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Add a photoWhy not substitute cajeta, that luscious Mexican goat's milk caramel, for regular caramel in this delicious twist on a classic recipe from Food and Wine Magazine?
Ingredientes
- 1 stick unsalted butter, plus melted butter for brushing pan
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup plus 1 tablespoon all-purpose flour
- 6 ounces dark chocolate, (70 percent cacao), chopped
- 1/2 cup granulated sugar
- 3 large eggs, at room temperature
- Pinch of salt
- 4 heaping teaspoons of cold, store-bought caramel sauce or cajeta
- Flaky Maldon sea salt for sprinkling
- Confectioners' sugar for sprinkling (optional)
Direcciones
- Preheat the oven to 425 degrees.
- Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
- In a medium saucepan, melt the 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
- In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
- Spoon two-thirds of the batter into the prepared ramekins, then spoon 1 heaping teaspoon of the caramel into each ramekin. Sprinkle with sea salt and cover with the remaining chocolate batter.
- Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes. Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners; sugar, if desired, and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 4 servings | |
| Calories 647 | |
| Calories from Fat 358 | 55% |
| Total Fat 40.31g | 50% |
| Saturated Fat 23.76g | 95% |
| Trans Fat 0.05g | |
| Cholesterol 220mg | 73% |
| Sodium 104mg | 4% |
| Potassium 315mg | 9% |
| Total Carbs 63.72g | 17% |
| Dietary Fiber 3.7g | 12% |
| Sugars 44.94g | 30% |
| Protein 8.92g | 14% |
