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.