- 12 (3 ounces) Werther's Original Chewy Caramels, unwrapped
- 1/2 cup unsalted butter, plus more for greasing
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup plus 1 tablespoon all-purpose flour
- 6 ounces dark chocolate chips
- 1/2 cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoon kosher salt
- Vanilla ice cream, for serving
- Flakey salt, for garnish
Preheat oven to 425°F. Grease 6 (4-ounce) ramekins with butter. Combine cocoa powder with 1 tablespoon of flour in a small bowl. Dust the insides of greased ramekins with cocoa mixture, shaking out any excess. Place prepared ramekins on a rimmed baking sheet and set aside.
Melt butter and chocolate in a medium saucepan over low heat, stirring occasionally, until melted. Set aside to cool.
Meanwhile, combine granulated sugar and salt in a large bowl. Using an electric hand mixer, beat in eggs, one at a time, until thickened and pale, about 3 minutes. Pour melted chocolate down the side of the bowl and fold into the egg mixture until combined and no streaks remain. Fold in remaining flour until just combined.
Pour two-thirds of the batter evenly into the prepared ramekins. Top each ramekin with 2 caramels and a pinch of salt. Cover with remaining batter. Place filled ramekins onto a rimmed baking sheet. Bake until the tops are cracked and centers wiggle slightly, about 15 to 20 minutes. Transfer ramekins to a cooling rack and allow to cool for 10 minutes.
Run the tip of a small knife around each cake to loosen. Place a small plate over each cake and, using pot holders, invert. Carefully lift ramekins off each cake. Garnish with salt and serve with ice cream.
Makes: approx. 6 servings/pieces
Prep Time: 10 minutes
Cook Time: 33 minutes