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Decadent Salted Caramel Chocolate Lava Cakes for Two

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Rich, luscious chocolate lava cakes with a molten salted caramel center, perfect for an intimate dessert experience. Quick and easy to make with simple ingredients.

Ingredients

Scale
  • 4 tbsp (60g) unsalted butter, plus extra for greasing ramekins
  • 3.5 oz (100g) bittersweet or dark chocolate, chopped
  • 2 large eggs, room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 4 tbsp salted caramel sauce (homemade or store-bought)

Instructions

  1. Preheat your oven to 425°F (220°C). Butter your two ramekins generously and place them on a baking tray.
  2. Melt the chocolate and butter together using a double boiler or microwave in 20-second bursts, stirring in between until smooth and glossy. Set aside to cool slightly (about 5 minutes).
  3. In a medium bowl, whisk the eggs and granulated sugar until pale and slightly thickened, about 3-4 minutes, until light and airy.
  4. Add vanilla extract and a pinch of salt into the egg mixture, folding gently.
  5. Slowly fold the melted chocolate mixture into the egg mixture using a spatula, taking care not to deflate the batter.
  6. Optional: If using flour, sift 1 tbsp over the batter and fold gently until combined.
  7. Pour half of the batter evenly into the ramekins. Add 2 tbsp of salted caramel sauce in the center of each. Top with the remaining batter, covering the caramel completely.
  8. Bake immediately for 12-14 minutes until edges are set but the center is still soft and jiggly. Keep an eye on them as ovens vary.
  9. Remove from oven and let rest for 1-2 minutes. Run a knife around the edges carefully, then invert each ramekin onto a dessert plate. Tap gently to release the cake.
  10. Serve warm, optionally with a sprinkle of flaky sea salt or a scoop of vanilla ice cream.

Notes

Butter ramekins generously and optionally dust with cocoa powder to prevent sticking. Start checking cakes at 12 minutes to avoid overbaking and losing the molten center. Use good quality chocolate for best flavor and texture. The lava cakes are best served warm and fresh. Leftovers can be refrigerated for up to 2 days and reheated gently. Batter can be frozen in ramekins for up to one month.

Nutrition

Keywords: chocolate lava cake, salted caramel, molten chocolate cake, easy dessert, romantic dessert, quick dessert, chocolate dessert

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