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Salted Caramel Lava Cakes

Salted Caramel Lava Cakes

How to make scrumptious Salted Caramel Lava Cakes at home!

Course Dessert
Cuisine International
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes


  • 30 gms – 2 tbsp unsalted butter room temperature + more to grease the ramekins
  • 170 gms – 6 oz. dark chocolate
  • 2 tbsp granulated sugar
  • 2 large eggs
  • ½ tsp vanilla extract
  • 1 tsp large sea salt flakes plus more for sprinkling
  • 3 tbsp all-purpose flour
  • 4 x 2.5 cm - 1 inch square good quality sea salt caramels


  1. Line the bottoms of two 175 ml – 6 oz. ramekins with parchment paper and butter the ramekins’ sides. Set aside.
  2. In a double boiler, melt the chocolate and the 30 grams - 2 tablespoons of butter and stir until smooth.
  3. Allow the chocolate mixture to cool until it’s warm to the touch, and then mix in the sugar, eggs, vanilla and salt.
  4. Fold in the flour and combine until the batter is smooth.
  5. Equally divide the batter between the two ramekins. Gently push two caramels into the center of each ramekin, until the batter covers them.
  6. Transfer the ramekins to a baking sheet and bake them in a pre-heated oven at 205°C – 400°F for 12 or 13 minutes.
  7. Invert the cakes onto plates and top with a sprinkling of sea salt.
  8. Serve with a dollop of whipped cream or some salted caramel ice cream.