Warm Chocolate and Caramel Cakes

By fitmom

Ingredients

• Butter, softened
• 1 jar(s) good-quality caramel sauce
• 1 1/2 cup(s) sifted cake flour
• 1/3 cup(s) Dutch-process cocoa
• 1 teaspoon(s) baking soda
• 1 cup(s) sugar
• 1/2 teaspoon(s) salt
• 1 cup(s) strong brewed coffee, warm
• 1/3 cup(s) light olive oil
• 1 1/2 teaspoon(s) vanilla extract
• 1 tablespoon(s) aged balsamic vinegar

Details

Servings 6

Preparation

Step 1

1. 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.

2. 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.

3. 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.