About Us saturday chef recipe

Gluten Free Mini Chocolate Truffle Cakes with a Caramel Sauce

Original date aired: February 12th, 2011

Overview

Just in time for Valentine's Day, this receipe serves two.  Use two small ramekins to both bake and serve each serving of this delicious dessert.  This recipe is also GLUTEN FREE! 

For more information on ramekins, click on the link. 

 


Ingredients

The Meez

Cake (use two medium sized ramekins for each of the two servings)

  • 2                                 ramekins
  • ¼ cup                          butter, cut into pieces
  • 2 oz.                            semisweet chocolate chips (1/3 cup) 
  • ¼ cup                          sugar
  • ¼ cup                          unsweetened cocoa powder
  • 2 large                         eggs

 Caramel Sauce

  • 1/4 cup                        sugar
  • 1/4 cup                        water
  • 2 Tbsp                         whipping cream
  • 1 Tbsp                         unsalted butter

Directions

The Method

For cake:

  1. Preheat oven to 350°F.
  2. Stir butter and chocolate in heavy large saucepan over low heat, until melted.
  3. Mix sugar and cocoa in large bowl.
  4. Add eggs;
  5. Whisk until well blended.
  6. Whisk in chocolate-butter mixture.
  7. Pour batter into two prepared ramekins.
  8. Bake until tester inserted into center comes out clean, about 8 to 15 minutes depending on the size of dish you bake your dessert in - so check after 8  minutes.
  9. Cool cake completely in pan on rack.
  10. Run knife around pan sides to loosen cake.
  11. Release pan sides.

 Sauce:

  1. Cook sugar and water in heavy medium saucepan over low heat until sugar dissolves.
  2. Increase heat and bring to a boil without stirring and boil until syrup is deep amber color, about 7 minutes.
  3. Remove from heat and add cream (mixture will bubble vigorously).
  4. Return to low heat;
  5. Stir until any bits of caramel dissolve.
  6. Add butter and whisk until smooth.
  7. Drizzle the cakes with warm caramel sauce.

Enjoy!  For questions about this recipe or any other recipe on this site, please email me at chefjudywood@meezcuisine.com.

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