2 thoughts on “Cs&Cs: warm chocolate cakes with salted caramel sauce

  1. I made these in both ramekins (125 mL size) and custard cups (which hold slightly more than 125mL). If you’re making them in anything larger than the size he recommends, they will need more cooking time. The largest one (with the most batter) was still pretty much raw after 12 minutes and even after 15 was too molten for my liking. SO, I guess I’m saying, follow the directions! They were, however, ridiculously delicious -glad I only made a 1/2 batch because I’d just eat them all!


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