How To make Caramel Surprise Cake
16 Caramel candy squares
1 Jars Caramel sauce
Cake: 8 oz Semisweet chocolate
1 Unsalted butter
3 Eggs
3 Egg yolks
1/3 c Sugar
2 ts Pure vanilla extract
3/4 c Flour
Chocolate sauce: 8 oz Chocolate chips
1 c Cream
1/2 c Sugar
Freeze caramel candies until ready to use. Preheat oven to 425. Generously butter and flour eight 1 cup ramekins and set on cookie sheet. Chop chocolate in small pieces. Melt chocolate with butter in double boiler over simmering water. Remove from heat and stir until melted and smooth. Cool. Beat eggs, egg yolks, and sugar together on high about 6 minutes. Mixture will turn pale yellow and thicken. Fold in cooled chocolate mixture and vanilla. Sift flour over chocolate and fold in. Pour batter into ramekins. Bake about 7-8 minutes. Remove from oven and insert 2 frozen caramel candies into center of half-baked cakes. Return to oven and bake another 7-8 minutes. Cool, in ramekins, on wire rack about 10 minutes.
Chop chocolate into pieces. Heat half the cream in saucepan with sugar until it boils. Remove from heat and add chocolate and stir until it melts and is smooth. Add remaining cream and stir until smooth. Warm the jar of caramel sauce. Pour caramel sauce on each dessert plate, making a pool in the bottom of each. Drizzle chocolate sauce in zigzag patterns over caramel sauce and feather with a toothpick if desired. Loosen cakes with sharp knife and invert onto sauces. Top with more chocolate sauce and serve. THE DESSERT SHOW SHOW #DS3060 -----
How To make Caramel Surprise Cake's Videos
Caramel Custard Cake That Melts In Your Mouth
How to make Caramel Custard Cake, so rich and creamy that melts in your mouth.
Here's what you'll need:
CARAMEL:
1/2 cup sugar (100g)
3 tbsps water + 2 tbsps
CUSTARD:
2 whole eggs
2 egg yolks
1/2 cup sweetened condensed milk (150g)
1 cup evaporated milk (250ml)
1/2 tsp vanilla extract (3ml)
a pinch of salt
CAKE:
2 egg yolks
3 tbsps oil (45ml)
1/2 tsp vanilla (3ml)
1/4 cup milk (60ml)
1/2 cup all purpose flour (62g)
1/2 tsp baking powder (3g)
1/2 tsp salt (3g)
3 egg whites
1/2 tsp white vinegar (2ml)
1/4 cup sugar (50g)
Food for the soul:
Psalms 103:13 As a father has compassion on his children, so the Lord has compassion on those who fear him;
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INGREDIENTS
===========
Sugar - 1 Cup (200 gm)
(1 Cup = 200 ml)
Water - 2 Tbsp.
Butter - 1 Tbsp.
Salt - 1/8 Tsp.
All-purpose flour - 1 Cup
(1 Cup = 200 ml)
Baking powder - 1 Tsp.
Baking Soda - 1/4 Tsp.
Salt - 1/8 Tsp.
Sugar - 10 Tbsp.
Egg - 3 Nos.
Vanilla essence - 1 Tsp.
Sunflower oil - 1/2 Cup (100 ml)
Lukewarm Milk - 2 Tbsp.
Vinegar - 1/2 Tsp.
Fresh cream - 1/4 Cup
Milk - 1 Cup
Sugar - 6 Tbsp.
Water - 1 Tbsp
Butter - 1 Tsp.
salt - 1 pinch
Whipping cream - 2 Cup
Sugar - 1/2 Cup
Water - 2 Tbsp.
Southern Caramel Cake Recipe
From barbecue to savory sides, Southern cooking is the epitome of comfort food. This Southern yellow cake recipe with homemade caramel frosting is no exception.
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Decadent Chocolate Mousse Cake with Salted Caramel Drip | How To Cook That Ann Reardon
Decadent Chocolate mousse Cake Recipe with layers of chocolate cake, chocolate mousse, salted caramel, chocolate cookie crumb and italian meringue.
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