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Salted Caramel Chocolate Lava Cake
At a Glance
- Prep
- 15 minutes
- Cook
- 14 minutes
- Total
- 34 min
- Yield
- 4.00 serving(s)
Categories
- Dessert
Cuisine
- Fusion
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Salted Caramel Chocolate Lava Cake brings together 4 ounces semisweet chocolate, 4 ounces butter (1 stick or 113 gm), 1/3 cup sugar or 1/3 cup icing sugar in a practical dish for home cooking. It takes about 34 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 4 ounces semisweet chocolate
- 4 ounces butter (1 stick or 113 gm)
- 1/3 cup sugar or 1/3 cup icing sugar
- 2 large eggs, room temperature
- 1/2 cup white flour
- 6 -8 caramel squares
- maldon flaked sea salt
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Instructions
Preheat oven to 425. Butter the ramekins and dust with cocoa powder (optional). Cut each caramel square into a few smaller pieces and press some salt onto them and set aside. If you leave them whole, they might not melt all the way through.
Microwave the chocolate and butter for one minutes in a large bowl. The chocolate will not have completely melted at this point. Whisk till the chocolate and butter combines.
Add the sugar and mix it inches Add the eggs and incorporate. Stir in the flour. Work the flour in gently to combine. Divide batter evenly between the 4 ramekins. Gently scatter the caramel bits around the batter, trying not to press so hard that the caramel rests on the bottom of the dish.
Place ramekins on a cookie sheet and bake between 10 - 14 minutes. The cake is ready when it has a domed appearance, the centre is a little moist and the edges of the cake, dry and firm. Leave in ramekin for 5 minutes before inverting onto serving plates. Run a knife around the cake and carefully invert. Garnish with some extra salt.
Note: The recipe works extremely well with the salt flakes -- anything else would really affect the taste. Plan well when you want to serve them. If not served within 10 minutes of taking them out of the oven, the caramel tends to harden up.
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