I tried making chocolate lava cakes when I was 10. It was from a Family Fun magazine, and it looked sooo delicious. Guess what? It turned out like a dense cake. Still delicious, but kinda defeats the purpose of the title being chocolate LAVA cake.
The dang magazine didn’t show what it was supposed to look like on the outside before you flipped it over. It just said the outside was supposed to be cooked and the inside gooey… My 10 year old mind registered that as the top should not look uncooked.
Until it was overcooked (in terms of lava cakes), the top stayed looking uncooked… It wasn’t until a few years ago that I figured out that the tops are supposed to look uncooked… GAAAAAAHHHHHHH!!! And I still have a lot of trouble with that today.
So, I decided to eliminate the guess work for any other 10 year olds out there who don’t know the difference between cooked and uncooked. And this was the solution. A delicious caramel filled chocolate cake, that looks more lavey than the real thing. Take that Family Fun! (nothing against family fun… just made me kinda annoyed that it wasn’t very clear…)
And OMG these are amazingly delicious! They’re quite rich, so I only made 2 cakes. Split it with someone you love, or hog it to yourself. Don’t worry… You’re going to make two and you can do one of both. Hog one, and then share another…
Chocolate Lava Cakes for Two with Vanilla or Chocolate Salted Caramel
for the caramel
- You can also use store bought soft caramels. Just stuff it in where the homemade ones would have gone.
- 1 tbsp water
- 2 tbsp honey
- 3 tbsp sugar
- 2 tbsp butter
- 2 tbsp milk
- 1 tsp vanilla
- 2 tbsp chocolate optional; I like to use half of that amount and mix it in with half
- sea salt for sprinkling
for the cakes
- 3 tbsp butter
- 3 tbsp chocolate
- 1 egg yolk
- 1 1/2 tbsp sugar
- 3 tbsp whole wheat flour
- 1/4 tsp salt
- little tiny tensy winsy bit of baking soda
To make the caramel, melt butter and warm with milk in the microwave for 2 minutes.
In a saucepan, mix the honey, water, and sugar until smaller bubbles form. Add in the warmed milk and butter mixture. Mix constantly until golden. Drop into cold water and it should form into a ball that sinks down. Remove from heat and add vanilla, then chocolate if desired. Pour into puddles on a parchment sheet and then cool. Roll into balls when cool and sprinkle with salt..
To make the cakes, butter and flour two muffin pan tin thingys. Preheat the oven to 425 F. Melt butter and chocolate in the microwave in 30 sec intervals. Mix in the egg, then add in the rest of the ingredients. Separate between the two cups and then add in a caramel piece. Cover with the batter. Bake for 13-15 minutes until top is still a bit moist. Don't worry if it isn't. It will still have the wonderful lava-like texture. Enjoy!!