Chuck Hughes’ molten caramel cakes are impressive single-size desserts, oozing with rich molten white chocolate.
2 cup white chocolate, chopped (500 ml)
¼ cup butter, plus more to butter the molds (60 ml)
2 cup dulce de leche caramel, store bought (500 ml)
4 eggs, room temperature
¼ cup sugar (60 ml)
1 cup flour (250 ml)
Maldon salt as a garnish
1. In a saucepan over low heat, melt the white chocolate with butter. Incorporate the caramel. Remove from heat and keep aside.
2. Pre-heat oven to 425 F (220 C).
3. Using a stand or hand mixer, beat the eggs with sugar until the mixture is pale and has doubled in volume. Add the caramel and white chocolate mixture, and then the flour. Take your time to avoid lumps.
4. Divide the batter in 6 ramekins. Bake in the oven for about 15 minutes until the cakes are golden brown and the middle is still soft. Sprinkle with Maldon salt and serve.