Ingredients

The following ingredients have 4 Servings
  • 3 ounces white chocolate
  • 6 tablespoons salted butter
  • ¼ cup all-purpose flour
  • ¾ cup confectioner's sugar
  • 1 teaspoon pumpkin spice
  • 2 large eggs
  • 1 egg yolk
  • 1/3 cup canned pumpkin
  • 1½ teaspoon pure vanilla extract
  • 8 prepackaged caramel candies (unwrapped (make sure they are the soft packaged type))
  • sea salt

Instruction

  • Preheat oven to 425°F.
  • Add white chocolate and butter to a microwave-safe, medium-sized bowl and heat in intervals of 20 seconds; stirring after each heating until completely melted and smooth.
  • Whisk in flour, sugar, and pumpkin pie spice until batter is smooth.
  • Whisk in eggs, egg yolk, pumpkin, and vanilla extract until the batter is well blended.
  • Using 3 (6 ounce) ramekins that have been sprayed with non-stick spray, fill each ramekin half way with cake batter. Add two caramels into each ramekin and sprinkle with sea salt (about 1/8-1/4 teaspoon per cake depending on how much salty flavor you want). Spoon remaining cake batter over each cake.
  • Bake cakes for 14-17 minutes and remove from oven. The cakes should be set on the outsides but still jiggly in the center.
  • Let cool for 2 minutes; take a knife and run along the inside of each ramekin to help release the cake.
  • Invert the cakes on individual plates. Dust with sea salt or powdered sugar and serve warm.