Liquid Center Chocolate Torte

(As seen on Food Network's "Worst Cooks in America")

(My first attempt to make something look artsy on the plate and it was a complete fail! I will keep working on presentation, but I guess plating isn't my specialty.)

What sparked this occasion was to make it for my honey for Valentine's Day. :) That and after watching "Worst Cooks in America," I just couldn't believe how simple it was to make a chocolate torte. If they can do it, why can't I?--was my mindset. After the thrilling adventure, it turns out I might be worse than the worst cooks, 'cause I actually screwed up a part of the recipe. Yikes! =/

Here's the recipe: http://www.foodnetwork.com/recipes/liquid-center-chocolate-torte-recipe/index.html

• Instead of plantains, you can see clearly that I used blueberries instead. (I wanted something fresher and more in season than strawberries.) I also served it up with some Haagen Daz vanilla bean ice cream.
  
• Also, like several others, I couldn't find the 4oz cake tins, so I opted to use a 12oz caphalon muffin pan. (This makes 12 mini tortes.) To compensate, I cooked them for about 8-9 minutes at 375F and took them out to cool and harden. I also oiled the pan vigorously with canola oil, knowing that I would not be able to flip the pan inside out.

Here's where the disaster came in though: the caramel. Oh sugar, why are you so hard to work with??

It honestly looks alright but I must not have put enough cream or used too high heat (something along those lines) because once I plated the caramel, it solidified into almost rock-hard. I'll have to experiment more with this at a later time, but for now I might be worse than the worst cooks in America. Sadface :(

But despite my failures, the torte itself came out nicely... as you can see, they turned out very gooey and melty in the middle! Delicious!