Shelly's Recipe

CHOCOLATE CARAMEL MOLTEN CAKES

Category: Cakes

Unsalted butter
1/2 cup unsalted butter
4 squares Semisweet Chocolate
2 pasteurized eggs
2 pasteurized egg yolks
1/4 cup sugar
2 tbsp. flour
1/4 tsp. vanilla
4 Caramels, quartered
Caramel ice cream topping
Extra Creamy Reddi Whip
Honey Roasted Pecans, coarsely broken

Butter 8 rosette muffin cups or standard muffin cups. In medium microwave-safe bowl, microwave butter and chocolate on high until melted (about 2 min.); stir to combine.

In large bowl, beat eggs, egg yolks and sugar on high speed until thick and pale. Fold flour, vanilla and chocolate mixture into the egg mixture. Fill each buttered muffin cup half full of batter. Place 2 pieces of caramel in center of each cup; top with additional batter, filling to top. Bake at 450 on bottom oven rack until edges are set but centers are wet (5-7 min.). Cool in pan 2 min.

Place cookie sheet over muffin pan; invert. Let stand 1 min.; carefully remove muffin pan. Drizzle caramel on each dessert plate. Transfer hot cakes to each plate with wide spatula that does not have holes. Top center of each cake with Reddi Whip; garnish with pecans. Serve immediately.