I made these decadent delights on The Kelly Clarkson Show (airing February 18th). Tune in to see! You can also catch me cooking with Kelly on February 28th when we’ll be whipping up Twice Baked Potatoes. Check local listings and enjoy!
Chocolate Bon Bon Lava & Salted Caramel Cakes
Makes four 8 ounce OR eight 4 ounce ramekins
Prep time 7-8 minutes
Bake time 10-12 minutes
1/2 cup salted butter
1 11.5 ounce bag of 60% semi sweet chocolate chips (Guittard, Ghirardelli, or Valrhona, if you’re fancy)
3 eggs, room temperature
3/4 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon kosher salt
1/4 cup flour
4 or 8 chocolate truffles
8 ounce jar of prepared salted caramel sauce
- Preheat oven to 375 degrees. Butter and flour your ramekins.
- Melt butter and chocolate over a double boiler OR in the microwave for 1 minute. Mix until the chocolate is melted and completely incorporated into the butter.
- With a hand mixer, cream the eggs and sugar on low speed. Add the chocolate and butter, then mix until it just comes together.
- Add the vanilla, salt, and flour. Fold batter by hand until no more flour is visible. Do not over-mix.
- Divide the batter evenly between your buttered and floured dishes. Press 1 chocolate bon bon into the center of each ramekin, making sure it’s sunk below the surface.
- Place cakes on a baking sheet and bake 8-10 minutes until the cake is no longer glossy on top but not cooked in the center.
- Remove cakes, run a knife along the edge, and invert onto a plate. Or enjoy in the ramekin. Place 1-2 tablespoons of prepared salted caramel sauce over top of each cake. And serve with a cold scoop of ice cream.
This recipe is modified from my Molten Chocolate and Caramel Cake, which can be found in my book Rustic Joyful Food: Meant to Share. You can pick up a copy of that here!
