Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup dark chocolate chips
- 1/2 cup unsalted butter
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- Coloring gels (various colors)
- Pinch of salt
- Caramel sauce for filling
Instructions
- Sift the dry ingredients together for a fluffy cake texture.
- In a double boiler, melt dark chocolate chips and unsalted butter until glossy and smooth.
- Once cooled, mix in eggs, sugar, and vanilla; add coloring gels for vibrant color centers.
- Fill greased ramekins with batter, add caramel, top with more batter, and bake at 350°F (175°C) for 12-14 minutes.
- Allow to cool slightly, invert onto a plate to reveal the flowing caramel.
Notes
- Store in an airtight container in the refrigerator for up to three days.
- The batter can be made ahead of time and refrigerated.
- Use any oven-safe small dish or muffin tin if ramekins are unavailable.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 320 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
