Chocolate Lava Cake Caramelized Sugar (Printable Version)
Molten chocolate lava cakes with glassy caramelized sugar tops and rich, fudgy centers.
# What You'll Need:
→ Lava Cakes
01 -
115g unsalted butter
02 -
170g high-quality dark chocolate (60–70%), chopped
03 -
2 large eggs
04 -
2 large egg yolks
05 -
50g granulated sugar
06 -
0.125 tsp salt
07 -
2 tbsp all-purpose flour
08 -
1 tsp vanilla extract
→ Caramelized Sugar Topping
09 -
50g granulated sugar
10 -
Sea salt flakes, pinch (optional)
# Steps To Follow:
01 -
Butter and lightly flour 4 individual ramekins (180 ml capacity each). Arrange on a baking tray.
02 -
Preheat oven to 220°C.
03 -
Combine chopped chocolate and butter in a heatproof bowl set over barely simmering water. Stir until smooth and fully combined. Allow to cool slightly.
04 -
In a separate bowl, vigorously whisk eggs, egg yolks, sugar, and vanilla until the mixture is thick, pale, and slightly frothy.
05 -
Gradually add the cooled chocolate-butter mixture to the egg mixture, folding until homogenous.
06 -
Sift flour and salt over the batter, gently fold in until just incorporated. Do not overmix.
07 -
Divide batter evenly among prepared ramekins. Refrigerate for 15 minutes to firm the exterior (optional for improved structure).
08 -
Transfer ramekins to the oven and bake for 10–12 minutes. The perimeter should appear set while the centers remain soft and jiggly.
09 -
Remove ramekins from oven and allow to rest for 1 minute. Invert carefully onto serving plates while warm.
10 -
Sprinkle an even layer of granulated sugar atop each inverted cake. Using a kitchen torch, brûlée until the sugar melts into a golden, brittle crust. Cool for 1–2 minutes to set.
11 -
Serve immediately to retain the molten center. Garnish with fresh berries, mint sprigs, gold leaf, or dust the plate edges with cocoa or powdered sugar as desired.
# Notes and Tips:
01 -
Removing the cakes while warm ensures the centers remain fluid. Chilling ramekins briefly before baking helps maintain a defined crust.