Salted Caramel Molten Chocolate Cakes

This month, we’ve asked food bloggers to share their favorite holiday desserts, and today, Izy of Top With Cinnamon reveals how to make these molten chocolate cakes with salted caramel. How insanely rich and delicious do these look? Here’s how to whip them up…

Salted Caramel Molten Chocolate Cakes
By Izy Hossack of Top With Cinnamon

From an early age, I’ve had a caps-lock OBSESSION with molten chocolate cakes. They were one of those miraculous treats that could only be found on the dessert menus of restaurants—and I would always order one. The cake would arrive at the table accompanied by a super-fancy quenelle of vanilla-speckled ice cream which melted and pooled onto the plate, marbling with the chocolate goo from within the cake. Talk about a dream dessert.

It took me some time to find the right recipe and to make sure that I didn’t over-bake the cakes, but eventually I got them right (although I can’t complain—I got to eat a lot of chocolate cakes in the process).

One day, I had some salted caramels sitting around and poked them into the batter too. Best. Decision. Ever. Chocolate and salted caramel are a power couple in the flavor world. If you’re not already on this sweet-salty bandwagon, get on it immediately.

Now, surely these cakes can’t get any better. WELL THEY CAN. You can make them in advance, so they’re perfect for dinner parties. You make the batter and chill it for a few hours. Then, when you’re ready, you just add the caramel and bake for 10 minutes. Then, BOOM. Dessert = done.

Recipe: Salted Caramel Filled Molten Chocolate Cakes
Makes six

You’ll need:
For the Salted Caramel:
1/3 cup (65 g.) granulated sugar
1 tbsp. agave syrup, honey or corn syrup
1/4 cup (60 ml.) water
1/3 cup (80 ml.) heavy cream
1/2 tsp. flaky salt
1 tsp. vanilla extract
(Alternatively, you can skip making the caramel: take 6 store-bought salted caramels and poke one into the batter in each ramekin after chilling.)

For the Cakes:
2/3 cup (100 g.) bittersweet chocolate (70% cocoa solids)
1/4 cup (55 g.) unsalted butter
3 tbsp. (30 g.) all purpose flour
1/4 tsp. salt
3 eggs
1/3 cup (65 g.) granulated sugar

For the ramekins: 2 tbsp. softened butter and 2 tbsp. cocoa powder
Optional: whipped cream or vanilla ice cream, to serve.

What to do:



In a deep saucepan, heat the first three caramel ingredients, stirring just until the sugar dissolves. Continue to cook over a medium-high heat, swirling the pan often (don’t use the spoon to stir the mixture as this can cause crystallisation in the caramel) until the mixture becomes golden. Remove from the heat and immediately add the cream – stand back for a second as the mixture will bubble up. Stir in the cream until completely combined, then add the salt and vanilla extract. Set the caramel aside to cool.

Butter six, 4-oz ramekins and dust with the cocoa powder, shaking out any excess.

In a small saucepan, heat the chocolate and butter together on low, stirring until just melted. Remove from the heat and stir in the flour and salt until smooth.

Crack the eggs into a large bowl and beat using an electric whisk whilst gradually adding the sugar until pale. Pour the chocolate mixture into the egg mixture and gently fold together using a rubber spatula. Divide the mixture between the ramekins and chill for at least 30 minutes (or up to 5 hours, if making in advance).

Ten minutes before you’re ready to bake the cakes, preheat your oven to 350 F.
Spoon a heaped teaspoon of the cooled caramel into the center of each ramekin and push it down gently into the cake mixture. Place the ramekins onto a small baking tray and bake for 8-10 minutes. Loosen the edges of the cakes with a knife and turn out onto individual plates. Serve immediately with whipped cream or vanilla ice cream.

Incredible. Thank you, Izy!>

P.S. More best recipes, including chocolate ice-cream and a lazy egg sandwich.

(Photos and recipe by Izy Hossack of Top With Cinnamon. Thanks to Shoko for helping with this series.)

  1. Bouchra says...

    Wow! Super recipe! I cooked those lava cakes a bit over time, 10mns but it’s ok. Next time i will try 8mns and see what happens. Thanks for sharing!

  2. I use this recipe too much. It’s perfect.

  3. I guess the baking temperature is the case – 350 F seems not enough to get the cakes set. I would better give it a try under 425 degrees F and 10-14 minutes.

  4. I made this for company tonight and I was so excited to eat them but they never set. I was so disappointed!

  5. Dear Joanna Goddard,
    Awesome blog. I like it. The way .GIF images are attached with awesome step by step instructions of recipes. and like the way your Writting Skills are. I would like to suggest you please register some domain name and host your official website. You should have your own domain, because people from world should become crazy fan of yours like me. I would like to suggest you to Register your own domain and hosting with ..they provide you 1-click-easy-to-install features which will be easy for you to create your own website in couple of minutes only. Thank you once again Joanna Goddard for this wonderful recipe :)

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  9. Yammy Yammy I love it. Before buy any party chocolate cake compare the price from Shopprice

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  11. I tried making these delicious looking lava cakes and mine did not turn out anything like the pictures. After trying twice to make the salted caramel I gave up and used my go to recipe (I’ve made salted caramel a few times and never had a problem). My cakes didn’t set up right away and required an additional 12 minutes to cook. Sadly my cakes didn’t taste very good or look anything like the pictures.

  12. I should have read the comments before I baked these. Mine took at least 20 minutes to cook. Great in theory, but maybe should have included more instructions like an approximate time to beat the eggs or heat the sugar/water/corn syrup mixture.

  13. Looks so yummy!

  14. I agree with everyone who said these LOOK delicious…but like the others who actually tried them, mine were still completely unbaked and runny at 8 minutes. Not sure how they got to look so wonderful in the photos since mine are so pathetic, ha!

  15. I agree with everyone who said these LOOK delicious…but like the others who actually tried them, mine were still completely unbaked and runny at 8 minutes. Not sure how they got to look so wonderful in the photos since mine are so pathetic, ha!

  16. Gosh! These look incredible…I was actually hoping to put a stop to all the baking now that Christmas is over, but these look too good to pass up.

  17. I gave the recipe a try! It’s delicious but it didn’t set, had to bake a little longer. I must be doing something wrong as The ‘caramel lava’ leaked after flipping it over on a plate. Maybe to chill it a bit before baking, spoon in the caramel and put in more batter before chilling it some more. Also Also how should the caramel consistency be like after cooling? Mine was kinda runny.

  18. this looks delicious! i might try this for our new years eve party, yum.
    xo, cheyenne

  19. I made these for Christmas dinner and they were great! I had to cook them quite a bit longer, (more like 15-18 minutes) to set, but they were still molten in the middle! I also wasn’t sure how long to beat the eggs, so I just beat them for AWHILE like 7 minutes, and it worked out. I used Callebaut chocolate, which I think was a good idea–super super rich, but deeeeelish.

  20. Mine wouldn’t set either. Thinking it depends on the thickness of the ramiken. I had mine in the oven almost 20-25 min. They came out delish but more solid and not molten.

  21. Oh my goodness! NEED!

  22. That looks like an orgasm in your mouth! Making ’em…


  23. Happy holidays everyone!

  24. jo, these look amazing! the pictures make looking through so much easier, I dont like recipes on blogs that are just big slabs of text, much rather big slabs of chocolate!!

  25. I just made these. I followed it exactly, and it wouldnt set. Even after an extra five minutes in the oven. Im so disappointed. Joanna, do you test these recipes prior to posting?

  26. I just made these. I followed it exactly, and it wouldnt set. Even after an extra five minutes in the oven. Im so disappointed. Joanna, do you test these recipes prior to posting?

  27. What a great post! Truly inspired just in time for indulging!! I love the little gif Izy made, it’s so cute! I will def. start following asap!
    Thanks for sharing this young talent, merry Christmas!

  28. Jeez! Izy is so talented! I am craving of these molten cake now!! Happy holiday to you, Joanna, and your family!

  29. Oh. My. Gosh. that looks so delicious!! I just recently discovered how wonderful molten chocolate cakes are because I was enamored of creme brulee and would try it everywhere we ate. 16 years later I finally decided that I would only order it at my favorite place to go for my birthday because they make THE best brulee! so the chocolate cake was a good decision once…
    BTW–love those plates she serves the cake on.

  30. LV says...

    This looks and sounds insanely delicious!

  31. These look great.

    Now I’m hoping we’ll get a month of bloggers’s favorite salads in January!

  32. Anything with salted caramel and I’m gone! Merry Christmas my lovely to you and your fam ;) XX

  33. Mmmm… These remind me of the mini chocolate pies I had at a family dinner not too long ago. Also, I love how you created a GIF for that one picture. :) Delicious!

  34. These sound incredible! I’m a sucker for salted caramel so I’ll definitely have to try it out.

  35. Mouthwatering!

  36. Oh dear god these look incredible, everything I love in a pud!

  37. holy goodness!! These look fantastic! anything Molten, salted and chocolate is a winner in my book!


  38. Beautiful! These look like the perfect dinner party treat. Thank you!

  39. Wow!! This looks absolutely amazing. I will have to try and tackle them over vacation. Thanks for sharing! xx

  40. I’m not a lover of salted caramel, but these look delicious.

  41. jm says...

    Whoa! This sounds amazing!

  42. Love all of these pictures…this looks too delicious for words. Amazing.

  43. Wow, these are going to be perfect for New Years! Thanks!

  44. I’m over molten cakes but with the caramel, these look insane!! Great pics too.

  45. I love baking and I’ll be definitely trying this! Love all the pictures too.
    Yuko @ northfield gate