Salted Caramel Lava Cakes

by Barry Lewis

Prep time
15 mins
Cook time
55 mins


Lava Cakes
100g dark chocolate
50g butter
30g plain flour
3 eggs
pinch salt
60g granulated sugar
cocoa powder & butter for ramekins

60ml water
60g granulated sugar
tsp vanilla extract
1tbsp golden syrup (or use corn syrup)
70ml double cream (aka heavy cream)
malden salt to your liking (I used 3tsp in caramel, add gradually)

whipping cream & extra chocolate to garnish

In this recipe video I am showing you how to make some delicious salted caramel lava cakes complete with homemade salted caramel – you’ll love these!

Start off by making the caramel – in a frying pan over a low flame melt the sugar, golden syrup and water together stirring until dissolved which should take around a minute. Once it dissolves leave the heat on a low and do not stir, but it will start to bubble pretty quickly. If you are using golden syrup this will be tricky compared to corn syrup (because of it’s colour) but you want to let this bubble on a low until golden, it’s a deeper golden colour than the syrup so should be easy to spot. Take off the heat once at this stage, stir through the cream and add the vanilla extract and salt. Use as much salt as you like, I used 3 tsp but felt it needed this to really make it noticeable and tangy. Leave to one side to cool.

Melt the butter and chocolate together in a saucepan over a low flame, remove from heat and add the flour and a pinch of salt, it will thicken slightly once mixed through with a spatula, again leave this to cool.

Whisk the eggs together gradually adding the sugar until pale, takes around 5 minutes in little blasts then tip in the chocolate batter mixture and fold through until it becomes one big chocolate batter, takes a while at first to join but it will get there, just keep folding.

Butter the ramekins and sprinkle in cocoa powder, the butter will act as glue and hold most of the cocoa but shake off any excess. Pour the batter into the ramekins with a gap at the top the plonk in the fridge for 45mins to firm up.

Once out of the fridge push salted caramel into it and top with leftover batter. Now it will be a lot easier for you to spoon the salted caramel in halfway through adding the chocolate batter, then top up with more batter before going in the fridge, so looking back definately do that!!!

Bake for 10-12 mins until the tops and edges of sides have firmed up, use a knife to work the cakes away from the sides, do this delicately as the butter does a pretty good job anyway. Flip out on to a plate and serve with extra salted caramel, cream, grated chocolate and some more salt if you wish….. enjoy, it really is a good one.

If you give these salted caramel lava cakes a go send me a picture on social media, the gooey molten lava cake filling is to die for and they really are best served warm straight after baking! Good luck!