Freeze caramel candies until ready to use. Preheat oven to 425. Generously
butter and flour eight 1 cup ramekins and set on cookie sheet. Chop
chocolate in small pieces. Melt chocolate with butter in double boiler over
simmering water. Remove from heat and stir until melted and smooth. Cool.
Beat eggs, egg yolks, and sugar together on high about 6 minutes. Mixture
will turn pale yellow and thicken. Fold in cooled chocolate mixture and
vanilla. Sift flour over chocolate and fold in. Pour batter into ramekins.
Bake about 7-8 minutes. Remove from oven and insert 2 frozen caramel
candies into center of half-baked cakes. Return to oven and bake another
7-8 minutes. Cool, in ramekins, on wire rack about
10 minutes. Chop chocolate into pieces. Heat half the cream in
saucepan with sugar until it boils. Remove from heat and add chocolate and
stir until it melts and is smooth. Add remaining cream and stir until
smooth. Warm the jar of caramel sauce. Pour caramel sauce on each dessert
plate, making a pool in the bottom of each. Drizzle chocolate sauce in
zigzag patterns over caramel sauce and feather with a toothpick if desired.
Loosen cakes with sharp knife and invert onto sauces. Top with more
chocolate sauce and serve.
Recipe By : DESSERT SHOW #DS3064
Posted to EAT-L Digest 27 Sep 96
Date: Fri, 27 Sep 1996 19:39:23 -0500
From: Jackie Bordelon <jbord@PREMIER.NET>
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