Chocolate Salted Caramel Lava Cakes

I was inspired to create these saucy little devils after watching Ingrid Nilsen and Claire Thomas’s (aka Kitchy Kitchen) video tutorial of delicious chocolate treats.

I had been toying with ideas of what sweet treat to make as an easy yet delicious end to a Saturday evening (or any evening for that matter) – I’ve done the soft-chewy cookies, I’ve perfected the gooey brownies, but this week I wanted to go above and beyond indulgence and go straight for a bowl of rich, dreamy heaven...with a side of ice cream.

When I saw how simple Claire had made the recipe for her mouth-watering chocolate fondants, I was all over it. I mean, when are you ever NOT on the lookout for a fuss-free, no-fail soufflé? This was exactly what I needed.

And so, I prepped the ingredients for two!

*Disclaimer
The photos of the end product in this blog are of low quality due to how damn excited I was to eat it, so just take it from me - they were freaking delicious.

6oz dark chocolate chopped
2 eggs whisked
2 tablespoons of white sugar
2 tablespoons of brown sugar
1 tsp of vanilla extract
1/6 of a cup of plain flour * or 2 tablespoons + 2 teaspoons
2 tablespoons of butter
Pinch of salt
Dollop of Salted Caramel Spread

So we all know my favourite kind of recipe, is a quick kind of recipe; the sooner it is prepped and in the oven, the sooner I get to destroy it which is always my main objective when baking. Thankfully, Kitchy Kitchen delivered (what a gal) and you can be devouring a melt-in-the-middle lava cake in less than 20 minutes!

So first up, you’ll need to grease two ramekins. Then, on a low-heat, melt the chocolate with the butter and the sugars. Once it’s formed a smooth, silky texture, take it off the heat and mix in the whisked eggs, the vanilla essence and the flour. Add the salt, and then fill up your ramekins halfway with the chocolate mixture; this is where you’re going to add your dollop of salted caramel then finish up by covering the caramel with the remainder of the chocolate.

Then all you're going to do is pop these little angels into a oven at 200° and cook for around 15 minutes. Once the time is up, you're going to take your ramekins, turn them upside down over a dish and watch them unfold in a gooey, delectable glory! If they don't want to budge, take a knife and just go around the sides to loosen them up a bit, you should be fine after that!

Pair together with your favourite fondant accompaniment (mine is the super soft carte d'or vanilla ice cream) and enjoy bein enveloped in a rich chocolate, caramel-ey bliss! 

Now, lemme tell you that this is a dish best served every night of the gosh-darn week. An incredibly easy and delicious way to end a hard day at the office, or to make your duvet day even more delectable - I thoroughly recommend! 

Happy eating x