Print

Decadent Triple Chocolate Lava Cake Recipe with Easy Salted Caramel Drizzle

triple chocolate lava cake - featured image
Print Recipe

A rich and gooey triple chocolate lava cake featuring bittersweet chocolate, cocoa powder, and chocolate chips, topped with a luscious salted caramel drizzle for a perfect sweet-salty balance.

Ingredients

Scale
  • 6 tablespoons unsalted butter (85 grams), plus extra for greasing ramekins
  • 4 ounces bittersweet or semi-sweet chocolate, chopped
  • 1/2 cup granulated sugar (100 grams)
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/4 cup all-purpose flour (32 grams) (can substitute almond flour for gluten-free)
  • 2 tablespoons unsweetened cocoa powder (15 grams), sifted
  • 1/4 cup mini semi-sweet chocolate chips (45 grams)
  • Sea salt, for sprinkling on top
  • For the salted caramel drizzle:
  • 1/2 cup granulated sugar (100 grams)
  • 3 tablespoons unsalted butter (45 grams), cut into pieces
  • 1/4 cup heavy cream (60 ml), warmed
  • 1/2 teaspoon sea salt, or to taste

Instructions

  1. Preheat oven to 425°F (220°C). Generously grease four 6-ounce ramekins with butter and dust with cocoa powder, tapping out excess. Place ramekins on a baking sheet.
  2. Melt chopped bittersweet chocolate and 6 tablespoons butter together in a heatproof bowl over simmering water or in the microwave in 30-second bursts. Stir until smooth and glossy. Let cool slightly.
  3. In a separate bowl, whisk 2 whole eggs, 2 egg yolks, and 1/2 cup granulated sugar until pale and slightly thickened (2-3 minutes).
  4. Slowly pour melted chocolate mixture into egg mixture, whisking gently to combine. Sift in 1/4 cup flour and 2 tablespoons cocoa powder, folding carefully with a spatula until just incorporated.
  5. Fold in 1/4 cup mini chocolate chips.
  6. Divide batter evenly among prepared ramekins, filling each about 3/4 full.
  7. Bake for 12-14 minutes until edges are firm but centers are still wobbly and gooey. Watch carefully to avoid overbaking.
  8. While cakes bake, make salted caramel drizzle: heat 1/2 cup sugar in a small saucepan over medium heat, stirring gently until sugar dissolves and turns deep amber. Remove from heat, stir in 3 tablespoons butter until melted, then whisk in 1/4 cup warm heavy cream until smooth. Stir in 1/2 teaspoon sea salt. Let cool slightly.
  9. Let cakes cool 1-2 minutes, then run a knife around edges and invert onto serving plates.
  10. Drizzle salted caramel over each cake and sprinkle a pinch of sea salt on top. Serve immediately with vanilla ice cream or fresh berries if desired.

Notes

Use room temperature eggs for better batter texture. Watch the oven closely to avoid overbaking. Grease and dust ramekins with cocoa powder to prevent sticking. Make caramel carefully to avoid burning. Batter can be prepared ahead and refrigerated in ramekins for up to 24 hours; add 1-2 minutes to baking time if chilled.

Nutrition

Keywords: triple chocolate lava cake, molten chocolate cake, salted caramel drizzle, easy chocolate dessert, quick chocolate cake, gooey chocolate cake

Find it online: https://norasfoods.com/decadent-triple-chocolate-lava-cake-recipe-with-easy-salted-caramel-drizzle/