Ingredients

The following ingredients have 6 Servings
  • 1/2 Cup Brown Sugar ((100g))
  • 1/4 Cup Butter, Melted ((55g))
  • 3 Tbsp. Milk
  • 1/2 - 1 tsp Salt
  • 2/3 Cups Butter ((150g))
  • 1/2 Cup Salted Caramel Chocolate ((100g))
  • 1/4 Cup Dark Chocolate ((50g))
  • 2 Large Eggs
  • 1/3 Cup Icing Sugar ((45g))
  • 1/3 Cup All Purpose Flour ((50g))
  • Cocoa for Dusting

Instruction

  • Grease 6 small ramekins thoroughly with butter. (I used 6.8cm round ramekins).
  • Dust the with bottom and sides with cocoa and place on a baking tray and set aside.
  • First make the salted caramel.
  • Place the butter and brown sugar in a saucepan on a medium to high heat.
  • Once the butter has melted, add the milk and bring to the boil.
  • Boil for at least 2 minutes before removing from the heat.
  • Add the salt and allow to cool while you make the lava cake mixture.
  • Preheat the oven to 210°C (410°F)
  • Melt the butter, salted caramel chocolate and dark chocolate together.
  • Beat the eggs and icing sugar together until fluffy.
  • Mix in the chocolate mixture.
  • Finally fold in the flour.
  • Pour around about two tablespoons of mixture into each ramekin.
  • Place a heaped tablespoon of salted caramel sauce into the middle of each.
  • Top each ramekin with the remaining lava cake mixture to cover the salted caramel.
  • Place in the baking tray in the oven for around 10 minutes. Check them at 7 minutes. The tops and sides will be set and the top very lightly springy. The middle will be wobbly.