Recipe by Deep Creek Diva
"I had this at friend's house and had to have the recipe! He didn't know where he got it but he knows the date - it was on the receipt he wrote the recipe on. Great when you want just one serving of dessert."
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unsweetened cocoa powder
individually wrapped caramels, unwrapped and halved
RE: My recipe - Thanks for the review and I agree that the Kraft caramel was a bit *sticky*. I used an off brand in my trials that were not so sticky. So I think next time I'm going to try caramel topping and see how that works. Maybe even melting the caramels and mixing in a bit of cream and salt then adding it in the middle of two layers. The original recipe stated to cut the caramels in half and roll in Kosher salt - salted caramels!! BTW, that is NOT a picture of my recipe, I'm not that good!! :-D
I would give this 3.5 if there was a half-star rating, so I'll give it 4 because it IS better than 3. I liked the flavors of this, but it was rather dense and the caramels stuck to the fork and my teeth (I used Brachs). Also, the inside of the cake tested done with a toothpick but the edges were rather wet and gooey looking. I recommend using a BIG mug, maybe 10oz or more; I used an 8 oz ramekin and the batter overflowed while cooking. Overall enjoyed the hint of spice and was nice topped off with a little ganache.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Chocolate/Salted Caramel Cake in a Mug
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 265
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