With summer upon us it is always nice to sit outside in the warm evenings take in the last of the days rays and enjoy a sweet dessert. Enjoy this warming dessert with friends and loved ones, or even on your own.
Sometimes a summer treat is all that is needed to bring a smile to your loved one’s face. And why not! Here is an easy-to-prepare light dessert that will warm anyone’s heart.
Caramel chocolate cupcakes
4 ounces semi-sweet
2 tablespoons unsalted butter
2 tablespoons sugar
2 tablespoons caramel
2 large eggs
2 tablespoons flour
Pinch of salt
Preheat the oven to 425°F, and grease two small ramekins with butter. Pour in a little caramel, enough to cover the bottom of the ramekin. Place the ramekins in an oven proof dish.
Chop the chocolate then place inside a metal bowl. In a saucepan half fill with water then sit your metal bowl inside. Turn the stove on and let the water simmer melting the chocolate. Once all the chocolate has melted leave to one side.
In a medium mixing bowl, cream the butter and the sugar with an electric. The mixture should be thoroughly combined, smooth, and paste-like, that means no lumps.
Blend two eggs to the creamed butter and sugar, and beat it with the electric mixer until all ingredients are combined and the mixture is starting to foam. Add flour and salt, and again beat everything until it’s thoroughly mixed.
Add about 1/3 of the melted chocolate to the mixture, using a rubber spatula to gently fold in. Add the rest of the melted chocolate, and fold together until all ingredients have combined.
Divide the mixture evenly between the two ramekins, then place the cakes in the preheated oven until the tops are just set but the cakes still wobble slightly, they should cook for around 11 minutes.
Let the finished cakes sit in the ramekins for five minutes once baked. Then, turn each ramekin over on a dessert plate, and tap the bottoms of the cups so that the cakes fall out, the caramel will have melted leaving a glistening top.
Serve immediately, with fresh strawberry coulis, ice cream and a dash of mint to give it color.