These are one of those decadent, indulgent, serve-at-the-queens-table recipes my friends. If you don’t know what a lava cake is, let me explain… They are small (usually) chocolate cakes that have a liquid chocolate center. Except today we’re changing that up and turning these into Salted Caramel Lava Cakes.
The liquid, gooey chocolate center is created by cooking these cakes at a high temperature for a short period of time. The high temperatures cook the whole cake and sets the outside while leaving the middle seemingly unbaked.
Today’s lava cakes don’t just have a melting chocolate middle. Oh no. We’ve amped these up and have put salted caramel in the center with the chocolate.
We want a dessert for fit for the Queen remember?
I am no stranger to lava cakes. They’re wither my best friend or worst enemy. Best friend: gooey and not too ‘eggy’. Worst enemy: Over cooked and eggy
A lot of recipes I’ve found have at least 4-6 eggs! I understand the eggs give the texture and add stability to the lava cake. However, I find these can taste eggy and I absolutely hate that. It happens to be one of my pet peeves so after a lot – and I mean A LOT – of testing, I have finally perfected this recipe and I have managed to work out a way to only use two eggs! #celebrate.
Another characteristic of lava cakes is the use of – or lack of – flour. We only need a touch of flour to set the outside not enough to bake a cake.
For the salted caramel, I used my trusty Salted Caramel Sauce recipe. If you prefer, you can use a store bought sauce but I can’t vouch for the results. I also chose to use salted caramel milk chocolate in the cake batter to up the salted caramel flavour. If you prefer, you can just use all dark chocolate.
A few more tips on making these salted caramel lava cakes:
- Grease the ramekins thoroughly. Be sure to coat with cocoa as you want these to slip out as easily as possible.
- DO NOT OVER-BAKE! The top and sides of these should be set and the top will be slightly springy to the touch but the middle should wobble. This is what we want. Don’t worry, they are cooked so please take them out of the oven and resist the urge to keep baking!
I hope you try this recipe and please don’t be afraid of lava cakes. If you follow these steps you will have a perfect outcome and if you do try this recipe, remember to #lightscamerabake on Instagram and show me your creation! Recipe Card
- 1/2 Cup Brown Sugar
- 50 g Butter, Melted (1/4 Cup)
- 3 Tbsp. Milk
- 1/2 - 1 tsp Salt
- 150 g Butter
- 100 g Salted Caramel Chocolate
- 50 g Dark Chocolate
- 2 Large Eggs
- 1/3 Cup Icing Sugar
- 1/3 Cup All Purpose Flour
- Cocoa for Dusting
- Grease 6 small ramekins thoroughly with butter. (I used 6.8cm round ramekins).
- Dust the with bottom and sides with cocoa and place on a baking tray and set aside.
- First make the salted caramel.
- Place the butter and brown sugar in a saucepan on a medium to high heat.
- Once the butter has melted, add the milk and bring to the boil.
- Boil for at least 2 minutes before removing from the heat.
- Add the salt and allow to cool while you make the lava cake mixture.
Preheat the oven to 210°C (410°F)
- Melt the butter, salted caramel chocolate and dark chocolate together.
- Beat the eggs and icing sugar together until fluffy.
- Mix in the chocolate mixture.
- Finally fold in the flour.
- Pour around about two tablespoons of mixture into each ramekin.
- Place a heaped tablespoon of salted caramel sauce into the middle of each.
- Top each ramekin with the remaining lava cake mixture to cover the salted caramel.
- Place in the baking tray in the oven for around 10 minutes. Check them at 7 minutes. The tops and sides will be set and the top very lightly springy. The middle will be wobbly.
You can use all dark chocolate if you prefer.