Friday, September 14, 2012

Gooey Chocolate and Caramel Cakes

These are delicious right out of the oven!

1 tbsp butter, softened

1 jar caramel sauce
1 1/2 cups cake flour
1/3 cup cocoa powder
1 tsp baking soda
1 cup sugar
1/2 tsp salt
1 cup strong brewed coffee, warm
1/3 cup light olive oil
1 1/2 tsp vanilla extract
1 tbsp aged balsamic vinegar

Coat six 6-ounce ramekins with butter.  Pour 3 tablespoons caramel sauce into the bottom of each ramekin and transfer to the freezer for 1 hour.

Whisk the 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.

Fill each ramekin with 1/3 cup of batter.  Bake at 400 degrees until the cake is set and a toothpick inserted in the center comes out clean, about 20 minutes.  Serve warm with additional caramel sauce if desired.


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