Chocolate Caramel Molten Lava Cake
- Indulge in the ultimate chocolate experience with these decadent caramel-filled lava cakes.
- A tender chocolate exterior gives way to a flowing center of rich chocolate and caramel.
- Perfect for special occasions or whenever you need an impressive dessert that’s surprisingly simple to make.
- Prep Time: 15
- Cook Time: 14
- Total Time: 29 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup dark chocolate chips (60-70% cacao), melted
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup all-purpose flour, sifted
- 1/4 tsp salt
- 1/4 cup caramel sauce, plus extra for drizzling
- 1 tsp vanilla extract (optional)
- 1/2 tsp espresso powder (optional)
- 2 tbsp cocoa powder, for dusting ramekins
- Flaky sea salt, for garnish (optional)
- Vanilla ice cream, for serving
- Fresh raspberries, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Thoroughly grease four 6-ounce ramekins with butter, then dust with cocoa powder.
- Combine melted butter, melted chocolate, and sugar in a medium bowl and whisk until smooth and glossy. Add espresso powder if using.
- Whisk in eggs one at a time until completely incorporated. Add vanilla extract if using and mix until just combined.
- Gently fold in the sifted flour and salt using a rubber spatula until just incorporated. Don’t overmix.
- Fill each prepared ramekin halfway with batter. Add 1 tablespoon of caramel sauce to the center of each, then top with remaining batter, leaving 1/4 inch space at the top.
- Place ramekins on a baking sheet and bake for 12-14 minutes until edges are set but center still jiggles slightly.
- Allow cakes to cool for exactly 1 minute after removing from oven.
- Run a knife around the edges of each ramekin to loosen. Place a dessert plate on top and carefully invert. Lift the ramekin to release the cake.
- Drizzle with additional warm caramel sauce and serve immediately with ice cream, berries, and a pinch of flaky sea salt if desired.
Notes
- For best results, don’t overbake – the cakes should have a slightly jiggly center.
- You can prepare the batter up to 24 hours ahead, fill ramekins, cover with plastic wrap, and refrigerate until ready to bake.
- If baking from refrigerated, add 1-2 minutes to the baking time.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 cake
- Calories: 415
- Sugar: 28
- Sodium: 180
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 8
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
- Cholesterol: 125
Keywords: chocolate caramel molten lava cake, lava cake recipe, molten chocolate cake, caramel dessert, rich chocolate cake