Ingredients
Scale
- 1 cup dark chocolate, chopped
- ½ cup unsalted butter
- 3 large eggs
- 1 cup granulated sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- Colorful caramel sauce (for filling)
- Powdered sugar (for dusting)
Instructions
- Melt the dark chocolate and unsalted butter together in a heatproof bowl over simmering water, stirring continuously until smooth.
- In a large mixing bowl, combine the melted chocolate with granulated sugar and eggs, whisking until well-combined.
- Gently fold in the all-purpose flour and salt into the chocolate mixture without over-mixing.
- Lightly grease the ramekins and pour a small amount of batter in each. Add a spoonful of colorful caramel sauce in the center, then top with more batter. Bake until the edges are set but the center remains gooey.
Notes
- Store the cake in an airtight container in the refrigerator for up to 3 days or freeze for a month.
- Serve warm with a dusting of powdered sugar, vanilla ice cream, or whipped cream.
- You can prepare the batter in advance and refrigerate for up to 24 hours before baking.
- If using different flavors of caramel, feel free to experiment!
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg
