Chocolate and caramel are a match made in dessert heaven. This molten lava cake combines the rich, gooey center of dark chocolate with a luscious caramel core, making it an irresistible treat. Perfect for any occasion, this elegant dessert can be whipped up quickly and is sure to impress. With a dusting of powdered sugar and a garnish of fresh raspberries, it’s a dessert that looks as good as it tastes. Let’s dive in!
Ingredients for Chocolate Lava Cake with Caramel
- Soft butter, as needed, for brushing the ramekins
- 1 large free-run egg yolk
- 1 large free-run egg
- 2 Tbsp granulated sugar (30 g)
- 2 oz dark chocolate (60 g)
- 2 Tbsp unsalted butter (30 g)
- 2 tsp unsweetened cocoa powder (5 g)
- 1 Tbsp unbleached all-purpose flour (10 g)
- 1 pinch fleur de sel
- 1 Tbsp caramel sauce (15 ml)
- Confectioners’ sugar, for dusting
- 6 large raspberries, for garnish
How to Make Chocolate Lava Cake with Caramel
Step 1: Prep the Ramekins
Preheat your oven to 425°F (220°C). Generously butter the inside of two 5 ½ oz (160 ml) ramekins, ensuring every surface is coated. Set aside.
Step 2: Prepare the Egg Mixture
In a medium mixing bowl, combine the egg yolk, whole egg, and granulated sugar. Whisk the mixture vigorously until it becomes light, frothy, and pale yellow in color. Set aside.
Step 3: Melt the Chocolate
Using a double boiler or Bain-Marie, place a heatproof bowl over a pot with a small amount of simmering water. Add the dark chocolate and unsalted butter to the bowl and stir occasionally until fully melted, about 2 minutes. Remove from heat and pour the melted chocolate mixture into the egg mixture. Whisk until well combined.
Step 4: Add Dry Ingredients
Sift the unsweetened cocoa powder over the egg and chocolate mixture using a fine mesh sieve. Gently stir until incorporated. Repeat the process with the flour, sifting and stirring to combine. Add a pinch of fleur de sel and mix until the batter is smooth and all ingredients are fully combined.
Step 5: Assemble the Cakes
Fill each prepared ramekin about one-third full with the chocolate batter. Add 1 Tbsp (15 ml) of caramel sauce to the center of each ramekin, then cover with the remaining batter. Place the ramekins on a baking sheet lined with a silicone mat or parchment paper.
Step 6: Bake the Cakes
Bake in the preheated oven for 12 minutes. The edges should be set, but the center should remain soft.
Step 7: Cool and Serve
Remove the ramekins from the oven and allow them to rest for 4 minutes. Use a knife to gently loosen the edges of each cake from the ramekins. Invert the cakes onto serving plates. Dust with confectioners’ sugar and garnish with fresh raspberries. Serve immediately for the perfect molten lava experience.
This chocolate lava cake with caramel is the ultimate dessert for chocolate lovers. The combination of rich dark chocolate, gooey caramel, and the slight crunch of fleur de sel creates a symphony of flavors and textures. Serve it after a romantic dinner, at a special gathering, or simply as a treat for yourself. Paired with fresh raspberries and a dusting of sugar, this dessert is as visually stunning as it is delicious. Enjoy the magic of molten chocolate and caramel in every bite!
