Salted Caramel Lava Cakes
Chocolate cakes that have a liquid chocolate and salted caramel center.
Servings: 6 Cakes
Calories: 572kcal
Ingredients
Salted Caramel Sauce;
- ½ Cup Brown Sugar (100g)
- ¼ Cup Butter, Melted (55g)
- 3 Tbsp. Milk
- ½ - 1 teaspoon Salt
Lava Cakes;
- ⅔ Cups Butter (150g)
- ½ Cup Salted Caramel Chocolate (100g)
- ¼ Cup Dark Chocolate (50g)
- 2 Large Eggs
- ⅓ Cup Icing Sugar (45g)
- ⅓ Cup All Purpose Flour (50g)
- Cocoa for Dusting
Instructions
- 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.
Notes
You can use all dark chocolate if you prefer.
Nutrition
Serving: 1Cake | Calories: 572kcal | Carbohydrates: 53g | Protein: 5g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 140mg | Sodium: 866mg | Potassium: 178mg | Fiber: 1g | Sugar: 44g | Vitamin A: 102IU | Calcium: 87mg | Iron: 2mg