Chocolate Lava Cake with Salted Caramel

The first time I made this chocolate recipe 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.

Chocolate Lava Cake with Salted Caramel

I put one of these cups of chocolate 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 avocado cucumber salad and black rice salad with mango and cashews; chocolate 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.

Chocolate Lava Cake with Salted Caramel

If you make Chocolate Lava Cake with Salted Caramel make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.

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 🙂

Chocolate Lava Cake with Salted Caramel

Chocolate Lava Cake with Salted Caramel

Chocolate lava cake is a simple but super decadent dessert. You can easily make it ahead of time and then pop it in the oven just before you want dessert.

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Chocolate Caramel

  • 5 ounces semi-sweet chocolate
  • 1 cup sugar
  • 2 tablespoons water
  • cup heavy cream, at room temperature
  • 2 tablespoons butter, cut into small pieces
  • 1 teaspoon sea salt

Lava Cake

  • Butter and cocoa powder, for greasing and dusting ramekins
  • ½ cup butter
  • 10 ounces semi-sweet or unsweetened chocolate
  • 3 large eggs
  • 3 large egg yolks
  • ½ cup all-purpose flour
  • ½ cup powdered sugar
  • ¼ cup cocoa powder
  • 1 teaspoon sea salt
  • Maldon sea salt
  • Powdered sugar for dusting


To make chocolate caramel

  • Melt the chocolate in a double boiler or metal bowl over a pot of simmering water.
    5 ounces semi-sweet chocolate
  • Add the sugar and water to a large pot over medium heat (make sure the pot is large, it will bubble up lots). Cook until it is dark amber in color and reaches 350 degrees then remove the pot from the heat.
    1 cup sugar, 2 tablespoons water
  • 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 melted chocolate and whisk till combined. Stir in butter and salt.
    ⅓ cup heavy cream, 2 tablespoons butter, 1 teaspoon sea salt

To make the lava cake

  • Liberally butter 4 (¾-cup) ramekins. Dusk each with cocoa powder and tap upside down to remove excess.
    Butter and cocoa powder
  • Melt the butter and chocolate in a double boiler or a metal bowl set over a pot of simmering water.
    ½ cup butter, 10 ounces semi-sweet or unsweetened chocolate
  • In a large bowl, whisk the eggs and egg yolks.
    3 large eggs, 3 large egg yolks
  • In a medium-sized bowl, whisk the flour, powdered sugar, cocoa powder, and salt.
    ½ cup all-purpose flour, ½ cup powdered sugar, ¼ cup cocoa powder, 1 teaspoon sea salt
  • When the 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 flour mixture and mix until it's smooth.
  • Fill each ramekin halfway full with the cake batter. Then, place a small tablespoon of caramel on top and sprinkle it with a little Maldon salt. Cover with cake batter until ½ inch from the top of the ramekin.
    Maldon sea salt
  • Preheat the oven to 425 degrees Fahrenheit. Bake the cakes for 15-18 minutes. Remove from the 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.
    Powdered sugar for dusting


The cake is delicious both with and without the salted caramel.
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!
Serving: 1 lava cake, Calories: 1298kcal, Carbohydrates: 121g, Protein: 21g, Fat: 95g, Saturated Fat: 56g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 28g, Trans Fat: 1g, Cholesterol: 383mg, Sodium: 1505mg, Potassium: 978mg, Fiber: 17g, Sugar: 79g, Vitamin A: 1580IU, Vitamin C: 1mg, Calcium: 163mg, Iron: 17mg
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