Chocolate Caramel Lava Cake
This Chocolate Caramel Lava Cake is rich yet light, and filled with the most delicious homemade caramel sauce. Take it up a notch by pairing it with your favorite ice cream and this will quickly become your favorite dessert!
Servings: 1 cake
- ½ cup chocolate chips
- 2 tablespoon coconut oil or butter
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ cup cane sugar
- 2 tablespoon whole wheat flour or white whole wheat flour
- 1 teaspoon caramel sauce
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 a 6" ramekin with coconut oil, then add half of the batter to it and place 1 teaspoon of caramel sauce in the center, and then top it off with the rest of the batter.
Put the ramekin 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 it. 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!
*Bake time will vary depending on your oven. I found that 16 minutes worked for me, but you may find that 15 or 17 work best for you.
*Calories are an estimation
Calories: 846kcal | Carbohydrates: 128g | Protein: 15g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 373mg | Sodium: 161mg | Potassium: 112mg | Fiber: 4g | Sugar: 107g | Vitamin A: 699IU | Calcium: 152mg | Iron: 3mg