Melted butter (for greasing)
1 tablespoon of chocolate mixed with 1 tablespoon of sugar (to dust)
150g of dark chocolate, broken into pieces
1/4 cup of melted butter (50g)
6 eggs
1/2 teaspoon of vanilla extract
3 tablespoons of all-purpose flour
1/2 cup of confectioner's sugar (90g)
2 tablespoons of cornstarch
5 egg whites
1/4 cup of caramel topping, well-chopped (40g) - for the topping
Melted butter (for greasing)
1 tablespoon of chocolate mixed with 1 tablespoon of sugar (to dust)
150g of dark chocolate, broken into pieces
1/4 cup of melted butter (50g)
6 eggs
1/2 teaspoon of vanilla extract
3 tablespoons of all-purpose flour
1/2 cup of confectioner's sugar (90g)
2 tablespoons of cornstarch
5 egg whites
1/4 cup of caramel topping, well-chopped (40g) - for the topping
Preheat the oven to 400°F (200°C)
Dust a ring mold with butter and reserve
Melt the chocolate mixed with sugar in the microwave or on the stovetop, stirring occasionally. Reserve
Whisk together the melted butter, eggs, and vanilla extract until smooth. Reserve
In a stand mixer, beat the mixture until it forms a smooth batter (about 5 minutes)
Turn off the mixer and reserve
In a separate bowl, whisk together the flour, confectioner's sugar, and cornstarch
Add to the egg mixture, beating until smooth
Add the melted chocolate and mix until well combined
Melt the caramel topping in the microwave or on the stovetop. Reserve
Transfer the batter to the prepared mold and bake at 180°F (90°C) for about 45 minutes, or until a knife inserted near the edge comes out clean
Remove from oven and let cool
Cover and refrigerate for at least 2 hours
Invert onto a plate, cover with caramel topping, and serve
Approximately 187 calories per serving.
