Salted Toffee Dark Chocolate Lava Cakes
An indulgent, restaurant-quality dessert featuring a gooey molten dark chocolate center and a hidden layer of salted toffee bits.
How to Make Salted Toffee Dark Chocolate Lava Cakes
Total time: 27 min · Yields 4 servings
- 1
Prepare the Ramekins
Preheat your oven to 215°C (425°F). Generously grease four 6-ounce ramekins with softened butter. Dust the inside with cocoa powder, tapping out any excess to ensure the cakes release easily after baking.
- 2
Melt the Chocolate and Butter
In a heat-proof bowl set over a pot of simmering water (bain-marie), combine the chopped dark chocolate and butter. Stir occasionally until completely smooth. Remove from heat and let cool slightly.
- 3
Whisk Eggs and Sugar
In a separate large bowl, beat the whole eggs, egg yolks, sugar, and salt with a whisk or electric mixer until thick, pale, and foamy (about 2 minutes). Whisk in the vanilla extract.
- 4
Combine and Fold
Gently fold the melted chocolate mixture into the egg mixture until combined. Sift the flour over the batter and fold in gently until no white streaks remain. Finally, stir in 30g of the toffee bits.
- 5
Bake to Perfection
Divide the batter evenly among the prepared ramekins. Place them on a baking sheet and bake for 10-12 minutes. The sides should be firm, but the centers should still have a slight jiggle.
- 6
Unmold and Serve
Let the cakes cool in the ramekins for 1 minute. Run a thin knife around the edges, then carefully invert each cake onto a dessert plate. Dust with powdered sugar and top with the remaining toffee bits.
Chef's Tips
- Use high-quality chocolate bars rather than chocolate chips for a smoother molten center.
- Do not overbake; even 60 seconds too long can turn the molten center into solid cake.
- Prepare the batter up to 6 hours in advance and refrigerate, then bake directly from the fridge adding 2 minutes to the timer.
What to Serve with Salted Toffee Dark Chocolate 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
- A dollop of unsweetened whipped cream
- A drizzle of warm salted caramel sauce
- Fresh tart raspberries or blackberries
Frequently asked questions
Can I use milk chocolate instead?
It is not recommended as milk chocolate has a lower melting point and more sugar, which can cause the cake to collapse and taste overly sweet.
How do I know exactly when they are done?
The edges should look dull and cooked, but there should be a 1-inch circle in the very center that looks slightly shiny and soft.
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