16 Caramel candy squares
1 Jars Caramel sauce
Cake:
8 oz Semisweet chocolate
1 Unsalted butter
3 Eggs
3 Egg yolks
1/3 c Sugar
2 ts Pure vanilla extract
3/4 c Flour
Chocolate sauce:
8 oz Chocolate chips
1 c Cream
1/2 c Sugar
Freeze caramel candies until ready to use. Preheat oven
to 425. Generously butter and flour eight 1 cup ramekins
and set on cookie sheet.
Chop chocolate in small pieces. Melt chocolate with
butter in double boiler over simmering water. Remove from
heat and stir until melted and smooth. Cool. Beat eggs, egg
yolks, and sugar together on high about 6 minutes. Mixture
will turn pale yellow and thicken. Fold in cooled chocolate
mixture and vanilla. Sift flour over chocolate and fold in.
Pour batter into ramekins. Bake about 7-8 minutes.
Remove from oven and insert 2 frozen caramel candies
into center of half-baked cakes. Return to oven and bake
another 7-8 minutes. Cool, in ramekins, on wire rack about
10 minutes.
Chop chocolate into pieces. Heat half the cream in
saucepan with sugar until it boils. Remove from heat and
add chocolate and stir until it melts and is smooth. Add
remaining cream and stir until smooth. Warm the jar of
caramel sauce. Pour caramel sauce on each dessert plate,
making a pool in the bottom of each. Drizzle chocolate
sauce in zigzag patterns over caramel sauce and feather
with a toothpick if desired. Loosen cakes with sharp knife
and invert onto sauces. Top with more chocolate sauce and
serve.
THE DESSERT SHOW SHOW #DS3060
