This salted caramel chocolate lava dessert is rich, indulgent, and wonderfully molten at the centre. The texture is soft and cake like on the outside, with a warm, flowing chocolate and caramel middle that feels truly special. It is a surprisingly straightforward bake that looks impressive but is very manageable for home bakers. From start to finish, it comes together quickly, making it ideal for dinner parties or a cosy night in.

Ingredients

For the chocolate lava cakes

120 g dark chocolate, chopped
100 g unsalted butter, diced
2 large eggs
2 large egg yolks
80 g caster sugar
40 g plain flour
2 tbsp cocoa powder
0.25 tsp fine sea salt

For the salted caramel centre

4 tsp thick salted caramel sauce

For greasing

Butter, for ramekins
Cocoa powder, for dusting

Method

Oven preparation

Preheat the oven to 200°C or 180°C fan. Generously butter four ramekins and dust lightly with cocoa powder, tapping out any excess. Place them on a baking tray and set aside.

Melting and mixing

Put the dark chocolate and butter into a heatproof bowl. Set it over a pan of gently simmering water, making sure the bowl does not touch the water. Stir until smooth and glossy, then remove from the heat and leave to cool slightly.

In a separate bowl, whisk the eggs, egg yolks, and caster sugar until pale and slightly thickened. Pour in the melted chocolate mixture and stir gently to combine.

Sift in the flour, cocoa powder, and salt. Fold carefully until you have a smooth batter with no dry pockets.

Filling and baking

Spoon the batter evenly between the prepared ramekins, filling each about two thirds full. Add one teaspoon of salted caramel sauce to the centre of each, then top with the remaining batter so the caramel is hidden inside.

Related: Wendy’s Sugar Cookie Recipe

Bake for 11 to 13 minutes, until the edges are set but the centres still feel soft to the touch.

Cooling and serving

Remove from the oven and leave to stand for 1 minute. Carefully run a knife around the edge, then turn out onto serving plates. Serve immediately while the centres are still molten.

Tips

How do I get a perfectly runny centre?

Do not overbake. The edges should be firm, but the middle should still wobble slightly when gently shaken.

Can I make these ahead of time?

You can prepare the batter and fill the ramekins up to 6 hours in advance. Keep them covered in the fridge and bake straight from chilled, adding 1 extra minute to the baking time.

Why did my lava cakes not flow?

This usually means they were baked too long or the oven temperature was too high. Check your oven runs true and reduce baking time slightly next time.

Serving Suggestions

Serve with vanilla ice cream
Add a dollop of lightly whipped cream
Finish with fresh berries
Dust lightly with icing sugar

Storage

Room temperature

These are best enjoyed straight away and do not store well at room temperature once baked.

Refrigerator

Unbaked filled ramekins can be covered and refrigerated for up to 6 hours before baking.

Freezing

You can freeze the unbaked ramekins for up to 1 month. Bake from frozen, adding 2 to 3 minutes to the cooking time.

Nutrition

Calories: 420 kcal
Carbohydrates: 36 g
Protein: 7 g
Fat: 28 g
Saturated Fat: 16 g
Sodium: 180 mg

Values are estimates and will vary based on ingredients used.

Related: Red Velvet Marble Waffles

FAQs

Can I use milk chocolate instead of dark chocolate?

You can, but the result will be much sweeter and less intense. Dark chocolate gives the best balance with the salted caramel.

What size ramekins should I use?

Standard 180 to 200 ml ramekins work perfectly for this recipe.

Can I make this without caramel?

Yes. Simply leave out the caramel for a classic chocolate lava cake.

How do I know when they are done?

The edges should look set and slightly pulled away from the ramekin, while the centre remains soft.