Molten Chocolate Cake with Goat's Milk Caramel Filling

Molten Chocolate Cake with Goat's Milk Caramel Filling

Molten Chocolate Cake with Goat's Milk Caramel Filling

by Victoria Challancin

In the city of Celaya in the state of Guanajuato, Mexico, a most wonderful artisanal sweet is produced:  cajeta, a caramel made from goat's milk, brown sugar, and cinnamon.  This popular treat comes in several flavors, such as vainilla (vanilla), envinada (with wine), and my favorite, quemada (burnt) which has a smoky burned milk flavor popular throughout Mexico.  I almost always use it as a substitute in any recipe that might call for a regular caramel.  The taste of the goat's milk is subtle, but definitely discernable--and utterly delicious.

When I stumbled across this molten cake recipe in Food and Wine magazine, I knew I would try it with cajeta.  And am I ever glad I did.  A sprinkle of sea salt gave it a modern twist (I mean, really, where don't you find salted caramel these days?) and a judicious tablespoon of powdered ancho chile would definitely take it over the top.

Molten Chocolate Cake with Goat's Milk Caramel Filling

Molten Chocolate Cake with Goat's Milk Caramel Filling

(Recipe from Food and Wine Magazine)

1 stick unsalted butter, plus melted butter for brushing

1 tablespoon unsweetened cocoa powder

1/4 cup plus 1 tablespoon all-purpose flour

6 ounces dark chocolate, (70 per cent cacao), chopped

1/2 cup granulated sugar

3 large eggs, at room temperature

Pinch of salt

4 heaping teaspoons of cold, store-bought caramel sauce or cajeta

Flaky Maldon sea salt for sprinkling

Confectioners' sugar for sprinkling (optional)

Preheat the oven to 425 degrees.  Brush four 6-ounce ramekins with melted butter.  In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess.  Transfer the ramekins to a sturdy baking sheet.

In a medium saucepan, melt the 1 stick of butter with the chocolate over very low heat, stirring occasionally.  Let cool slightly.

In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes.  Using a rubber spatula, fold in the melted chocolate until no streaks remain.  Fold in the 1/4 cup of flour.

Spoon two-thirds of the batter into the prepared ramekins, then spoon 1 heaping teaspoon of the caramel into each ramekin.  Sprinkle with sea salt and cover with the remaining chocolate batter.

Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly.  Transfer the ramekins to a rack and let cool for 5 to 8 minutes.  Run the tip of a small knife around each cake to loosen.  Invert a small plate over each cake and, using pot holders, invert again.  Carefully lift off the ramekins.  Dust the warm cakes with confectioners' sugar, if desired, and serve immediately.

Enjoy!

Molten Chocolate Cake with Goat's Milk Caramel Filling

©Victoria Challancin.  All Rights Reserved.