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Rating: 4.3/5 (19 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 1557
% Daily Value**
Total Fat 63g
Saturated Fat 35g
Unsaturated Fat 4g
Cholesterol 456mg
Sodium 780mg
Total Carbohydrate 250g
Dietary Fiber 9g
Sugars 105g
Protein 25g
Vitamin A  24%Vitamin C  2%
Calcium  25%Iron  31%
Potassium  23%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caramel Surprise Cake

Recipe Tags: Cake Recipes

Date Added: June 11, 2009


16 Caramels candy squares
1 Caramel Jar sauce
8 oz Semisweet Chocolate
1 Unsalted Butter
3 Eggs
3 Eggs yolks
1/3 cup Sugar
2 teaspoons Extract Of Vanilla
3/4 cup Flour
8 oz Chocolate Chips
1 cup Cream
1/2 cup Sugar
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1. Freeze caramel candies until ready to use.

2. Preheat oven to 425. Generously butter and flour eight 1 cup ramekins and set on cookie sheet.

3. Chop chocolate in small pieces. Melt chocolate with butter in double boiler over simmering water.

4. Remove from heat and stir until melted and smooth.

5. Cool. Beat eggs, egg yolks, and sugar together on high about 6 minutes.

6. Mixture will turn pale yellow and thicken. Fold in cooled chocolate mixture and vanilla.

7. Sift flour over chocolate and fold in. Pour batter into ramekins.

8. Bake about 7-8 minutes. Remove from oven and insert 2 frozen caramel candies into center of half-baked cakes.

9. Return to oven and bake another 7-8 minutes. Cool, in ramekins, on wire rack about 10 minutes.

10. Chop chocolate into pieces. Heat half the cream in saucepan with sugar until it boils.

11. Remove from heat and add chocolate and stir until it melts and is smooth.

12. Add remaining cream and stir until smooth. Warm the jar of caramel sauce.

13. Pour caramel sauce on each dessert plate, making a pool in the bottom of each.

14. Drizzle chocolate sauce in zigzag patterns over caramel sauce and feather with a toothpick if desired.

15. Loosen cakes with sharp knife and invert onto sauces.

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Dietary Notes:
This recipe is high in Vitamin A with 24% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Natural Sweeteners allergies.
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