Salted Caramel & Dark Chocolate Lava Cakes
Entertaining can be stressful so relax and treat yourself (and your guests) to these ridiculously simple and seriously amazing salted caramel and dark chocolate lava cakes – pairing the slightly fruity, bitterness of Hunted + Gathered Belize Dark Chocolate with the luscious, sweetness of Caramelicious Salted Caramel Sauce.
- Prep Time: 20m
- Cooking Time: 18m
- Passive Time: 5m
For the Cakes
- 300gm Hunted + Gathered Belize Dark Chocolate
- 230gm Unsalted Butter
- 3gm Olsson's Sea Salt Flakes
- 320gm Egg
- 100gm Caster Sugar
- 60gm Plain Flour
- 90gm Caramelicious Salted Caramel Sauce, chilled
- 12gm Cocoa Powder
For the Cakes
- Preheat an oven at 200c fan-forced.
- In a heat proof bowl, slowly melt the butter, chocolate and salt flakes over a pan of gently boiling water. Stir with a spatula every few minutes until all the solids have melted. Remove from the heat and set aside.
- Place the egg and caster sugar into the bowl of a mixer, and using the paddle attachment, beat on medium (speed 4) until a thick, glossy, pale yellow mixture is formed – it will have the consistency of custard.
- Once the correct consistency has been reached, reduce the speed of the mixer to the lowest setting (speed 1) and slowly pour in the chocolate mixture. Once the chocolate is almost (but not quite) incorporated add the flour and mix for another 30 seconds before stopping the mixer.
- Scrape down the mixer bowl and paddle with a spatula and check the batter is fully combined.
- Line six 8 x 6cm (w x h) food rings with baking paper that extends a couple of centimetres above the sides of the ring. Then stand the lined rings on a baking tray, again, lined with baking paper.
- Fill each ring with the batter until it’s 1/3rd of the height of the ring (not the paper) full.
- Using a teaspoon, place a 15gm ball of salted caramel on top and cover with the remaining batter until 2/3rds full. Again, the cakes will rise in the oven so do not fill over 2/3rds full.
- Bake a 200c for 18 minutes and then remove and allow to cool for 5 minutes.
- Removing the food rings and baking paper – note, the rings may still be hot – and transfer each cake to an individual plate.
- Dust with cocoa and serve while warm.
Use a small amount of butter to hold the baking paper in position in the food ring; wipe the butter down the back of the paper and press the end on to the paper immediately behind it. If your paper has a strong curl (from being on the roll) face the curl outwards as opposed to inwards. If you’re entertaining, consider lining the rings and baking tray in advance. When filling the rings try to avoid getting batter down the sides of the baking paper so you get a more even rise.