Caramel Lava Cake Recipe By Tasty Recipes

SALTED CARAMEL LAVA CAKES

Steps:

• In a small pan over low heat, combine caramels, milk, and salt, stirring constantly until smooth. Set aside and let cool.
• Preheat oven to 400 degrees F.
• In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
• Whisk in powdered sugar until combined.
• Add 3 eggs and 1 egg yolk, and whisk until combined.
• Add vanilla and flour and mix again.
• Generously spray four 1 cup oven-safe cups with cooking spray, and evenly fill with batter.
• Spoon a generous amount of caramel into each cup (reserve the rest of the caramel for serving).
• Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
• Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.

THESE WARM SALTED CARAMEL LAVA CAKES ONLY REQUIRE 8 INGREDIENTS (EASIEST HOLIDAY DESSERT EVER!)

Steps:

• Preheat oven to 425°F. Grease and line the bottoms of 9 muffin tins, set aside.
• In a small bowl, mix together the dulce de leche and flaky salt. Line a cookie sheet with parchment paper and lightly grease with neutral oil. Dollop 1 heaping teaspoon of dulce de leche on the greased paper, place in freezer for at least 30 minutes.
• While your dulce de leche is cooling: in a saucepan over medium heat, melt the butter. Once the butter has melted, turn off the heat and stir in the chopped chocolate. Mix until mixture is smooth.
• In the bowl of a stand mixer with the whisk attachment, whip the eggs and sugar on high until doubled in size, about 4-5 minutes. Stream in the melted chocolate mixture and vanilla and whisk to combine. Fold in the flour.
• Once the dulce de leche is cold, lightly grease your hands and roll them into perfect rounds. Set aside.
• With an ice cream scoop, fill the muffin tins ⅔ of the way full, reserving about ½ cup of batter. Push the dulce de leche rounds into the centre of each and top the cakes with the remaining batter.
• Bake in the oven for 10-12 minutes until the tops are slightly cracked. Cool in the muffin tin for 10 minutes. Wedge a knife or offset spatula to lift the cakes out, peel off the parchment. Enjoy with a scoop of ice cream.