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Wednesday 31 May 2017

Warm Chocolate and Caramel Cakes

Warm Chocolate and Caramel Cakes

5
butter softened
2 cups caramel sauce or dulce de leche
1 1/2 cups sifted cake flour
1/3 cup Dutch-process cocoa
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
1 cup strong brewed black tea, warm
1/3 cup olive oil
1 1/2 teaspoons vanilla extract
1 tablespoon aged balsamic vinegar
caramel sauce garnish
whipped cream garnish
1. Generously coat six 6-ounce ramekins with softened butter.
2. Chill in the freezer for about 10 minutes, and brush with a second coat of butter.
3. Pour 3 tablespoons caramel sauce into the bottom of each ramekin and transfer to the freezer for 1 hour.
4. Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside.
5. Stir the tea, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
6. Fill each ramekin with 1/3 cup of batter.
7. Bake at 400F until the cake is set and a toothpick inserted in the center comes out clean, and the caramel has bubbled up against the sides, about 20 minutes.
8. Garnish with extra caramel sauce and whipped cream, optional.

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