Warm Salted Caramel Lava Cakes ✨🍫
These Warm Salted Caramel Lava Cakes are the perfect fusion of rich chocolate, gooey salted caramel, and a hint of flaky salt. A decadent dessert for any occasion, they’re easy to make and deliver an indulgent surprise with every bite!
🟣 Ingredients
For the Lava Cakes:
- 1/2 cup store-bought caramel or dulce de leche
- 1/2 tsp flaky salt
- 1 stick (1/2 cup) unsalted butter
- 6 oz bittersweet chocolate, chopped
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
🟪 Step-by-Step Instructions
Step 1: Prepare the Salted Caramel Core
- In a small bowl, mix the caramel or dulce de leche with the flaky salt.
- Dollop 1 heaping teaspoon of the mixture onto a parchment-lined cookie sheet for each cake.
- Freeze the dollops for 30 minutes until firm.
Step 2: Prepare the Batter
- Preheat your oven to 425°F (220°C). Grease and line 9 muffin tins with parchment paper or baking spray.
- Melt the butter in a small saucepan over medium heat. Remove from heat and stir in the chopped chocolate until smooth. Let cool slightly.
- In a stand mixer, whip the eggs and sugar on high speed for 4–5 minutes, or until pale and doubled in size.
- Gradually add the melted chocolate mixture and vanilla extract, folding gently to combine.
- Sift in the flour and fold until just incorporated.
Step 3: Assemble the Lava Cakes
- Fill each muffin tin about 2/3 full with the batter.
- Push a frozen salted caramel round into the center of each tin.
- Top with a spoonful of the remaining batter, ensuring the caramel is fully covered.
Step 4: Bake and Serve
- Bake the lava cakes for 10–12 minutes, or until the tops are set and just beginning to crack.
- Cool in the tins for 5–10 minutes before carefully lifting them out.
- Serve warm with a scoop of vanilla ice cream for an extra indulgent treat!
🌟 Tips for Perfect Lava Cakes
- Freezing the Caramel: Ensures the caramel stays gooey and doesn’t blend into the batter during baking.
- Don’t Overbake: The center should remain molten, so keep a close eye on the cakes after 10 minutes.
- Individual Molds: Ramekins or silicone molds work well if you don’t have a muffin tin.
❓ Frequently Asked Questions
Q: Can I make these cakes ahead of time?
A: Yes! Assemble the cakes up to the baking step and refrigerate for up to 24 hours. Bake straight from the fridge, adding an extra 1–2 minutes to the baking time.
Q: What’s the best chocolate to use?
A: Use high-quality bittersweet or semisweet chocolate with 60–70% cocoa for the richest flavor.
Q: Can I freeze the cakes?
A: You can freeze the baked cakes, but they’re best served fresh for the molten center. Reheat gently in the oven to restore the gooey texture.
📌 Details and Variations
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Servings: 9 lava cakes
Variations:
- Peanut Butter Core: Substitute the salted caramel with frozen peanut butter for a nutty twist.
- Spicy Kick: Add a pinch of cayenne or cinnamon to the chocolate mixture for a spicy variation.
- Garnishes: Serve with fresh berries, chocolate shavings, or caramel drizzle for extra flair.
This dessert is pure comfort food with a touch of elegance. Perfect for a cozy night in or to impress your guests at a dinner party. Enjoy the warm, gooey decadence! 🍨✨
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