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This Chocolate Lava Cake is filled with a healthy salted caramel sauce and only takes 20 minutes from start to finish! A portion-controlled dessert for when you’re craving something sweet.
First of all, this chocolate lava cake is…UGH. But the good kind of ugh. Not the “ugh, I have to do laundry today” ugh. The “UGH, I just need cake in my life every day” kind of ugh.
You get it.
Ok so where’s the “life last week” post, you ask? Well, I started typing one up last night and realized that everything I was saying was wedding related, so I think I’ll just post a wedding update within the next week or two. That, plus the fact that I forgot to take “notes” of things I wanted to talk about this past week (I’m the worst). Oh, and I really just wanted to share this lava cake recipe tbh. <—had to google what that meant. I’m so hip.
Truthfully, this cake took me FIVE (5!!!!) tries to get right. It wasn’t that it was ever bad, it just kept falling apart in the cooking process and so I had to find the PERFECT amount of “cook time”. In my oven, that perfect time turned out to be 16 minutes. Yours might be 15 or 17, but even if yours falls apart, it’s still going to be DELICIOUS and just remember that it completely depends on your oven. ….repetitive? Yes. I’m just trying to emphasize that fact!
I thought about using peanut butter in the middle (which would have been good I KNOW), but opted for my healthier salted caramel sauce because I’m obsessed and I know you will be too if/when (<—definitely “when”, right??!!) you try it.
TIP: something that is KEY in the success of this recipe is greasing the ramekins with coconut oil AND cocoa powder. If not, the cake will still stick to the bottom and everything will REALLY fall apart.
TIP: if you don’t already have the caramel sauce on hand, go ahead and make it and then wait for it to cool off before putting it in the cake. Otherwise, it won’t stay in the center of the batter and there will be caramel sauce everywhere. Though this pains me to type, you CAN also use store bought caramel sauce if you’d prefer.
TIP: you should definitely serve this cake with a scoop of ice cream.
Let’s conquer this Tuesday with a bit of sugar, mmmmk?
- 1/2 cup chocolate chips
- 2 tbsp coconut oil or butter
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1/4 cup cane or white sugar
- 2 tbsp whole wheat flour
- 2 tsp caramel sauce
- Extra coconut oil and cocoa powder for greasing
- Preheat oven to 400°.
- In a microwave-safe dish, melt chocolate chips and oil/butter together. I typically put the microwave on for 2:00 and then stop every 30 seconds to stir.
- In a separate bowl, whisk egg, egg yolk, vanilla, and melted chocolate togther; stir in sugar and flour.
- Grease 2 6 inch ramekins with coconut oil and then sprinkle cocoa powder on the bottom of each one so that the bottom is coated with cocoa.
- Fill up each ramekin half way, place 1 tsp of caramel sauce in the center of each one, and then top them off with the rest of the chocolate.
- Put the ramekins on a baking sheet and into the oven and bake for 16 minutes* or until edges are hardened and center is a bit soft.
- Remove from oven and let them sit for at least 1 minute.
- To remove: run a knife along the edges of the cake to loosen them up. Pick up the ramekin in your one hand and put a plate against the chocolate cake side of the ramekin. Carefully turn the ramekin over onto the plate; the chocolate cake should come right out.
- Serve with ice cream, drizzle extra caramel sauce overtop and enjoy!
Q: What’s one thing that, though you could make it homemade, you usually buy pre-made from the store?