Decadent Salted Caramel Lava Cakes
Indulge in a rich, velvety chocolate cake that reveals a liquid salted caramel gold mine when sliced.
How to Make Decadent Salted Caramel Lava Cakes
Total time: 34 min · Yields 4 servings
- 1
Prepare the Caramel and Ramekins
Freeze four mounds of salted caramel (about 1 tbsp each) on a small tray lined with parchment paper for 30 minutes. Preheat your oven to 200°C (400°F). Grease four 6-ounce ramekins with butter and dust with cocoa powder, tapping out the excess.
- 2
Melt Chocolate and Butter
Place the chopped chocolate and cubed butter in a heat-proof bowl. Microwave in 30-second increments or use a double boiler over simmering water until completely smooth. Stir in the espresso powder and vanilla, then set aside to cool slightly.
- 3
Whisk Eggs and Sugar
In a separate large bowl, using a hand mixer or whisk, beat the 2 eggs, 2 egg yolks, and sugar together for about 3-5 minutes until the mixture is thick, pale, and ribbons when the beaters are lifted.
- 4
Fold and Assemble
Gently fold the melted chocolate mixture into the egg mixture until just combined. Sift the flour over the batter and fold gently until no white streaks remain. Fill each ramekin halfway, place a frozen disk of caramel in the center, and top with the remaining batter.
- 5
Bake and Serve
Bake for 12-14 minutes until the sides are firm but the center still jiggles slightly. Let stand for 1 minute before carefully running a knife around the edges and inverting onto serving plates. Finish with a pinch of flaky salt.
Chef's Tips
- Use high-quality couverture chocolate instead of chocolate chips for a smoother melt.
- Freezing the caramel centers ensures they don't dissolve into the cake batter while baking.
- Do not overbake, or you will lose the 'lava' effect; the center should look soft.
What to Serve with Decadent Salted Caramel Lava Cakes
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- A scoop of Madagascar vanilla bean ice cream
- Fresh raspberries or strawberries to add acidity
- A light dusting of powdered sugar
Frequently asked questions
Can I make these in advance?
Yes, you can prepare the batter and fill the ramekins up to 24 hours in advance. Keep them refrigerated and add 2 minutes to the baking time.
Can I make this gluten-free?
Yes, replace the 30g of all-purpose flour with a 1-to-1 gluten-free baking flour blend.
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