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Molten Caramel Cakes


Caramel Topping surprise desserts!

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Molten Caramel Cakes 0 Picture


  • 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


Preparation time 25mins
Cooking time 40mins


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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