Zutaten für Little Warm Chocolate Caramel Cakes
- Butter for greasing ramekins
- ¾ cup caramel sauce
- ¼ cup chocolate syrup
- 1 ½ cups cake flour
- Unsweetened Cocoa Powder
- 1 ½ teaspoons baking soda
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- Brewed Coffee
- Light Olive Oil
- Pure Vanilla Extract
- Balsamic Vinegar
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Zubereitung von Little Warm Chocolate Caramel Cakes
- Preheat oven to 400°F (200°C).
- Generously butter six 6-ounce ramekins. Chill in the freezer for 10 minutes. Remove and brush with a second coat of butter. Return to the freezer for 60 minutes.
- Pour 3 tablespoons of caramel sauce into the bottom of each ramekin.
- Top with 1 tablespoon of chocolate syrup.
- In a large bowl, whisk together 1 ½ cups cake flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 ½ cups granulated sugar, and ½ teaspoon salt.
- In a separate bowl, whisk together ½ cup strong brewed coffee, ½ cup vegetable oil, 2 teaspoons vanilla extract, and 1 tablespoon white vinegar.
- Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
- Fill each prepared ramekin about ⅓ full with batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the caramel is bubbling up the sides.
- Let cool slightly before carefully inverting onto plates. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
126g
Fat
14g
Carbs
34g
