Caramel Surprise Cake Recipe

The best delicious Caramel Surprise Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Caramel Surprise Cake recipe today!

Hello my friends, this Caramel Surprise Cake recipe will not disappoint, I promise! Made with simple ingredients, our Caramel Surprise Cake is amazingly delicious, and addictive, everyone will be asking for more Caramel Surprise Cake.

What Makes This Caramel Surprise Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Caramel Surprise Cake.

Ready to make this Caramel Surprise Cake Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.


Ingredients & Directions

16 Caramel candy squares
1 Jar caramel sauce
8 oz Semisweet chocolate
1 Stick unsalted butter
3 Eggs
3 Egg yolks
1/3 c Sugar
2 ts Pure vanilla extract
3/4 c Flour Chocolate sauce:
8 oz Chocolate chips
1 c Cream
1/2 c Sugar

Freeze caramel candies until ready to use. Preheat oven to 425.
Generously butter and flour eight 1 cup ramekins and set on cookie
sheet. Chop chocolate in small pieces. Melt chocolate with butter in
double boiler over simmering water. Remove from heat and stir until
melted and smooth. Cool. Beat eggs, egg yolks, and sugar together on
high about 6 minutes. Mixture will turn pale yellow and thicken. Fold
in cooled chocolate mixture and vanilla. Sift flour over chocolate
and fold in. Pour batter into ramekins. Bake about 7-8 minutes.
Remove from oven and insert 2 frozen caramel candies into center of
half-baked cakes. Return to oven and bake another 7-8 minutes. Cool,
in ramekins, on wire rack about 10 minutes. Chop chocolate into
pieces. Heat half the cream in saucepan with sugar until it boils.
Remove from heat and add chocolate and stir until it melts and is
smooth. Add remaining cream and stir until smooth. Warm the jar of
caramel sauce. Pour caramel sauce on each dessert plate, making a
pool in the bottom of each. Drizzle chocolate sauce in zigzag
patterns over caramel sauce and feather with a toothpick if desired.
Loosen cakes with sharp knife and invert onto sauces. Top with more
chocolate sauce and serve.

4 Servings

Leave a Reply

Your email address will not be published. Required fields are marked *