These sensational Salted Caramel Lava Cakes have the most delicious oozing and melty salted caramel center that makes this the most decadent cakes you have had in years.
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I’m not too sappy when it comes to this lovey dovey stuff. I have never been the one to commit to PDA (public displays of affection). I’m usually the one screaming “Get a room!” It’s not because I’m uncomfortable with it; its just that I don’t need to necessarily broadcast that I’m in love and blah blah blah, ya know? So why post this Salted Caramel Lava Cakes recipe which is clearly for Valentine’s Day then? Well, if I had to choose one thing to do on Valentine’s Day it would be having the dinner and decadent dessert, and nothing says I love you more than one of these Salted Caramel Lava Cakes.
Key Ingredients
- Bittersweet Chocolate: Adds that deep, luxurious chocolate flavor that’s oh-so-essential.
- Butter: It brings richness and ensures our lava cakes are gorgeously gooey.
- All-Purpose Flour: Gives our cakes structure while keeping them tender.
- Confectioner’s Sugar: For that sweet caress that balances the bittersweet chocolate.
- Large Eggs: The binding agents that bring it all together, lending moisture and creating that melt-in-your-mouth texture.
- Soft Caramel Candies: Ooozes with sweet, sticky, caramel goodness.
- Sea Salt: The final sprinkle that takes us from “yum” to “can I have another?” with its perfect salty kiss.
How to Make Salted Caramel Lava Cakes
- Preheat oven to 425 degrees.
- Add chocolate and butter to a microwave safe medium sized bowl and heat in intervals of 20 seconds stirring after each heating until completely melted and smooth.
- Next whisk in all-purpose flour and confectioner’s sugar until batter is smooth.
- Lastly, whisk in two eggs and egg yolk and vanilla extract until the batter is well blended.
- Using 4 (6 ounce) ramekins that have been sprayed with non-stick spray, fill each ramekin half way with cake batter. Next add two unwrapped caramels into each ramekin then sprinkle with sea salt (about a 1/8-1/4 teaspoon per cake depending on how much salty flavor you want). Spoon remaining cake batter over each cake.
- Bake cakes for 12-14 minutes then remove from oven.
- Let cool for 2 minutes then take a knife and run along the inside of each ramekin to help release the cake.
- Invert the cakes on individual plates. Dust with sea salt or powdered sugar and serve warm.
How to Store and Reheat
To store your Salted Caramel Chocolate Lava Cakes, let them cool completely, then place them in an airtight container in the fridge. When you’re ready for round two, reheat them in the microwave for a few seconds or in the oven at 350°F for about 10 minutes, until they’re warm and gooey again. This way, you’ll bring back that fresh-baked magic in every bite!
Favorite Chocolate Caramel Recipes
- Salted Caramel Chocolate Chip Cookies
- Salted Caramel Popcorn Brownies
- Turtle Brownies
- Caramel Pretzel Brownies
- Turtle Cookies
Salted Caramel Lava Cakes
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 3 ounces bittersweet chocolate
- ¾ stick butter
- ¼ cup all-purpose flour
- ¾ cup confectioner’s sugar
- 2 large eggs
- 1 large egg yolk
- 1½ teaspoon pure vanilla extract
- 8 prepackaged caramel candies unwrapped (make sure they are soft like the ones listed above)
- Sea salt
Instructions
- Preheat oven to 425 degrees.
- Add chocolate and butter to a microwave safe medium sized bowl and heat in intervals of 20 seconds stirring after each heating until completely melted and smooth.
- Next whisk in all-purpose flour and confectioner’s sugar until batter is smooth.
- Lastly, whisk in two eggs and egg yolk and vanilla extract until the batter is well blended.
- Using 4 (6 ounce) ramekins that have been sprayed with non-stick spray, fill each ramekin half way with cake batter. Next add two unwrapped caramels into each ramekin then sprinkle with sea salt (about a 1/8-1/4 teaspoon per cake depending on how much salty flavor you want). Spoon remaining cake batter over each cake.
- Bake cakes for 12-14 minutes then remove from oven.
- Let cool for 2 minutes then take a knife and run along the inside of each ramekin to help release the cake.
- Invert the cakes on individual plates. Dust with sea salt or powdered sugar and serve warm.
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Dear Jocelyn, these little lava cakes look splendid! What a beautiful treat. I must try them soon. xo, Catherine
I hope you enjoy!!
I too am not much of a romantic but this salted caramel lava cake would woo me.
Ahhh girl you know I can’t looking at something this gooey and delicious without devouring it in 2 secs. It looks AMAZING!!
Now that is something I would really enjoy. I’ve made a salted caramel and chocolate tart too.. but never tried lava cakes this way. It is definitely a must.
Totally put it on your list!