Salted Caramel Chocolate Lava Cakes (Print)

Individual chocolate cakes with molten salted caramel centers, finished with sea salt. Decadent and elegant.

# Components:

→ Salted Caramel Centers

01 - 1/2 cup granulated sugar
02 - 2 tablespoons water
03 - 3 tablespoons heavy cream
04 - 2 tablespoons unsalted butter
05 - 1/2 teaspoon sea salt

→ Chocolate Lava Cakes

06 - 6 ounces dark chocolate (70% cacao), chopped
07 - 6 tablespoons unsalted butter
08 - 2 large eggs
09 - 2 large egg yolks
10 - 1/4 cup granulated sugar
11 - 2 tablespoons all-purpose flour
12 - Pinch salt

→ For Serving

13 - Vanilla ice cream
14 - Fresh berries (optional)
15 - Powdered sugar for dusting
16 - Flaky sea salt for finishing

# Directions:

01 - In a saucepan over medium heat, combine granulated sugar and water. Cook without stirring until the mixture turns amber in color, about 8 to 10 minutes. Remove from the heat and whisk in heavy cream, unsalted butter, and sea salt until smooth. Cool caramel completely, then divide among six heatproof ramekins and freeze for 15 minutes.
02 - Preheat oven to 425°F (220°C). Generously butter six 6-ounce ramekins and dust with cocoa powder or sugar, tapping out any excess.
03 - In a microwave-safe bowl or over a double boiler, melt chopped dark chocolate and unsalted butter together, stirring until the mixture is smooth. Allow to cool slightly.
04 - In a bowl, whisk eggs, egg yolks, and granulated sugar until the mixture is thick and pale. Stir in the melted chocolate-butter mixture, then gently fold in all-purpose flour and salt until just combined.
05 - Place frozen caramel portions into the bottom of each prepared ramekin. Divide the chocolate batter evenly over the caramel centers, ensuring the caramel is completely covered. Arrange ramekins on a baking sheet.
06 - Bake for 10 to 12 minutes until edges are set but centers are still soft and slightly jiggly. Allow to rest for 1 minute. Run a knife around the edges, invert each cake onto a plate, and remove the ramekins. Dust with powdered sugar, top with flaky sea salt, and serve immediately with vanilla ice cream.

# Expert Advice:

01 -
  • Uses easy pantry ingredients with a few special touches for wow factor
  • Can be prepped ahead and baked fresh for guests
  • Luxurious restaurant-style dessert made at home with zero fancy equipment
  • Impressive results but surprisingly simple assembly
  • Balanced flavor from deep dark chocolate and hint of salty caramel
02 -
  • Each cake is high in fiber and protein for a dessert dessert
  • The cakes can be frozen before baking for a future treat
  • Freezes beautifully after baking for last-minute cravings
  • Naturally vegetarian with no need for special substitutes
03 -
  • Carefully monitor caramel as it cooks and do not stir or it may crystallize
  • Chill ramekins and caramel thoroughly for distinct molten centers
  • Do not overbake—check at ten minutes for maximum gooeyness
  • Always use very fresh eggs for fluffiest cakes and best rise
  • A dusting of cocoa or sugar inside the ramekin ensures easy release and a crisp exterior

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