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Ingredients
- 2/3 cup plus 2 tablespoons sugar, divided
- 3/4 cup (1 1/2 sticks) butter
- 1/2 cup unsweetened cocoa powder
- 1/4 cup whipping cream
- 1 1/2 teaspoons vanilla extract
- 1/4 cup all purpose flour
- 2 large eggs
- 2 egg yolks
- 18 vanilla caramels
- 1 jar (12 ounces) caramel ice cream topping
Details
Preparation time 25mins
Cooking time 40mins
Preparation
Step 1
Preheat oven to 400. Grease six 6 ounce remekins or soufflé dishes. Sprinkle the inside of each dish with 1 teaspoon sugar. Shake the dishes to coat. Place the dishes in an ungreased 13 x 9 inch baking pan.
Melt the butter in a medium saucepan. Remove from heat. Whisk in the cocoa, 1/3 cup sugar, the cream and vanilla. Whisk in the flour until just combined. Set aside.
Place the eggs, egg yolks and the remaining sugar in a large bowl. Beat with an electric mixer set on high speed until slightly thickened and lemon colored, about 5 minutes. Reduce speed to medium. Beat in the butter mixture. Pour about 1/4 cup batter into each prepared dish. Gently place 3 caramels in the center of each. Top with the remaining batter.
Bake until the top of each cake looks dry around the edge, 13-15 minutes. Let stand for 3 minutes. Loosen the side of each dish, immediately invert onto serving plates. Top with the caramel topping and serve warm.
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