SALTED CARAMEL LAVA CAKES
Perfectly gooey lava cake taken to the next level with a delicious salted caramel filling. Topped with ice cream and more caramel, this is a decadent dessert everyone is bound to love.
Provided by Steph
Categories Dessert
Yield 4
Number Of Ingredients 11
Steps:
- In a small pan over low heat, combine caramels, milk, and salt, stirring constantly until smooth. Set aside and let cool.
- Preheat oven to 400 degrees F.
- In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
- Whisk in powdered sugar until combined.
- Add 3 eggs and 1 egg yolk, and whisk until combined.
- Add vanilla and flour and mix again.
- Generously spray four 1 cup oven-safe cups with cooking spray, and evenly fill with batter.
- Spoon a generous amount of caramel into each cup (reserve the rest of the caramel for serving).
- Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
- Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.
Nutrition Facts : Servingsize 1 serving, Calories 2888 kcal, Fat 164 g, SaturatedFat 101 g, Cholesterol 433 mg, Sodium 2129 mg, Carbohydrate 348 g, Sugar 280 g, Protein 38 mg
THESE WARM SALTED CARAMEL LAVA CAKES ONLY REQUIRE 8 INGREDIENTS (EASIEST HOLIDAY DESSERT EVER!)
Warm salted chocolate caramel lava cakes - yes, you read that right! These Baking Therapy treats are different from traditional lava cakes: picture a cross between a cupcake and a brownie. They're chocolatey, fudgy and oozing with dulce de leche! Make a big batch and enjoy all winter long. Added bonus: this recipe requires only eight ingredients and takes just 40 minutes to whip up.Like Sabrina's lava cakes? Try her gingerbread doughnuts or her chocolate eggnog sandwich cookies.
Provided by Sabrina Stavenjord
Categories baking,Baking Therapy,chocolate,holidays
Time 42m
Yield 9 lava cakes
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Grease and line the bottoms of 9 muffin tins, set aside.
- In a small bowl, mix together the dulce de leche and flaky salt. Line a cookie sheet with parchment paper and lightly grease with neutral oil. Dollop 1 heaping teaspoon of dulce de leche on the greased paper, place in freezer for at least 30 minutes.
- While your dulce de leche is cooling: in a saucepan over medium heat, melt the butter. Once the butter has melted, turn off the heat and stir in the chopped chocolate. Mix until mixture is smooth.
- In the bowl of a stand mixer with the whisk attachment, whip the eggs and sugar on high until doubled in size, about 4-5 minutes. Stream in the melted chocolate mixture and vanilla and whisk to combine. Fold in the flour.
- Once the dulce de leche is cold, lightly grease your hands and roll them into perfect rounds. Set aside.
- With an ice cream scoop, fill the muffin tins ⅔ of the way full, reserving about ½ cup of batter. Push the dulce de leche rounds into the centre of each and top the cakes with the remaining batter.
- Bake in the oven for 10-12 minutes until the tops are slightly cracked. Cool in the muffin tin for 10 minutes. Wedge a knife or offset spatula to lift the cakes out, peel off the parchment. Enjoy with a scoop of ice cream.
CHOCOLATE LAVA CAKES WITH SALTED CARAMEL
This warm, gooey cake is a show stopper. "The Little Paris Kitchen: 120 Simple but Classic French Recipes" by Rachel Koo.
Provided by gailanng
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare 6 to 8 ramekins by brushing them with soft butter and then dusting with the cocoa powder. Make sure to tap out all the excess cocoa powder.
- Melt chocolate with cubed butter in a heat-proof bowl set over a pan of simmering water, stirring occasionally. Alternatively, melt chocolate and butter in microwave on low.
- Combine brown sugar and flour in bowl. Mix melted chocolate with eggs, followed by flour and sugar, Divide mixture between ramekins 3/4 full. Preheat oven to 350 degrees.
- Make caramel filling: Sprinkle a thin layer of sugar over bottom of a heavy-bottomed pan and place on medium heat. Once sugar starts to melt, add some more sugar. Repeat a couple of times until all the sugar has melted. Continue heating the caramel, swirling it around in pan (do not stir). When caramel is almost a Coca-Cola color, add cream and salt (be careful as caramel may splatter). Cook until temperature reaches 226 degrees, or until caramel coats the back of a spoon, then pour into a dish and leave to cool a little.
- Once caramel is cool, transfer to a piping bag fitted with a small round nozzle, or to a heavy-duty food bag (just snip off corner to use). Pop the nozzle into the middle of the chocolate mixture in each ramekin and squirt in the filling. The mixture will rise almost to the top.
- Bake in preheated oven for 15 to 20 minutes, or until edges are firm and the centers slightly runny. Test by inserting a toothpick in the center; it should come out wet. Leave to rest for 2 minutes before turning the cakes out of the ramekins onto plates. Serve immediately.
Nutrition Facts : Calories 602.9, Fat 34.1, SaturatedFat 19.7, Cholesterol 232.4, Sodium 518.6, Carbohydrate 75.3, Fiber 6.9, Sugar 52.2, Protein 13.1
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