Molten Dark Chocolate Lava Cakes with Sea Salt Caramel Center
Warm bittersweet Valrhona chocolate cakes with a luscious flowing salted caramel center, dusted in Dutch cocoa.
Marcus Vance
Published on October 22, 2026
Few desserts evoke pure delight like plunging a spoon into a warm chocolate cake and watching a molten center cascade across the plate.
This version features dark 70% chocolate paired with a pocket of artisanal fleur de sel caramel for sweet-salty complexity.
Serve with a scoop of Madagascar vanilla bean gelato or fresh crème fraîche.
Molten Dark Chocolate Lava Cakes with Sea Salt Caramel Center
By Marcus Vance • Published in Desserts
Ingredients8 items
- 6 oz bittersweet dark chocolate (70%), finely chopped
- 1/2 cup unsalted butter
- 2 large eggs plus 2 large egg yolks (room temperature)
- 1/3 cup granulated sugar
- 2 tbsp all-purpose flour
- 4 soft sea-salt caramel candies
- Dutch-process cocoa powder for ramekins
- Flaky Maldon sea salt
Step-by-Step Instructions
- 1
Melt Chocolate & Butter
Melt chocolate and butter together in a heatproof bowl set over simmering water until velvety smooth.
- 2
Whisk Eggs & Sugar
In a separate bowl, vigorously whisk eggs, yolks, and sugar until pale and frothy (about 2 minutes).
- 3
Fold & Fill Ramekins
Fold melted chocolate and flour into the egg mixture. Divide half batter between 4 greased, cocoa-dusted ramekins. Press a caramel into center of each and top with remaining batter.
- 4
Flash-Bake
Bake at 425°F (220°C) for 11–12 minutes until edges are set but centers remain soft. Invert onto dessert plates and dust with sea salt.
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