Salted Caramel Molten Lava Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
There's something magical about biting into warm chocolate cake and having that salted caramel center ooze out. This molten lava cake has become my go to dessert when I want to impress without spending hours in the kitchen. The whole thing comes together in just 45 minutes from start to finish, which means you can have an elegant dessert ready for guests on short notice. Dark chocolate is packed with antioxidants, so you can feel a little better about indulging. The combination of rich cocoa, smooth caramel, and that touch of flaky sea salt creates an absolutely irresistible contrast that'll have everyone asking for your secret.
Ella x
Ingredients
- 300all-purpose flour
- 250 ggranulated sugar
- 180 gunsalted butter
- 3large eggs
- 120 mlwhole milk
- 6 gsalt
- 12 gflaky sea salt
- 60 gcocoa powder
- 150 gfinely chopped dark chocolate
- 100 gsalted caramel sauce(Store-bought or homemade)
- 6 gbaking powder
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease six 20cl ramekins and dust them with flour, tapping out any excess.
Tip: Don't skip this step for even baking.
- 2
Melt the butter and sugar in a saucepan over low heat, stirring occasionally, until smooth.
Tip: Be patient, as this step can take a few minutes.
- 3
Remove the saucepan from the heat and whisk in the eggs one at a time, followed by the milk, salt, and flour.
Tip: Don't overmix.
- 4
Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: If using the microwave, be careful not to overheat.
- 5
Whisk the melted chocolate into the egg mixture, then stir in the cocoa powder.
- 6
Divide the batter evenly among the prepared ramekins, then spoon a small amount of salted caramel sauce into the center of each.
Tip: Don't overfill the ramekins.
- 7
Bake for 12-15 minutes, or until the edges are set but the centers are still slightly jiggly.
- 8
Remove from the oven and let cool in the ramekins for 1 minute, then invert onto plates.
Tip: Be careful, as the cakes will be hot and fragile.
- 9
Drizzle with flaky sea salt and serve immediately.
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