Think molten-center brownies upgraded with silky salted-caramel cores and a whisper of espresso. These individual lava cakes bake in under 15 minutes, impress dinner guests, and photograph like a dream.
Ingredients
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4 oz dark chocolate (70 %), chopped
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½ cup unsalted butter, cubed
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½ cup granulated sugar
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2 large eggs + 1 egg yolk
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1 tsp vanilla extract
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1 tsp instant espresso powder (optional)
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¼ cup all-purpose flour
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¼ tsp fine sea salt
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8 soft salted-caramel candies (or 4 heaping tsp thick dulce de leche)
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Flaky salt & cocoa powder for finishing
Instructions
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Preheat oven to 425 °F; butter and cocoa-dust four 6-oz ramekins.
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Melt chocolate and butter together (double boiler or microwave bursts); whisk smooth.
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Beat in sugar, eggs, yolk, vanilla, and espresso powder.
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Fold in flour and salt just until streak-free.
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Fill ramekins halfway. Nestle two soft caramels (or 1 tsp dulce de leche) in center of each. Cover with remaining batter.
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Bake 12–13 minutes until edges are set but centers still jiggle.
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Rest 1 minute, loosen edges, invert onto plates. Dust with cocoa and flaky salt.
Cooking Tips & Tricks
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Chill filled ramekins 30 min for sharper lava effect.
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Pull at 12 min for molten, 14 min for fudgy centers.
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Swap espresso for chili powder for Aztec heat.
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Make batter ahead; refrigerate up to 24 hours.
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Reheat leftovers 10 sec in microwave for re-molten surprise.
Variations & Serving Ideas
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Peanut Butter Core: Replace caramel with frozen PB dollops.
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Raspberry Lava: Add frozen raspberry purée cubes for tart contrast.
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Gluten-Free: Use rice flour; texture stays decadent.
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Dinner-Party Flair: Serve with quenelle of vanilla bean gelato and shard of caramel brittle.
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Mini Tasting: Divide into 8 mini muffin molds (6–7 min bake) for bite-size delights.
Final Thoughts
Salted Caramel Chocolate Lava Cakes marry French finesse with undeniable crowd appeal—ideal for romantic posts, holiday menus, or viral reels. Share your ooze-worthy shots with #DaillyRecipes and watch dessert fans melt.
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