Introduction
The Golden Caramel Cake Bowl is the ultimate expression of comfort dessert. It’s a sophisticated, individually-portioned molten cake that combines a light, buttery sponge with a rich, bubbling pool of homemade caramel sauce. Unlike traditional layer cakes, this dessert is baked directly in a ramekin and served warm, allowing the golden sauce to permeate the cake, creating an irresistibly moist texture. Originating from a desire to elevate the classic sticky toffee pudding, this recipe is perfect for intimate gatherings or when you crave an elegant, yet deeply satisfying, indulgence.
Ingredients
- Unsalted Butter (softened): 115 g (1/2 cup)
- Granulated Sugar: 100 g (1/2 cup)
- Large Eggs: 2
- All-Purpose Flour: 150 g (1 1/4 cups)
- Baking Powder: 1 teaspoon (5 g)
- Pinch of Salt
- Whole Milk: 60 ml (1/4 cup)
- Vanilla Extract: 5 ml (1 teaspoon)
- **For the Caramel Sauce:**
- Light Brown Sugar: 100 g (1/2 cup, packed)
- Unsalted Butter: 50 g (1/4 cup)
- Heavy Cream (35% fat): 120 ml (1/2 cup)
Step-by-step Preparation
- **Prepare and Preheat:** Preheat your oven to 180°C (350°F). Lightly grease four 8-ounce (240 ml) oven-safe ramekins.
- **Cream the Cake Batter:** In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3 minutes). Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract.
- **Combine Dry and Wet Ingredients:** In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, starting and ending with the flour mixture. Mix until just combined. *Tip: Do not overmix the batter; mixing too long will result in a tough cake.*
- **Make the Golden Caramel Sauce:** In a small saucepan over medium heat, melt the 50g of butter and brown sugar together. Stir constantly until the sugar dissolves completely (about 2 minutes). Remove from heat and slowly whisk in the heavy cream. The mixture will bubble vigorously. Return to low heat for 1 minute until smooth.
- **Assemble and Bake:** Divide the cake batter evenly among the four prepared ramekins. Spoon approximately 2 tablespoons of the warm caramel sauce directly onto the center of the batter in each bowl. Bake for 20 to 25 minutes, or until a toothpick inserted into the edge of the cake comes out clean (the center, where the caramel is, will remain gooey).
- **Serve:** Let the cake bowls cool slightly for 5 minutes before serving. Serve immediately while the caramel is still molten. *Tip: A sprinkle of sea salt flakes over the top enhances the caramel flavor.*
Nutritional Information
Due to the rich butter and sugar content, this is a decadent dessert. One serving (one cake bowl, approximately 1/4 of the recipe) contains an estimated 550-600 calories. It is high in carbohydrates and saturated fats. While not a health food, desserts like this offer comfort and satisfaction, contributing positively to mental well-being when enjoyed in moderation.
Storage
The Golden Caramel Cake Bowl is best enjoyed immediately after baking. If you have leftovers, cover the ramekins tightly with plastic wrap and store them at room temperature for up to 24 hours, or refrigerate for up to 3 days. To reheat, place the covered ramekin in a microwave for 30-60 seconds, or in a preheated oven at 150°C (300°F) for 10 minutes until warmed through and the caramel is melted again.
Conclusion
This dessert is a showstopper that requires minimal fuss. Serving suggestions include a scoop of high-quality vanilla bean ice cream or a drizzle of extra heavy cream. For a sophisticated variation, try adding 1/2 teaspoon of ground cinnamon to the cake batter, or a handful of chopped pecans to the caramel sauce before baking. Enjoy the warmth, the softness, and the sheer luxury of this perfect cake bowl.