Chocolate Lava Cake with Caramel
Love is in the air 💕 and it has a date… February 14th for most of us! Restaurants will be busy from lunch to closing time. When there’s a special event like this one and places are packed, many prefer to either celebrate a few days before or a few days later.
As I mentioned in my Hawaiian Ham Bacon Pizza blog, David and I started dating 💑 on February 9th so because Valentine’s Day is so close to our anniversary, we decided to combine these two together and “kiss” 😘 (not hit) two birds at the same time! WHAT? That’s cute! It’s Valentines’ after all… lol 😂!
If you prefer to keep things on a more intimate/private level, you’ll probably make a nice dinner at home with candle light, a nice bottle of wine, perhaps a box of chocolate and some Chocolate Covered Strawberries 🍓 OR you can make an amazing dessert that takes no time and the results are phenomenal! You want to go an extra mile to please your sweetie, right?
In this episode, I’ll share with you how to make my Chocolate Lava Cake with Caramel! That’s right! The combination of chocolate and caramel makes everyone go “mmm” 😋! It’s a match made in heaven! Your only concern is to make sure that your loved one has a sweet tooth 🦷 as well and the rest is a piece of cake… literally!
Picture from Brenda and George… thanks so much 🙏!
Although it’s super cute to serve this Chocolate Lava Cake with Caramel to your partner, this elegant dessert can be a hit for any special occasion! It requires about 30 minutes of your time ⏳ and it’s ready! When hosting a dinner, after pouring the chocolate batter into the ramekins, you can transfer them to the refrigerator until you’re ready to bake them.
In this featured recipe, I use my Salted Caramel Sauce. It’s so easy to make 👩🍳👨🍳 and much more flavorful than the ones from the store. Also when dealing with sticky ingredients, here’s a handy kitchen trick to use… Measuring Honey, Syrup or Molasses without Sticking. As they say – “never two without three” -, here’s another amazing kitchen trick to keep your raspberries longer… Berries • How to Keep Them Longer.
Either for your special someone or for a group of people, this Chocolate Lava Cake with Caramel is so scrumptious you can use it to your advantage… there’s nothing wrong with that, is there 😉?
Bon Appétit!🍽
Check out these other scrumptious chocolate dessert recipes… 😀
– Chocolate Cupcakes with Raspberry Frosting
– Chocolate Pot de Crème
– Chocolate Mint Nanaimo Bars
– Chocolate Éclairs
– Dulce de Leche Chocolate Parfait
– Spicy Holiday Chocolate Bark
– Chocolate Bourbon Pecan Pie
– Chocolate Raspberry Cake with a Mirror Glaze
– Silk & Satin Chocolate Pie
and for even more dessert recipes 🍰🍩, click on this link… Recipe Category • Dessert
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Chocolate Lava Cake with Caramel
Hover to scale
Ingredients
- softened butter, as needed for the ramekins tips & tricks
- 1 large free-run egg yolk
- 1 large free-run egg
- 2 tbsp. granulated sugar
- 2 ounces dark chocolate
- 2 tbsp. unsalted butter
- 2 tsp. unsweetened cocoa powder
- 1 tbsp. unbleached all-purpose flour
- 1 pinch fleur de sel
- 1 tbsp. caramel sauce see Recipe
- 1 tbsp. confectioners' sugar, for dusting
- 6 large raspberries, for garnish tips & tricks
Directions
- Preheat oven to 425ºF and line a baking sheet with a silicone mat.
- Generously butter the inside of 2 (5 ½ oz. each) ramekins; set aside.
- In a medium mixing bowl, combine egg yolk, egg and sugar. Whisk until the mixture is light with a lemon colored and foamy; set aside.
- In a double boiler, place chocolate and butter; cook until melted, stirring occasionally, about 2 minutes.
- Pour chocolate mixture into the egg mixture and whisk until well combined.
- Add cocoa powder to the egg mixture using a fine sieve over top and tap or rub a spoon until the powder has passed through; stir until combined.
- Repeat the same method with flour; stir until mixed.
- Add fleur de sel and stir until all the ingredients are very well combined.
- Fill up each ramekin with batter to about 1/3rd. Spoon caramel sauce in each and cover with the rest of the batter.
- Place the ramekins on the prepared baking sheet. Transfer to the preheated oven and bake for 12 minutes.
- Remove from the heat and let them rest for 4 minutes.
- Loosen the edges from the ramekin with a knife.
- Invert each cake onto a serving plate and dust with confectioners’ sugar; garnish with raspberries and serve immediately.
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