Introduction

These Easy Salted Caramel Molten Lava Cakes combine rich dark chocolate with gooey caramel centers for a decadent dessert experience. With a crisp outer edge and a molten, buttery middle, they’re perfect for impressing guests or treating yourself on any occasion.

A white ornate plate holds a chocolate lava cake with a broken piece at the front, revealing a gooey dark chocolate and caramel filling with small nut pieces inside. On top of the round cake is a scoop of white vanilla ice cream, melting slightly and dripping down the sides. The ice cream is sprinkled with small caramel-colored chunks and tiny chocolate shavings. A gold fork rests on the right edge of the plate, all set against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons (1/2 stick) butter
2 ounces dark chocolate, chopped

1/2 cup powdered sugar
1 large egg + 1 egg yolk

3 tablespoons all-purpose flour
8 soft caramel candies

Vanilla ice cream, to serve
Coarse sea salt, to top

Instructions

Step 1: Preheat the oven to 425 degrees F. Liberally butter the insides of two ramekins and set them aside.

Step 2: In a large, microwave-safe bowl, combine the butter and chopped dark chocolate. Microwave for 1 minute, then stir. If not fully melted, continue microwaving in 15-second intervals, stirring until smooth.
Step 3: Add the powdered sugar to the chocolate mixture and whisk to combine. Then whisk in the egg and egg yolk, followed by the flour. Mix until no white streaks remain, being careful not to over-mix.
Step 4: Pour about a quarter of the batter into each buttered ramekin. Cut 5 of the caramel candies into quarters and place them in the center of the batter in both ramekins.

Step 5: Pour the remaining batter evenly over the caramel pieces in each ramekin.
Step 6: Place the ramekins on a baking sheet and bake for approximately 12 minutes, or until the edges start to pull away from the ramekins but the centers remain slightly soft. Let them cool for about 2 minutes.
Step 7: Carefully flip the ramekins onto serving plates and gently tap to release the lava cakes. Remove the ramekins.

Step 8: Chop the remaining caramel candies into small pieces. Top each cake with a scoop of vanilla ice cream, then sprinkle with the caramel pieces, reserved chocolate shavings (if any), and a small pinch of coarse sea salt. Serve immediately.

Tips & Variations

Use a good-quality dark chocolate with at least 60% cocoa for the best flavor and smooth texture.
Try substituting soft caramel candies with salted caramel bits or homemade caramel sauce for a different twist.

If ramekins stick, let cakes cool slightly longer before flipping, or run a buttered knife around the edges to loosen them.
For extra decadence, add a splash of espresso powder to the batter to deepen the chocolate flavor.

Storage

These molten lava cakes are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave for 20–30 seconds just until warm, but avoid overheating as it may cook the center fully and lose its molten texture.

How to Serve

A small round chocolate cake sits on a white lace-edged plate, topped with a generous scoop of white vanilla ice cream that is melting slightly, creating thin white streams running down the sides of the cake. The ice cream is sprinkled with dark chocolate shavings and small orange caramel pieces, adding texture and color contrast. The plate is on a white marbled surface, and in the background, there is a soft bokeh of small warm lights and a blurred second plate holding another dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these in advance?

You can prepare the batter ahead and keep it refrigerated for a few hours before baking. However, molten lava cakes are best served immediately after baking for the gooey center.

What if I don’t have ramekins?

If you don’t have ramekins, small oven-safe cups or muffin tins can work, but adjust baking time slightly as sizes vary. Be sure to butter them well to prevent sticking.