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Chocolate & Salted Caramel Molten Lava Cakes/Puddings Recipe


  • 1 tbsp golden syrup
  • 65g caster sugar
  • 80ml double (heavy) cream
  • ¼ tsp rock salt
  • 55g unsalted butter
  • 100g dark chocolate
  • 30g plain (all-purpose) flour, sifted
  • 3 large eggs
  • 30g caster sugar
  • 35g dark brown sugar
  • pinch salt

Chocolate & Salted Caramel Molten Lava Cakes/Puddings Recipe

  1. Spray the pudding moulds with cake release spray, and generously dust the moulds with sifted cocoa powder – we don't want lumps of cocoa powder here. Place the moulds in the freezer.
  2. For the salted caramel, add the golden syrup, caster sugar and 4 tablespoons of water into a saucepan, and heat gently until the sugar dissolves. Attach a sugar thermometer and continue to heat until the thermometer reaches 160°C / 320°F, then remove from the heat, stir in the cream and salt. Allow to cool slightly, then pour the hot caramel into an ice cube tray, allow to cool then place in the freezer for around 30 minutes.
  3. For the puddings, melt the butter in a small saucepan over a low heat, then add the dark chocolate and set aside allowing the hot butter to melt the chocolate, stirring occasionally until cool, but still liquid, then add the sifted flour until incorporated and smooth.
  4. Break the eggs over a large heatproof bowl set over a pan over simmering water, ensuring the water does not touch the base of the bowl. Using your KitchenAid 9-speed hand mixer, whisk the eggs constantly gradually adding both the sugars, and continue whisking until pale, light and fluffy (around 7 minutes). Remove the mixture from the heat and fold in the chocolate mixture and a pinch of salt.
  5. Take the pudding moulds from the freezer and fill evenly with the mixture. Place the moulds in the fridge for at least 30 minutes. Meanwhile select a baking tray big enough to fit the pudding moulds on, and preheat your oven to 180°C/350°F/Gas Mark 4
  6. Working quickly, remove the pudding moulds from the fridge and place on a baking tray. Remove the salted caramel from the freezer and scoop out the salted caramel with a teaspoon and push into the pudding mixture, ensuring the caramels are encased in the pudding mixture.
  7. Bake for 12 minutes, or until the sides look baked but the middle is still a little wobbly. Remove from the oven and leave the puddings in their moulds for 3 minutes, then carefully slide a small palette knife around the inside edges of the moulds carefully turning them out onto serving plates. Serve immediately with some fresh raspberries, pouring cream, or ice cream.
  8. If not serving immediately, warm them in the microwave for around 30 seconds to 1 minute.
  9. Store leftovers in an airtight container for a day or two.

Chocolate & Salted Caramel Molten Lava Cakes/Puddings Recipe Chocolate & Salted Caramel Molten Lava Cakes/Puddings Recipe Reviewed by kuji hara on 3:04 AM Rating: 5

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