Would Valentine’s Day even be Valentine’s Day without chocolate? Probably not! This caramel chocolate lava cake recipe is quite the show-stopper when it comes to impressive desserts. The rich dark chocolate, paired with caramel and a little flaky sea salt is a classic combo we’ll always be over the moon for.
Caramel Chocolate Lava Cake Recipe
Makes: 4 servings
Total Time: 35 minutes
• 1 stick unsalted butter, plus melted butter for brushing
• 1 tablespoon unsweetened cocoa powder
• ¼ cup plus 1 tablespoon all-purpose flour
• 8 ounces dark chocolate, chopped
• 1/3 cup sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla
• Pinch of salt
• 4 heaping teaspoons of cold, store-bought caramel sauce
• Flaky sea salt for sprinkling
Preheat oven to 425°F. Rub four 6-ounce ramekins with melted better or spray with nonstick
In a small bowl, whisk cocoa powder with 1 tablespoon of flour. Dust ramekins with cocoa
mixture then turn over and tap out the excess. Place ramekins on a baking sheet.
In a medium saucepan, combine 1 stick of butter with chopped chocolate over very low heat.
Stir occasionally until melted and smooth, then remove from heat and let cool slightly.
In a bowl, use an electric mixer to beat the sugar, eggs, vanilla and salt at medium-high speed
until thick and pale yellow, about 3-4 minutes. Using a rubber spatula, fold in the melted
chocolate until no streaks remain. Then fold in the flour until just incorporated.
Divide about 2/3 of the batter evenly among the four ramekins. Then spoon 1 heaping
teaspoon of caramel into each ramekin. Sprinkle with sea salt then cover with the remaining
Bake in the center of the oven for about 12-14 minutes, until the edges are just set but the
centers are still slightly jiggly. Transfer the ramekins to a rack and let cool 5-8 minutes.
To remove the cakes, run the tip of a small knife around each cake to loosen. Place a small
plate on top of the ramekin and invert. Carefully lift off the ramekins and serve immediately!