Close
Ingredients
| pecans (chopped): 1/4 cup |
| dark chocolate chips: 2/3 cup |
| salted butter: 1/4 cup |
| cream cheese: 1 3oz package (softened) |
| light brown sugar (packed): 1/3 cup (firmly packed) |
| eggs: 3 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1/4 cup |
| light whipping cream (fluid): 1/3 cup |
| powdered sugar (unsifted): 2 tsp |
| butterscotch or caramel topping: 1/2 cup |
Chocolate & Caramel Molten Cakes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
13 min -
Servings
4 serving(s)
Tags
- Heat oven to 400°F Grease 4 (6-ounce) custard cups; place onto ungreased baking sheet. Sprinkle pecans into bottom of each cup; set aside.
- Combine chocolate chips and butter in medium microwave-safe bowl. Microwave on HIGH (100% power), stirring twice, until melted and smooth (45 to 60 seconds). Add cream cheese; beat at medium speed until smooth. Set aside.
- Combine brown sugar, eggs and vanilla in large bowl; beat at medium speed until well mixed. Add chocolate mixture; continue beating until well mixed. Reduce speed to low; add flour. Beat until well mixed.
- Divide batter evenly among prepared custard cups. Bake for 13 to 15 minutes or until top is puffy and cracked in appearance but center is soft. Cool 5 minutes. Gently run small knife around outside edges of cakes.
- Meanwhile, place whipping cream and powdered sugar in small bowl. Beat at high speed until stiff peaks form.
- Carefully invert each warm cake onto small serving plate. Drizzle each with 1 tablespoon caramel ice cream topping. Dollop each cake with whipped cream mixture; drizzle with remaining caramel topping. Serve immediately.