The first time I made this it came out looking more like chocolate molten lava pudding. Of course there’s nothing wrong with pudding, except if you have 8 guests that have paid to eat at your supper club and what is on their plates looks like a big pile of brown mush. Then it’s not such a good thing.
I definitely had a ‘what the hell do I do now’ moment when I pulled the ramekin off the cake and the whole thing oozed all over the plate except for a thin crispy crust. For a moment I thought I would simply call it molten lava pudding. Instead it got scooped back into the pan and all 8 of these little cakes spent a little more time in the oven. Still not quite enough time; they weren’t as pretty as the one here in the photos. Didn’t seem to matter as all 8 slightly too molten-y lava cakes disappeared, except for the few streaks of chocolate on each plate.
I put one of these cups of chocolate molten lava cakes with salted caramel away in my fridge so that I could share it with you. Wasn’t that thoughtful of me? You might think that I was doing it so that I could also have a bite of it, but that’s not true. I’ve been trying to be healthy and eat things like cucumber avocado salad and black rice salad with mangoes and cashews; chocolate molten lava cake wasn’t supposed to be part of the plan. But then I cut a piece out of the side so I could photograph the chocolate lava pouring out. And then that little piece was just sitting there and all this chocolate molten lava and salted caramel was oozing all over the plate. I was left with no choice; it had to be eaten
BTW: Stop by the post on Profiteroles with Chantilly Cream
and leave a comment for a chance to win a copy of Grace Massa Langlois’s new cookbook Grace’s Sweet Life. Contest closes July 26th. Good luck! Contest closed.
- 5 ounces semi-sweet chocolate
- 1 cup sugar
- 2 tablespoons water
- ½ cup whipping cream, at room temperature
- 2 tablespoons butter, but into small pieces
- 1 teaspoon good quality sea salt (Maldon/fleur de del)
- Butter and cocoa powder, for dusting ramekins
- ½ cup butter
- 10 ounces semi-sweet or unsweetened chocolate
- 3 eggs, large
- 3 egg yolks
- ½ cup flour
- ½ cup powdered sugar
- 1 teaspoon sea salt
- 2 tablespoons black cocoa powder (optional)
- Maldon sea salt
- Powdered sugar for dusting
- Melt chocolate in a double broiler or metal bowl over a pot of simmering water
- Add sugar and water to a large pot (make sure it is large, it will bubble up lots)
- Heat mixture over medium high heat until it is dark amber in colour and reaches 350 degrees. Remove from heat.
- All at once add the whipping cream. Be very careful as it will steam and bubble ferociously. Whisk the mixture until the bubbling stops and the mixture is smooth. Add the chocolate and whisk till combined. Stir in butter.
- Liberally brush butter to thoroughly coat 4 ramekins. Dusk each with cocoa powder and tap upside down to remove access. Set aside
- Melt the butter and chocolate in a double broiler or a metal bowl over a pot of simmering water.
- Whisk the eggs and egg yolks together in a large bowl.
- In a medium sized bowl whisk together the flour, powdered sugar, salt and optional black cocoa powder.
- When chocolate has melted (allow it to cool for several minutes if it is hot) add it to the eggs and stir well. Then add the whisked flour mixture to the egg and chocolate and mix till smooth.
- Fill each ramekin half way. Then, place a a small tablespoon of caramel on top and sprinkle with salt. Cover with cake batter until ½ inch from the top of the ramekin.
- Preheat oven to 420 degrees. Bake for 15-20 minutes. Remove from oven and run a knife along the edges of the cake to loosen. Hold a plate over the top of each ramekin. Using oven mitts, turn the plate and ramekin over together so that the ramekin is inverted on the plate. Carefully remove the ramekin. Repeat with remaining ramekins and dust with icing sugar.
You will have more caramel than you need. Spoon the extra over the cakes after they come out of the oven, or just eat it by the spoonful :)
To clean the pot you made the caramel in, fill it with water and put it on the stove till the sugar has once again melted.
These can be made up to three days ahead of time. Store filled ramekins in the fridge and bring to room temperature before baking.
The baking time can vary considerably depending on the size of your ramekins (see story above). If this amount of cake batter fills many more than 4 (please please) reduce the amount of time they spend in the oven so they do not cook all the way through!
Jamie has an excellent tutorial over at My Baking Addiction about how to make salted caramel. I used the recipe there as a guide for this one