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These Warm Salted Caramel Lava Cakes Only Require 8 Ingredients (Easiest Holiday Dessert Ever!)

salted caramel lava cakes on white plate
Prep Time
30 min
Cook Time
12 min
Yields
9 lava cakes

Warm salted chocolate caramel lava cakes — yes, you read that right! These Baking Therapy treats are different from traditional lava cakes: picture a cross between a cupcake and a brownie. They’re chocolatey, fudgy and oozing with dulce de leche! Make a big batch and enjoy all winter long. Added bonus: this recipe requires only eight ingredients and takes just 40 minutes to whip up.

Like Sabrina’s lava cakes? Try her gingerbread doughnuts or her chocolate eggnog sandwich cookies.

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ingredients

½
cup store-bought caramel or dulce de leche
½
tsp flaky salt
1
stick butter
6
oz bittersweet chocolate, chopped
4
large eggs, room temperature
¾
cup granulated sugar
1
tsp vanilla extract
1
cup all-purpose flour
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directions

Lava cake ingredients on kitchen counter
Step 1

Preheat oven to 425°F. Grease and line the bottoms of 9 muffin tins, set aside.

Step 2

In a small bowl, mix together the dulce de leche and flaky salt. Line a cookie sheet with parchment paper and lightly grease with neutral oil. Dollop 1 heaping teaspoon of dulce de leche on the greased paper, place in freezer for at least 30 minutes.

Step 3

While your dulce de leche is cooling: in a saucepan over medium heat, melt the butter. Once the butter has melted, turn off the heat and stir in the chopped chocolate. Mix until mixture is smooth.

Step 4

 In the bowl of a stand mixer with the whisk attachment, whip the eggs and sugar on high until doubled in size, about 4-5 minutes. Stream in the melted chocolate mixture and vanilla and whisk to combine. Fold in the flour.

Step 5

Once the dulce de leche is cold, lightly grease your hands and roll them into perfect rounds. Set aside.

Step 6

With an ice cream scoop, fill the muffin tins ⅔ of the way full, reserving about ½ cup of batter. Push the dulce de leche rounds into the centre of each and top the cakes with the remaining batter.

Step 7

Bake in the oven for 10-12 minutes until the tops are slightly cracked. Cool in the muffin tin for 10 minutes. Wedge a knife or offset spatula to lift the cakes out, peel off the parchment. Enjoy with a scoop of ice cream.

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