Caramel Lava Cakes

Just as sexy as chocolate spilling out of a lava cake, this molten caramel brings a whole new flavor profile to the delicious dessert.


Serves: 8 miniature cakes


  • 1/4 stick butter, melted
  • 1 cup caramel, slightly warm
  • 2 egg yolks
  • 2 eggs
  • 2 tbsp sugar
  • ⅛ salt
  • ¼ tsp cinnamon
  • 1 tsp vanilla
  • 1/4 cup Flour


  1. Preheat oven to 425F. Butter and flour 8 ramekins and transfer to a baking sheet
  2. Whisk together caramel and melted butter, set aside. Sift salt, cinnamon and flour and set aside
  3. Whip eggs, yolks and sugar until doubled in volume and can hold a ribbon of mixture without disappearing quickly.
  4. Add caramel and butter and whip until combined. Slowly add dry ingredients and vanilla and whisk to combine
  5. Divide batter among the ramekins almost to the top. Leave about 1 cm from the top
  6. Bake cakes until golden brown but still jiggle in the middle, about 12-14 minutes
  7. Run a knife along the edge of the ramekin to loosen and invert onto plate.
  8. Serve with whipped cream or ice cream or enjoy as is