---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Caramel Surprise Cake
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
      16    Caramel candy squares
       1    Jars Caramel sauce
            Cake:
       8 oz Semisweet chocolate
       1    Unsalted butter
       3    Eggs
       3    Egg yolks
     1/3 c  Sugar
       2 ts Pure vanilla extract
     3/4 c  Flour
            Chocolate sauce:
       8 oz Chocolate chips
       1 c  Cream
     1/2 c  Sugar
  
      Freeze caramel candies until ready to use. Preheat oven
   to 425. Generously butter and flour eight 1 cup ramekins
   and set on cookie sheet.
      Chop chocolate in small pieces. Melt chocolate with
   butter in double boiler over simmering water. Remove from
   heat and stir until melted and smooth. Cool. Beat eggs, egg
   yolks, and sugar together on high about 6 minutes. Mixture
   will turn pale yellow and thicken. Fold in cooled chocolate
   mixture and vanilla. Sift flour over chocolate and fold in.
   Pour batter into ramekins. Bake about 7-8 minutes.
       Remove from oven and insert 2 frozen caramel candies
   into center of half-baked cakes. Return to oven and bake
   another 7-8 minutes. Cool, in ramekins, on wire rack about
        10    minutes.
       Chop chocolate into pieces. Heat half the cream in
   saucepan with sugar until it boils. Remove from heat and
   add chocolate and stir until it melts and is smooth. Add
   remaining cream and stir until smooth. Warm the jar of
   caramel sauce. Pour caramel sauce on each dessert plate,
   making a pool in the bottom of each. Drizzle chocolate
   sauce in zigzag patterns over caramel sauce and feather
   with a toothpick if desired. Loosen cakes with sharp knife
   and invert onto sauces. Top with more chocolate sauce and
   serve.
       THE DESSERT SHOW SHOW #DS3060
  
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