Chocolate Lava Cake with Caramel
Imagine the combination of chocolate and caramel together... it's a match made in heaven! You can have this elegant dessert at any time of the year... no need to wait for Valentine's Day!
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.