Warm Chocolate Cakes with Blueberries and Caramel

These cakes are perfect for chocolate lovers. They are super easy to make and they taste delicious. You can serve them at any occasion. You'll be surprised by how moist and light a cake can be! The only thing you need to be careful about is that you serve them warm, because othervise they can lose its texture and they won't be so moist.

Anyway, happy baking.

INGREDIENTS:

For the cakes:

75g butter

90g sugar

80g flour

2 eggs

2 teaspoons cocoa

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon vanilla extract

This recipe is for 4 mini cakes:

- Preheat your oven to180ºC and butter 4 small ramekins.

- In a mixing bowl, whisk together sugar and butter until it becomes a smooth mixture.

- Whisk in the eggs.

- Add salt, cocoa, flour, baking powder and vanilla extract.

- Mix everything together. The mixture should be smooth and not to dense.

- Fill the ramekins about 3/4 with the batter.

- Cover them with aluminium foil.

- Place the ramekins in a baking tray.

- Fill the tray with hot water (2 cm), so they bake with steam.

- Bake the cakes for about 45 minutes.

Caramel:

110 ml heavy cream

3 tablespoons sugar

40g butter

2 tablespoons water

a pinch of salt

- Heat the sugar and water in a sauce pan on medium heat.

- Wait for the sugar to completely dissolve and starts to turn brown.

- Mix in the heavy cream.

- Then add the butter and stir for about 3 minutes on medium heat.

- Remove the pan from the heat and mix for another 2 minutes.

- Add the salt and put the caramel at the top of the cakes.

- Remember, this caramel is supposed to be a little more thick than the regular one.

I added blueberries at the top of the cakes, but you can also add them to your batter before you bake them.

I hope you enjoy baking and of course eating them afterwards.

Don't forget to serve the cakes warm, so they don't lose its moist texture.