Chocolate And Caramel Lava Cakes Recipe

Name: Chocolate And Caramel Lava Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup granulated sugar; 3 tbsp butter, chopped; 1/2 cup heavy cream; 1/4 tsp sea salt flakes; None None Lava Cakes; 3/4 cup granulated sugar; 1/2 cup butter, melted, cooled; 3/4 cup self-rising flour; 2 tbsp ground almonds; 1/3 cup cocoa powder, plus extra to dust; 1/3 cup milk; 2 None large eggs; 1 tsp vanilla extract; 2 oz dark chocolate, finely chopped; 1 cup brown sugar; 4 scoops vanilla ice cream

Servings: persons

1/3 cup granulated sugar
3 tbsp butter, chopped
1/2 cup heavy cream
1/4 tsp sea salt flakes
None None Lava Cakes
3/4 cup granulated sugar
1/2 cup butter, melted, cooled
3/4 cup self-rising flour
2 tbsp ground almonds
1/3 cup cocoa powder, plus extra to dust
1/3 cup milk
2 None large eggs
1 tsp vanilla extract
2 oz dark chocolate, finely chopped
1 cup brown sugar
4 scoops vanilla ice cream

1
To make the caramel sauce, place sugar in a small saucepan. Cook over low heat, without stirring, for 8 mins, or until caramelized. Carefully add butter, cream and salt. Simmer for 2 mins, stirring if necessary, until smooth. Let cool to room temperature.
2
Preheat oven to 400u00b0F. Grease 4 (11 oz) ramekins and place on a baking tray lined with parchment paper. Spoon 1 tbsp caramel sauce into each ramekin.
3
In a food processor, combine sugar, butter, flour, ground almonds, 2 tbsp cocoa powder, milk, eggs and vanilla and process until smooth. Transfer mixture to a large bowl and stir in chocolate. Distribute between ramekins.
4
Combine brown sugar and remaining cocoa powder in a small bowl. Sprinkle evenly over ramekins. Add 1/4 cup boiling water to each ramekin to wet the sugar. Bake for 25 mins, or until tops are firm to the touch.
5
Dust with cocoa powder. Serve immediately with ice cream and drizzled with remaining caramel sauce.

1394

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/3 cup granulated sugar, 3 tbsp butter, chopped, 1/2 cup heavy cream, 1/4 tsp sea salt flakes, and more.

Yes, Chocolate And Caramel Lava Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate And Caramel Lava Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions