Sure, we love some good chocolate cake, but there’s none that make us weak in the knees quite like Heartthrob Cakes do! We can’t get enough of the alluring sweetness these little chocolate cakes bring. Whew, and the magnetism of the melty, molten, caramel middle is quite mesmerizing. It’s safe to say Heartthrob Cakes are our dream dessert and we’ll have a big crush on them forever and ever!
Ingredients
For the salted caramel sauce:
- 1/3 cup granulated sugar
- 1 tablespoon agave syrup or corn syrup
- 1/4 cup water
- 1/3 cup heavy cream
- 1/2 teaspoon flaky sea salt
- 1 teaspoon vanilla extract
For the cakes:
- 1/4 cup unsalted butter, room temperature, plus 2 tablespoons butter, melted, for greasing the ramekins
- 2 tablespoons cocoa powder
- 3 1/2 ounces 70% cocoa bittersweet chocolate, chopped
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 eggs
- 1/3 cups granulated sugar
- vanilla ice cream, to taste, for serving
Directions
Step 1 –In a deep saucepan, add 1/3 cup of the granulated sugar, the agave syrup, and the water and heat, while stirring, until the sugar dissolves.
Step 2 –Cook the sugar mixture over medium-high heat, swirling the pan often, until it becomes golden. Do not use a spoon to stir as doing so can cause crystallization.
Step 3 –Transfer the sugar mixture from the heat and immediately add the heavy cream. Stand back, as it will bubble up.
Step 4 –Stir the caramel mixture until the heavy cream is completely combined.
Step 5 –Add the flaky sea salt and the vanilla to the caramel and mix to combine.
Step 6 –Set the caramel aside to cool.
Step 7 –Use 2 tablespoons of the melted, salted butter to coat six 4-ounce ramekins, then dust each of them with the cocoa powder. Shake out the excess.
Step 8 –In a small saucepan over low heat, add the chocolate and the remaining butter and cook, while stirring, until it has melted.
Step 9 –Transfer the saucepan from the heat and stir the flour and the salt into the melted chocolate until it is smooth.
Step 10 –In a large bowl, add the eggs and beat with an electric hand mixer, while gradually adding the remaining granulated sugar, until it is pale.
Step 11 –Pour the chocolate mixture into the egg mixture and use a rubber spatula to gently fold it together.
Step 12 –Evenly divide the cake batter between the prepared ramekins and chill them in the refrigerator, for at least 30 minutes and up to 5 hours.
Step 13 –Preheat the oven to 350 degrees F.
Step 14 –Spoon a heaping teaspoon of the cooled caramel into the center of each of the ramekins, slightly pushing it down into the cake batter.
Step 15 –Place the ramekins on a baking tray and bake the cakes until their centers are molten and they are set around the edges, about 12-20 minutes.
Step 16 –Transfer the baking tray to a wire rack and use a knife to loosen the edges of the cakes. Turn them out onto plates.
Step 17 –Serve the cakes immediately, topped with the ice cream.
