It’s the perfect dinner party dessert because you can make all the components in advance, refrigerating the batter in the ramekins and just cooking the cakes and re-heating the sauce when you need them.
The cakes are a little tricky to tell when they are done – they are supposed to be “molten” but I used ramekins slightly larger than the 1/2 cup size that David calls for so needed to cook mine a little bit longer. Even after a couple of extra minutes, some of the middles were still pretty much raw so I cooked them some more (around 5-6 minutes more than the recipe called for). There’s no way of knowing if they are cooked either because the skewer in the middle of the cake will never come out clean! Also – a note that if you make the cakes in advance and bake them earlier than you need them (like, so you can take a photo in decent light), if you re-heat them for a bit in the microwave, they will go a little more molten there too so it’s ok to over cook them at the start.
Right? No words needed…
Get the recipe for David Lebovitz’s Warm Chocolate Cake with Salted Butter Caramel Sauce on page 262 of My Paris Kitchen.
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