Wednesday, October 15, 2014

Cooking With Casey Crocker

Maybe I'll admit that this recipe didn't turn out exactly as expected... and maybe I won't! But as long as it tasted delicious, it doesn't matter, right? That's pretty much my philosophy. These cakes didn't look like they "should have" at the end, but we sure enjoyed eating them!

Salted Caramel Molten Chocolate Cakes

Ingredients For the Salted Caramel:
- 1/3 cup granulated sugar
- 1 tbsp. agave syrup, honey or corn syrup
- 1/4 cup water
- 1/3 cup heavy cream
- 1/2 tsp. flaky salt
- 1 tsp. vanilla extract
(Alternatively, you can skip making the caramel: take 6 store-bought salted caramels and poke one into the batter in each ramekin after chilling.)

- In a deep saucepan, heat the first three caramel ingredients, stirring just until the sugar dissolves.
- Continue to cook over a medium-high heat, swirling the pan often (don't use the spoon to stir the mixture as this can cause crystallisation in the caramel) until the mixture becomes golden.
- Remove from the heat and immediately add the cream - stand back for a second as the mixture will bubble up.
- Stir in the cream until completely combined, then add the salt and vanilla extract.
- Set the caramel aside to cool.

For the Ramekins:
2 tbsp. softened butter
2 tbsp. cocoa powder

- Butter six, 4-oz ramekins and dust with the cocoa powder, shaking out any excess.

For the Cakes:
- 2/3 cup bittersweet chocolate (70% cocoa solids)
- 1/4 cup unsalted butter
- 3 tbsp. all purpose flour
- 1/4 tsp. salt
- 3 eggs
- 1/3 cup granulated sugar

- In a small saucepan, heat the chocolate and butter together on low, stirring until just melted.
- Remove from the heat and stir in the flour and salt until smooth.
- Crack the eggs into a large bowl and beat using an electric whisk whilst gradually adding the sugar until pale.
- Pour the chocolate mixture into the egg mixture and gently fold together using a rubber spatula.
- Divide the mixture between the ramekins and chill for at least 30 minutes (or up to 5 hours, if making in advance).
- Ten minutes before you're ready to bake the cakes, preheat your oven to 350 F.
- Spoon a heaped teaspoon of the cooled caramel into the center of each ramekin and push it down gently into the cake mixture.
- Place the ramekins onto a small baking tray and bake for 8-10 minutes.
- Loosen the edges of the cakes with a knife and turn out onto individual plates.
- Serve immediately with whipped cream or vanilla ice cream.

 It was incredibly delicious, and not as hard to make as you might think! I dare you to try it. But before you do, check out the rest of our session on Olivia's blog!

(Recipe from A Cup of Jo)

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