Ingredients with Measurements:
- 1 cup dark chocolate chips
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 3 large eggs
- 1/2 cup salted caramel sauce
- 1/4 teaspoon sea salt
Special equipment needed:
- 6 ramekins
- Mixing bowl
- Whisk
- Saucepan
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a saucepan, melt the chocolate chips and butter over low heat, stirring constantly until smooth.
3. In a mixing bowl, whisk together the sugar and flour.
4. Add the eggs to the sugar and flour mixture and whisk until well combined.
5. Pour the melted chocolate mixture into the mixing bowl and whisk until smooth.
6. Grease the ramekins with butter and dust with flour.
7. Pour the chocolate batter into the ramekins, filling each one about 2/3 full.
8. Spoon 1 tablespoon of salted caramel sauce into the center of each ramekin.
9. Sprinkle a pinch of sea salt over the caramel sauce.
10. Pour the remaining chocolate batter over the caramel sauce, filling each ramekin to the top.
11. Bake the cakes for 12-15 minutes, or until the edges are set and the centers are still slightly jiggly.
12. Remove the cakes from the oven and let them cool for 5 minutes.
13. Run a knife around the edges of the ramekins to loosen the cakes.
14. Invert the cakes onto serving plates.
15. Drizzle additional salted caramel sauce over the top of each cake.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F
Serving size:
6 servings
Nutritional information:
Calories: 400
Fat: 25g
Saturated Fat: 15g
Cholesterol: 125mg
Sodium: 200mg
Carbohydrates: 40g
Fiber: 2g
Sugar: 32g
Protein: 5g
Substitutions for ingredients:
- Milk chocolate chips can be used instead of dark chocolate chips.
- Margarine can be used instead of butter.
- Brown sugar can be used instead of granulated sugar.
- Gluten-free flour can be used instead of all-purpose flour.
- Homemade or store-bought caramel sauce can be used instead of salted caramel sauce.
Variations:
- Add 1/2 teaspoon of cinnamon to the chocolate batter for a spicy twist.
- Top the cakes with whipped cream or vanilla ice cream.
- Use different types of caramel sauce, such as chocolate or butterscotch.
- Add chopped nuts, such as pecans or almonds, to the chocolate batter for added crunch.
Tips and tricks:
- Be sure to grease the ramekins well to prevent the cakes from sticking.
- Do not overbake the cakes, as the centers should still be slightly jiggly.
- Use a high-quality chocolate for the best flavor.
- Serve the cakes warm for the best molten center.
Storage instructions:
The cakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave the cakes for 10-15 seconds, or until warm.
Presentation ideas:
Serve the cakes on a dessert plate with a drizzle of salted caramel sauce and a sprinkle of sea salt.
Garnishes:
- Whipped cream
- Vanilla ice cream
- Chopped nuts
- Fresh berries
Pairings:
- Coffee
- Red wine
- Milk
Suggested side dishes:
- Fresh fruit salad
- Chocolate-dipped strawberries
- Vanilla bean ice cream
Troubleshooting advice:
- If the cakes stick to the ramekins, run a knife around the edges to loosen them.
- If the cakes are overbaked, they will not have a molten center.
Food safety advice:
- Be sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the cakes in the refrigerator to prevent spoilage.
Food history:
Molten chocolate cake, also known as chocolate lava cake, was invented in the 1980s by French chef Jean-Georges Vongerichten.
Flavor profiles:
Rich, chocolatey, sweet, salty.
Serving suggestions:
Serve the cakes warm with a scoop of vanilla ice cream and a drizzle of salted caramel sauce.
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Taste: Rich, Sweet, Salty, Decadent, Chocolatey