Caramelized White Chocolate Cakes

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 3/4 cup buttermilk, at room temperature
• 8 ounces white chocolate, chopped into small pieces
• Caramel sauce for drizzling

Directions

1. Heat the oven to 375ºF (190ºC).
2. Coat sixteen 2-ounce ramekins, or molds about the same size, very well with butter, then arrange them on a baking sheet.
3. In a bowl, whisk the almond flour, all-purpose flour, and salt until combined; put this mixture aside for now.
4. Use a medium bowl to whisk the white chocolate, melted butter, and sugar together. Beat in the eggs one at a time, making sure each addition is fully worked in; a bumpy batter is just fine.
5. Switch to a spatula and fold in the flour mixture, stopping as soon as you can’t see any dry bits.
6. Divide the batter among the buttered molds with a spoon, and do not fill any mold beyond two-thirds full.
7. Bake 12 to 15 minutes; the edges should feel set, while the centers remain very soft.
8. Take the molds out of the oven. Once you can handle them comfortably, slide a small knife around each cake’s edge to release it, then invert the cake onto a serving plate.