Individual Chocolate Lava Cakes with Caramel Sauce

Individual Chocolate Lava Cakes with Caramel Sauce

Caramel topping on rich chocolate cake makes delightful dessert treat.

Prep Time



Total Time






cup butter, melted
cups packed light brown sugar
egg yolk
tablespoon vanilla
cup all-purpose flour
cup unsweetened baking cocoa
1 1/2
teaspoons baking powder
cup granulated sugar
cup light corn syrup
tablespoons water
cup whipping (heavy) cream
teaspoon vanilla
  1. Butter six 8-ounce ramekins and dust with sugar; set aside.
  2. In medium bowl, beat butter, brown sugar, eggs, egg yolk and 1 tablespoon vanilla with electric mixer on medium speed 2 minutes or until smooth. In another medium bowl, mix flour, cocoa and baking powder. Add to butter mixture and beat on low speed about 1 minute until smooth.
  3. Divide batter equally among ramekins. Cover with plastic wrap and refrigerate 1 hour.
  4. In 2-quart saucepan, heat granulated sugar, corn syrup and water to boiling over medium heat. Boil uncovered 15 minutes or until mixture turns deep golden brown. Add whipping cream and stir until smooth. Remove from heat and add 1/2 teaspoon vanilla. Cool to room temperature before serving, about 45 minutes.
  5. Heat oven to 350°F. Place ramekins in two 13x9-inch pans or pan with low sides. Bake 25 to 30 minutes or until outside edges are firm and centers are still soft and creamy. Do not overbake.
  6. Place ramekins on serving plates. Split center of each cake and pour about 2 tablespoons sauce inside each. Serve immediately.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Why it Works: Nuts for Cocoa One of the purest forms of chocolate flavor you can buy is cocoa powder. It is literally the powder left after squeezing the cocoa butter out of the cocoa bean and it comes in two basic forms: natural and Dutch-processed. Regular, or natural unsweetened cocoa, is the type you probably grew up with and your mother used to make brownies and cakes. Alkalized or Dutch-processed cocoa is the same natural cocoa with a base (alkali) added. Dutch-process cocoa is washed with an alkaline solution, this gives it a smoother taste and a redder color. Both types of cocoa have pros and cons. Natural cocoa has more of the subtle flavors of the cocoa bean, but it can also taste a little too bitter. Dutch-process cocoa has a more rounded flavor and mixes more easily with liquid, but it is often hard to find in the grocery store. Because success in baking often relies on the amount of acidic ingredients you have versus the amount of base (alkaline) ingredients, substituting natural cocoa for Dutch-processed in a recipe, and vice vera, is not recommended.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 960
    • (Calories from Fat 390),
  • Total Fat 43g
    • (Saturated Fat 22g,
    • Trans Fat 2g),
  • Cholesterol 280mg;
  • Sodium 430mg;
  • Total Carbohydrate 132g
    • (Dietary Fiber 5g,
    • Sugars 104g),
  • Protein 10g;
Percent Daily Value*:
    • 2 Starch;
    • 0 Fruit;
    • 7 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 7 1/2 Fat;
    Carbohydrate Choices:
    • 9;
    *Percent Daily Values are based on a 2,000 calorie diet.