Salted Caramel Molten Chocolate Cakes Tips, FAQ & printable recipe

Tips for success

For a more intense flavor, add a pinch of espresso powder to the melted chocolate. The coffee notes enhance the bitterness of the cocoa and provide a more complex profile that balances the sweetness of the caramel core.

If you prefer a sharper salt profile, sprinkle a little extra flaky sea salt directly onto the caramel flow after breaking the cake, rather than just on the exterior surface, for a burst of flavor in every bite.

If you find the cakes are too difficult to unmold, you can serve them directly in the ramekins. Simply place the ramekins on a small plate, wipe the edges clean, and serve with the garnishes on top.

This method is equally elegant and eliminates the risk of the cake breaking during the inversion process. It is a practical solution if you are short on time or if the cakes are slightly softer than expected.

Variations

• Dark Chocolate Espresso: Add one teaspoon of instant espresso powder to the melted chocolate for a deeper, more robust flavor profile that pairs exceptionally well with the caramel center.
• Spiced Chocolate Lava: Incorporate a pinch of ground cinnamon or cayenne pepper into the batter to introduce a subtle warmth that contrasts beautifully with the sweet salted caramel core.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Freezer

Do not freeze the finished cakes, as the texture will be compromised.

Reheat

Reheat in a microwave at low power for 20-30 seconds until the center is warm again.

If you have leftovers, they should be stored in an airtight container to prevent them from drying out. While these are best enjoyed fresh, they can be kept for up to two days.

Note that the caramel center will solidify once refrigerated, so they will need to be reheated to restore the molten texture. Avoid storing them near strong-smelling foods, as chocolate easily absorbs ambient odors in the refrigerator.

You can prepare the batter and assemble the cakes in the ramekins up to 24 hours in advance. Cover the ramekins with plastic wrap and store them in the refrigerator.

When you are ready to serve, remove them from the fridge about 20 minutes before baking to bring them closer to room temperature. You may need to add 1 to 2 minutes to the total baking time if the batter is still quite cold when it enters the oven.

Serving ideas

Serve the cakes immediately while warm to ensure the caramel core remains liquid. The contrast between the warm cake and the cool, slightly tart creme fraiche is essential to the dish, so place a generous spoonful of creme fraiche right next to the cake before serving. This allows the diner to incorporate a bit of the cream into each mouthful of warm chocolate and caramel.

Present the cakes on warmed plates to keep them at the perfect temperature for longer. A simple dusting of cocoa powder or an extra sprinkle of flaky sea salt on the plate can add a professional finish. Ensure the caramel is visible as it begins to flow once the cake is opened, as this visual element is a key part of the overall dining experience.

Frequently asked questions

Recipe card

Salted Caramel Molten Chocolate Cakes

Prep 5 minCook 12 minTotal 17 minServes 2

Ingredients

• 4 oz bittersweet chocolate (60% cocoa), melted
• 4 tbsp butter, melted
• 2 large eggs
• 1/4 cup brown sugar
• 2 frozen salted caramel truffles
• flaky sea salt, for serving
• creme fraiche, for serving

Instructions

1. In a medium mixing bowl, whisk together the melted bittersweet chocolate and melted butter until smooth. Add the brown sugar and eggs, whisking vigorously until the mixture is fully combined and glossy.
2. Grease two ramekins generously. Pour half of the chocolate batter into each ramekin. Place one frozen salted caramel truffle into the center of each ramekin, then cover with the remaining batter, ensuring the truffle is completely submerged.
3. Preheat the oven to 425°F (218°C). Bake the cakes for 12 minutes. Remove from the oven, allow to rest for one minute, then carefully invert each cake onto a plate. Sprinkle with flaky sea salt and serve immediately with a dollop of creme fraiche. To ensure the eggs are cooked through to a safe temperature, they must reach 160°F (71°C).

Contains: eggs, milk

Food safety: The eggs in this recipe are served soft. Use pasteurised eggs for pregnant women, young children, older adults and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

420

Protein

6.5 g

Carbohydrates

38 g

Fat

28 g

Fiber

3 g

Sugar

25 g

Sodium

180 mg

Automatic estimate from the ingredient list, not laboratory-verified.