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Receta Molten Chocolate Cake with Goat's Milk Caramel Filling

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Why 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?

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $1.41 view details
  • 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

  1. Preheat the oven to 425 degrees.
  2. 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.
  3. In a medium saucepan, melt the 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
  4. 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.
  5. 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.
  6. 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%
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