Recipe: Salted Caramel Lava Cake
By: Jaimie Spitz | Date: February 12 2015
If you need a last-minute Valentine’s Day caramelly-chocolate surprise for your love, or a decadent treat for Fat Tuesday that’s just around the corner, or perhaps you don’t need a reason to eat cake at all, then this caramel lava cake recipe is perfect for you!
Salted caramel is all the rage right now and I don’t think I’ve ever been more in sync with a trend…ever. At the risk of sounding hipster-esque, I have to say that I’ve been head over heals in love with salted caramel for many years before it was trendy, I might add. But unlike a hipster, I’m actually quite glad that the rest of the public is jumping on this salty-caramel bandwagon. I now see my favorite sweets in grocery stores, candy stores, in a ton of online recipes, and as ice cream flavors. Getting my sticky little paws on salted caramel is no longer a challenging feat and I, for one, am ecstatic.
So throw my favorite cavity yanker into chocolate cake, melt it into caramel lava and call me happy. Share it with your love, your mom, not your dog, your best friend, or even your two sisters like I did (now they owe me).
Happy Valentine’s Day, Happy Fat Tuesday, and Happy Cake Eating Day…which, let’s face it, should be every day.
4 oz. of butter (1 stick), butter for greasing the ramekins
1/3 cup sugar
4 oz. of semi-sweet baking chocolate
2 large eggs
1/3 cup flour
4, 3-in. diameter ramekins (I used 2, 4.5-in diameter ramekins because I had them but I think the size of the smaller ones is the perfect proportion. Better yet, use a small heart-shaped ramekin to get really flirty this V-day!)
Try It Out!
Preheat oven to 350° F
Grease the ramekins with butter
Cut the caramels into smaller pieces (to facilitate melting)
Press a small amount of sea salt into them
In a medium sauce pan over low heat, melt the butter and chocolate while whisking to combine into a smooth mixture (you can also melt them in the microwave to save some time)
Transfer to a medium-sized mixing bowl
Whisk in the sugar and then the eggs
Slowly add the Flour
Divide between the four ramekins
Press at least 4 caramel squares into the batter until they are covered. (use more if you want that middle extra gooey)
Cook for about 16-20 minutes (or until the top of the cake is raised in the middle)
Remove from ramekin or eat directly out of the ramekin like we did—a bunch of classy broads, indeed.