • 1/4

    cup all-purpose flour

  • Topping:*

  • 1/2

    cup caramel ice cream topping

  • Vanilla Ice Cream

Directions

Heat oven to 400°F. Grease 4 (6-ounce) custard cups; place onto ungreased baking sheet. Sprinkle pecans into bottom of each cup; set aside. Combine chocolate chips and butter in medium microwave-safe bowl. Microwave on HIGH (100% power), stirring twice, until melted and smooth (45 to 60 seconds). Add cream cheese; beat at medium speed until smooth. Set aside. Combine brown sugar, eggs and vanilla in large bowl; beat at medium speed until well mixed. Add chocolate mixture; continue beating until well mixed. Reduce speed to low; add flour. Beat until well mixed. Divide batter evenly among prepared custard cups. Bake for 13 to 15 minutes or until top is puffy and cracked in appearance but center is soft. Cool 5 minutes. Gently run small knife around outside edges of cakes. Carefully invert each warm cake onto small serving plate. Drizzle each with 1 tablespoon caramel ice cream topping. Dollop each cake with ice cream; drizzle with remaining caramel topping. Serve immediately.

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