Salted Caramel Lava Cakes
- SERVES
- 6
- COOK TIME
- 15 Min
Add a lot of Ho-Ho-Ho to all your holiday entertaining with these easy-to-make, decadent, just-the-right-size lava cakes. You will wanna serve these warm, right from the oven, so you don’t miss the gooey fudge combining with our insanely delicious caramel sauce. Think of this as our holiday gift to you.
What You'll Need
- 1/2 cup heavy cream
- 4 tablespoon caramel flavored coffee creamer, divided
- 1 1/2 cup plus 2 tablespoons confectioners' sugar, divided
- 1 cup semisweet chocolate chips
- 1 1/4 stick butter
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 3 large eggs
- 3 raw egg yolks
- 1/3 cup caramel ice cream topping
- Sea salt for sprinkling
What to Do
- To make whipped cream, in a medium bowl with an electric mixer, beat heavy cream, 1 tablespoon coffee creamer, and 2 tablespoons confectioners’ sugar until stiff; refrigerate until ready to serve.
- Preheat oven to 400 degrees F. Coat 6 ramekins or custard cups with cooking spray and place on a baking sheet. In a large microwavable bowl, melt chocolate chips and butter in microwave 1 minute. Continue to melt at 15-second intervals until chocolate is smooth. Add flour, remaining 1-1/2 cups confectioners’ sugar, remaining 2 tablespoons coffee creamer, and vanilla; mix well. Stir in eggs and yolks until smooth. Spoon batter evenly into ramekins.
- Bake 14 to 16 minutes or until edges are firm and centers are soft. Remove from oven and let sit 5 minutes.
- Meanwhile, in a small saucepan over low heat, combine 1 tablespoon coffee creamer and caramel topping. Heat until warm. Loosen lava cakes around edges with a knife and invert onto dessert plates. Drizzle with caramel mixture, sprinkle with sea salt, and dollop with whipped cream. Serve immediately.
Test Kitchen Tip
Go ahead and try different flavors of coffee creamer to shake things up a bit.