Central Market Chocolate Cakes with Melted Caramel Centers
1-1/4 cups butter
4 ounces Valrhona semisweet chocolate
1/2 cup sugar
3/4 cup flour
2 tablespoons baking cocoa
1 teaspoon baking powder
1 egg yolk
6 Central Market vanilla caramels, cut into halves
Robert Rothchild Old Fashioned Hot Fudge Sauce
Robert Rothchild Old Fashioned Caramel Sauce
Heat the butter in a saucepan until melted and bubbly. Remove from the heat.
Add the chocolate and sugar. Let stand for 5 minutes. Pour into a mixing bowl. Beat until smooth.
Combine the flour, baking cocoa and baking powder in a bowl and mix well. Add to the chocolate mixture gradually, beating well after each addition.
Beat in the eggs one at a time. Beat in egg yolk. Beat at high speed for 10 minutes.
Preheat the oven to 350 degrees. Fill ramekins coated with nonstick cooking spray halfway with the batter. Place 2 caramel halves in the center of each and spoon the batter over to cover. Place ramekins on a baking sheet.
Bake for 16 to 18 minutes or until set on the outer edge but liquid in the center. Loosen the sides with a knife. Drizzle the serving plates with the sauces.
Invert the cakes onto the serving plates.
Yield 6 servings
Courtesy of: Central Market