Mexican Caramel Chocolate Cake
Mexican caramel chocolate cake – and it’s gluten free. The best part, you can easily double this recipe, or half it (like I did) and make them in individual little portions, perfect for Thanksgiving or for a dinner party (once those are back in our regular rotation of things we can do). Okay – let’s get baking.
Servings: 4 dishes
Ingredients
- 1 stick of salted butter
- 4.5 oz of dar caramel chocolate
- 2/3 cup of sugar
- 1/4 teaspoon of cinnamon
- 1/8 teaspoon of chili spice omit if you wish
- 1 teaspoon of vanilla
- 2 1/2 tablespoons of GF flour (with xanthan gum)
- 1 egg yoke
- 2 whole eggs
Instructions
- First, grab your dishes – this recipe (which is already halved) will make 4 mini cakes, so find 4 dishes and spay them with cooking spray.
- Next, in a microwave safe bowl (at least 3-4 cups big), add in the 4.5 oz of chocolate – I used Lindt caramel dark chocolate and it was delicious. Add the butter and chocolate to the bowl, and microwave for 20-30 seconds at a time until it’s well melted. Be sure you don’t burn it, just melt a bit at a time.
- Once the chocolate is melted, add in the sugar, cinnamon, chili spice if you’re using it, and the vanilla. Stir well. Then, add in the flower, eggs and whisk well.
- Set the oven to 325 on bake and fill your sprayed dishes. Put them on a pan and let them sit for about 20 minutes while the oven heats up. Then bake for 22-30 minutes, until the top looks a little crispy and a toothpick comes out clean.
- Let them cool, top with powered sugar and berries or eat with whipped cream or ice cream. Such chocolatey goodness! These Mexican caramel chocolate cakes are rich, dense, and almost brownie-like. So good, and so rich.