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Individual Chocolate Lava Cakes with Caramel Sauce
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Prep Time:
30 minutes
Total Time:
2 hours
Decadent chocolate cake drizzled with luscious caramel topping for a delightful dessert.
Ingredients:
  • 1 egg yolk
  • 1 cup butter, melted
  • 2 cups packed light brown sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 3/4 cup all-purpose flour
  • 1 cup unsweetened baking cocoa
  • 1 1/2 teaspoons baking powder
  • 3/4 cup granulated sugar
  • 1/3 cup light corn syrup
  • 3 tablespoons water
  • 1/2 cup whipping (heavy) cream
  • 1/2 teaspoon vanilla
Instructions:
  • Prepare six 8-ounce ramekins by coating them with butter and sugar; set aside.
  • In a medium bowl, cream together butter, brown sugar, eggs, egg yolk, and 1 tablespoon of vanilla using an electric mixer on medium speed for 2 minutes until creamy. In a separate medium bowl, combine flour, cocoa, and baking powder. Gradually add the dry ingredients to the butter mixture, beating on low speed for about 1 minute until well combined.
  • Evenly distribute batter into ramekins. Cover with plastic wrap and chill for 1 hour.
  • In a 2-quart saucepan, bring granulated sugar, corn syrup, and water to a boil over medium heat. Let it boil uncovered for 15 minutes until it achieves a deep golden brown color. Stir in the whipping cream until smooth, then remove from heat and mix in 1/2 teaspoon of vanilla. Allow the mixture to cool to room temperature for about 45 minutes before serving.
  • Preheat oven to 350°F. Arrange ramekins in two 13x9-inch pans with low sides. Bake for 25 to 30 minutes until the edges are firm and centers are soft and creamy. Be sure not to overbake.
  • Arrange the ramekins on serving plates. Carefully split the center of each cake and generously pour 2 tablespoons of sauce inside. Serve promptly for a delightful treat.

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