Ingredients
- 16 caramel candy squares
- 3 eggs
- 3 egg yolks
- 2 caramel candies center of cakes (frozen into baked)
- 1 caramel sauce
- 1 butter (unsalted)
- 1 cup ramekins
- 1 c cream
- 8 oz semisweet chocolate
- 3/4 c flour
- 7/8 c sugar
- 8 oz chocolate chips
- 2 ts pure vanilla extract
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. THE DESSERT SHOW SHOW #DS3060 ----
