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Little caramel cakes with a hot, runny caramel centre


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Rate this recipe 4.5/5 (14 Votes)


servings 6
Level of difficulty Average
Preparation time 35mins
Cooking time 10mins
Cost Average budget


Step 1

Prepare the dough:
In a bowl, beat the eggs and sugar until the mixture whitens. Add the flour and sea salt (not too much ...). Reserve. Cut the unsalted butter into cubes and set aside on a small plate.

Step 2

Bring the cream to a boil in the microwave or in a saucepan. Cut the butter (20g) into cubes. Meanwhile, in another saucepan, boil water and sugar without stirring until it's a golden colour (lighter or darker depending on what you want to do with it). Remove from the heat.

Add the diced butter off the heat, stir with a wooden spoon, then add the (fleur de sel) sea salt. Add the boiling cream into the caramel, stirring. Bring to the boil again and simmer for about 2-3 minutes (or slightly more if you want it a little thicker, it all depends on what you want to do). Remove from the heat, pour into a jar.
Cool to room temperature and then refrigerate.

Step 3

Preheat the oven to 220 ° C. Use 150g of this still-warm caramel sauce (put the rest in a jar) and mix the 50g of cubes of unsalted butter to melt it. Add this mixture to the dough made in step 1, beat gently to obtain a homogeneous consistency. Pour into small oven proof ramekins, previously greased and floured. If you want the cakes to be runny inside, bake directly. If you want them, like me, the extra runny (with a pure caramel centre), add a good teaspoon of the caramel sauce into the centre of each ramekin and bake just after. Bake for 7 to 8 minutes (no more!) at 220 ° C.

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