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Friday, April 19, 2013

Chocolate Caramel Lava Cake

Chocolate Caramel Lava Cake

(Adapted From: The Cooking

Stages of making homemade salted caramel

First of all you should use a copper pot because it distributes the heat more evenly and is perfect for this.

Sugar added to butter, at this stage I added my 1/2 tsp of sea salt.

Slowly browning on medium high heat as I stir occasionally, once it hits this stage don't take your eye off of it because it will burn FAST!

Perfect color!

Added cold cream, the caramel is ready when it reaches a temp of 108  or it coats the back of the spoon as you see her.

For storing, poor caramel into air-tight glass jars. Once in jar I added my tsp of good vanilla.
- Happy Baking!




  • For the cakes
  • 2/3 cup butter, plus more for greasing
  • 4ounces dark chocolate, chopped (I used a 40z Ghirardelli bar)
  • 4eggs
  • 2/3 cup sugar
  • 1/2 cup all-purpose flour

    • 1/3 cup plus 2 tablespoons cream
    • Squirt lemon juice, to taste (I used a tsp of vanilla instead)



    For the cakes:
    Spray 6 ramekins with cooking spray and coat with coco powder. In a double boiler, bowl or saucepan, very gently melt the butter and chocolate together over a water bath. In a separate mixing bowl, beat the eggs and sugar until thick, pale, and ribbony. Beat in the flour, and finally the chocolate mixture. Pour the mixture into the ramekins and chill.

    Just before serving, preheat the oven to 400 degrees F.

    Place the ramekins on a baking sheet, and bake until the top is set, 12 to 14 minutes. Remove. Let sit 5 minutes, before unmolding onto plates. Serve with caramel sauce, if using, or a scoop of ice cream.

    For the caramel sauce:

    Melt butter, add a layer of sugar, stir and then add the rest. Stir occasionally until browned the color of choice. Add 1/2 tsp of salt and then cream . Caution: It will splatter so stir carefully, caramel is ready when it coats the back of your spoon or 108 degrees.

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