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Individual Chocolate Lava Cakes with Caramel Sauce

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  • Prep 30 min
  • Total 2 hr 0 min
  • Servings 6
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Caramel topping on rich chocolate cake makes delightful dessert treat.
By Betty Crocker Kitchens
Updated Apr 22, 2010
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Ingredients

Cakes

  • 1 cup butter, melted
  • 2 cups packed light brown sugar
  • 4 eggs
  • 1 egg yolk
  • 1 tablespoon vanilla
  • 3/4 cup all-purpose flour
  • 1 cup unsweetened baking cocoa
  • 1 1/2 teaspoons baking powder

Sauce

  • 3/4 cup granulated sugar
  • 1/3 cup light corn syrup
  • 3 tablespoons water
  • 1/2 cup whipping (heavy) cream
  • 1/2 teaspoon vanilla

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

960 Calories, 43g Total Fat, 10g Protein, 132g Total Carbohydrate, 104g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
960
Calories from Fat
390
Total Fat
43g
67%
Saturated Fat
22g
109%
Trans Fat
2g
Cholesterol
280mg
93%
Sodium
430mg
18%
Potassium
570mg
16%
Total Carbohydrate
132g
44%
Dietary Fiber
5g
21%
Sugars
104g
Protein
10g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
25%
25%
Exchanges:
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 Choice
9
*Percent Daily Values are based on a 2,000 calorie diet.
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