Molten Caramel Chocolate Cakes - cooking recipe

Ingredients

1/3 cup, plus 2 tbsp powdered sugar sifted
1 3/4 cup ground hazelnuts
1/2 cup sifted plain flour
1 tbsp cocoa powder
13 tbsp butter, melted and cooled
1 tsp vanilla extract
1/2 cup white choc chips
6 large egg-whites
12 None caramel squares
7 oz dark chocolate
1/3 cup heavy cream

Preparation

Preheat oven to 400\u00b0F. Lightly grease a 12-cup deep muffin pan.
Make the cake: In a bowl, combine powdered sugar, ground hazelnuts, flour, and cocoa. Mix in butter and vanilla, stirring gently until just combined. Fold in chocolate chips.
In a clean bowl, lightly whisk egg-whites until frothy. Gently fold into batter.
Fill muffin cups halfway. Add a caramel to each and cover with remaining batter. Bake 20-25 minutes, until cooked when tested.
Allow to cool in pan 5 minutes before turning onto a wire rack. Spoon warm ganache over cakes.
Make the ganache frosting: In a small saucepan, bring cream almost to the boiling point. Remove from heat, add chocolate and set aside 5 minutes. Stir until melted and smooth.