Salted Caramel Chocolate Lava Cake

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 8 oz Bittersweet or dark chocolate, good quality
  • 12 Caramels
  • 1/4 tsp Salt
  • 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 stick Butter, unsalted

Found on goodiegodmother.com

Ingredients

• 1 stick unsalted butter (4 oz)
• 8 oz good quality bittersweet or dark chocolate
• 3 eggs
• ¼ c sugar
• ¼ tsp salt
• ¼ c all-purpose flour
• 1 tsp vanilla extract
• 12 caramels (or 12 caramels and 2 tsp fleur de sel)
• Optional Toppings: caramel sauce, whipped cream, fresh berries

Directions

• Preheat the oven to 425 F, Spray 4 6 oz ramekins with nonstick spray, or butter and sprinkle with cocoa powder. Be liberal with the greasing - you dont want the cakes to stick!
• Melt the butter and chocolate together over a double boiler or in the microwave (50% power), stir until smooth and set aside.
• Mix the eggs, sugar, salt, and vanilla extract in a medium bowl.
• Slowly add the chocolate mixture to the egg mixture, stirring constantly.
• Add the flour and mix until just incorporated.
• Divide the batter evenly between the 4 ramekins. Sprinkle the caramels with the fleur de sel (if they arent already), and divide between the cakes. Press gently into the batter.
• Bake the cakes for 11-14 minutes until the edges are just set (mine were perfect at 12). They will look under-done in the middle when you take them out of the oven.
• Let sit 5 minutes. Place a dessert plate over each ramekin and carefully invert the plate and ramekin. Remove the ramekin and serve the cakes immediately. Garnish with cocoa powder, fruit, a drizzle of caramel, ice cream, or fresh whipped cream if desired.