I say ‘molten’ but let’s be honest… the molten part didn’t happen. There are two reasons why my Salted Caramel Molten Chocolate Cakes didn’t turn 180% percent*.
First factor: I didn’t make the caramel correct. Caramel is always tricky and the last time I made it, the outcome was hard as a rock. This time I watched my heat carefully, but never got to that point of sticky caramel. The caramel tasted fantastic, but baked right into the chocolate batter.
Second factor: I used spring form mini pans instead of my ramekins. This meant I needed a longer bake time. When I pulled the cakes out of the oven, I lost my ‘molten-ness’ because I baked them too long.
Lessons to be learned kids. In the end this dessert turned out to be just a chocolate cake but paired with Toasted Almond gelato, this was my favorite meal on Sunday.
*180% is the nod-your-head-as-you-eat-something-delicious level. 100% is just normal-good.