Molten Caramel Chocolate Cakes

• 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

1. Preheat oven to 400u0b0F. Lightly grease a 12-cup deep muffin pan.
2. 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.
3. In a clean bowl, lightly whisk egg-whites until frothy. Gently fold into batter.
4. Fill muffin cups halfway. Add a caramel to each and cover with remaining batter. Bake 20-25 minutes, until cooked when tested.
5. Allow to cool in pan 5 minutes before turning onto a wire rack. Spoon warm ganache over cakes.
6. 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.

powdered sugar, ground hazelnuts, flour, cocoa, butter, vanilla, chips, eggwhites, caramel squares, chocolate, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/20965 (may not work)