Wednesday, January 27, 2016

Crazy Blonde Life Takeover: Chocolate Melting Cakes

 Today I am beyond excited to have Suzanne Smith of Crazy Blonde Life taking over the Dchic Blog to share one of amazing recipes! Suzanne is just shy of a year into the blog world and if you haven't stopped by her site yet you MUST!  She is a total wiz in the kitchen and I think I speak for us all when I say, "Can we please shop your closet?!" Her fashion style is one to swoon over so make sure you add Crazy Blonde Life to your daily reads!

Hello to all the Delightfully Chic Readers!  Can you believe Valentine's Day is almost here?  If Valentine's Day has snuck up on you this year, this post is for you!  Today I'm sharing a recipe for a show stopping dessert that is easy and really delicious!  I've been craving chocolate, and this recipe is the perfect combination of chocolate with rich caramel and cold creamy ice cream!  Surprise someone you love with this scrumptious dessert!

Blend eggs and sugar; add dry ingredients and melted chocolate and butter.  

Try not to lick the beater! 

Fill muffin tins with batter and bake for 15 - 20 minutes. 

The finished cakes!

Making the caramel sauce.

This is the best vanilla extract!  

This caramel is so quick and easy and sooo good! 

Coffee ice cream is my favorite, but I had coconut and it was fabulous!  Really anything would be good!

Individual Chocolate Melting Cakes

10 ounces semisweet chocolate
4 tablespoons unsalted butter
5 eggs
1/2 cup sugar
1-1/2 teaspoons baking powder
1/8 teaspoon salt
Caramel sauce
Coffee Ice Cream
Preheat oven to 325 degrees.  Lightly coat a 12-cup muffin tin with vegetable cooking spray.
Melt the chocolate and butter in a large bowl over a saucepan of simmering water.  Remove from heat.  In another large bowl, beat the eggs and sugar at medium-high speed until light and fluffy.  Add the flour, baking powder, salt, and melted chocolate.  Mix with a spoon until well blended.  Divide the batter evenly into the muffin tins and bake until the cakes have just cooked through, 15 - 20 minutes.  The cakes will still look a bit moist on top.  Remove from the oven and let cool 5 minutes.  Serve warm with the caramel sauce and ice cream.
Caramel Sauce
1 packed cup brown sugar
1/2 cup half and half
4 tablespoons butter
pinch salt
1 tablespoon vanilla extract
Mix the brown sugar, half and half, butter and salt in a saucepan over medium low heat.  Cook while whisking gently for 5 to 7 minutes, until it gets thicker.  Add the vanilla and cook another minute to thicken further.  Turn off the heat, cool slightly and pour the sauce into a jar.  Refrigerate.

Looking for more Crazy Blonde Life Recipes?
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