Molten Caramel Chocolate Cakes Recipe

Name: Molten Caramel Chocolate Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup, plus 2 tbsp powdered sugar sifted; 1 3/4 cup ground hazelnuts; 1/2 cup sifted plain flour; 1 tbsp cocoa powder; ⅓ tbsp butter, melted and cooled; 1 tsp vanilla extract; 1/2 cup white choc chips; 6 large egg-whites; 12 None caramel squares; 7 oz dark chocolate; 1/3 cup heavy cream

Servings: persons

1
Preheat oven to 400u00b0F. Lightly grease a 12-cup deep muffin pan.
2
Make the cake: In a bowl, combine powdered sugar, ground hazelnuts, flour, and cocoa. Mix in butter and vanilla, stirring gently until just combined. Fold in chocolate chips.
3
In a clean bowl, lightly whisk egg-whites until frothy. Gently fold into batter.
4
Fill muffin cups halfway. Add a caramel to each and cover with remaining batter. Bake 20-25 minutes, until cooked when tested.
5
Allow to cool in pan 5 minutes before turning onto a wire rack. Spoon warm ganache over cakes.
6
Make the ganache frosting: In a small saucepan, bring cream almost to the boiling point. Remove from heat, add chocolate and set aside 5 minutes. Stir until melted and smooth.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cup, plus 2 tbsp powdered sugar sifted, 1 3/4 cup ground hazelnuts, 1/2 cup sifted plain flour, 1 tbsp cocoa powder, and more.

Yes, Molten Caramel Chocolate Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Molten Caramel Chocolate Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions