I have a huge weak spot for chocolate. It’s my only vice but an addicting one at that. In order to scratch the itch, a square of dark chocolate is consumed post dinner. Sometimes though, a measly square won’t do. So I search the cupboards for ingredients to make a rich and sinful dessert.
Candy bars are thrown on the counter along with unsalted butter, dark chocolate and granulated sugar. To prevent my thighs from expanding, this recipe is portion controlled.
Nonetheless, you could usually double it and make this fallen chocolate caramel cake for two or four. The oozy caramel middle is a sin I’m willing to indulge in. If you don’t like caramel, switch it out for something else like raspberry compote, a piece of Snickers candy bar, whatever your little heart desires. You can’t go wrong. Heart shaped sprinkles is optional yet strongly encouraged. Enjoy!
Coca powder and butter for ramekin
2 tablespoons unsalted butter
2 ounces dark chocolate, chopped
1/2 teaspoon vanilla extract
1 large egg
2 tablespoons granulated sugar
A pinch of salt
1 tablespoon all purpose flour
1 Milk Chocolate and Caramel Square
Confectioners sugar for dusting (optional)
Preheat oven to 400 degrees F. Butter and dust an 8-inch ramekin with coca powder, set aside.
In a microwave safe bowl, combine butter and chocolate. Microwave on high, for 1 minute in 30 second intervals until melted. Stir in vanilla.
Fitted with a whisk attachment, whip the egg in the bowl of a stand mixer until foamy, about 1 minute. Gradually add sugar and salt, continue to whip the egg until is very thick and pale yellow.
Fold the egg mixture into the chocolate mixture, than sift the flour over top. Incorporate together until no streaks remain.
Pour half of batter into ramekin. Place the square of caramel on top. Cover with remaining batter and bake cake for about 10 minutes. Serve immediately.