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Decadent Mini Molten Chocolate Lava Cakes Easy Salted Caramel Drizzle Recipe

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These mini molten chocolate lava cakes feature a warm, gooey chocolate center paired with a luscious salted caramel drizzle, perfect for quick indulgence and impressing guests.

Ingredients

Scale
  • 6 ounces bittersweet or semi-sweet chocolate, chopped
  • 1/2 cup unsalted butter (plus extra for greasing ramekins)
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/3 cup all-purpose flour, sifted
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar (for caramel)
  • 3 tablespoons unsalted butter, cubed (for caramel)
  • 1/4 cup heavy cream, warmed (for caramel)
  • 1/2 teaspoon sea salt flakes (for caramel)

Instructions

  1. Preheat your oven to 425°F (220°C). Butter the ramekins generously and dust them lightly with flour, tapping out the excess.
  2. Melt the chocolate and butter together in a double boiler or microwave-safe bowl in 30-second bursts, stirring between each until smooth, about 5 minutes.
  3. In a separate bowl, whisk the eggs, egg yolks, and granulated sugar until pale and slightly thickened, around 2-3 minutes.
  4. Stir the melted chocolate mixture into the egg mixture gently, then fold in the sifted flour and a pinch of salt until just combined.
  5. Divide the batter evenly among the prepared ramekins, filling each about 3/4 full. Place ramekins on a baking sheet and bake for 12-14 minutes until edges are set but centers are still wobbly.
  6. While the cakes bake, prepare the salted caramel drizzle: melt sugar in a small saucepan over medium heat, swirling gently until deep amber, about 5-7 minutes. Remove from heat, add butter carefully, then whisk in warmed cream until smooth. Stir in sea salt flakes and set aside to cool slightly.
  7. Remove cakes from oven and let rest for 1 minute. Run a knife around edges, invert each ramekin onto a dessert plate, and gently lift off.
  8. Drizzle generously with salted caramel sauce and serve immediately. Optionally, add vanilla ice cream or powdered sugar.

Notes

Use room temperature eggs for smoother batter. Do not overmix to keep air bubbles intact. Watch oven carefully to achieve perfect molten center. Grease ramekins well to prevent sticking. For dairy-free, substitute butter with coconut oil and heavy cream with coconut cream. For gluten-free, use gluten-free baking blend instead of all-purpose flour.

Nutrition

Keywords: molten chocolate lava cake, mini lava cakes, salted caramel drizzle, easy dessert, quick chocolate dessert, molten center cake

Find it online: https://milacook.com/decadent-mini-molten-chocolate-lava-cakes-easy-salted-caramel-drizzle-recipe/