# Components:
→ Salted Caramel Centers
01 - 1/2 cup granulated sugar
02 - 2 tablespoons water
03 - 3 tablespoons heavy cream
04 - 2 tablespoons unsalted butter
05 - 1/2 teaspoon sea salt
→ Chocolate Lava Cakes
06 - 6 ounces dark chocolate (70% cacao), chopped
07 - 6 tablespoons unsalted butter
08 - 2 large eggs
09 - 2 large egg yolks
10 - 1/4 cup granulated sugar
11 - 2 tablespoons all-purpose flour
12 - Pinch salt
→ For Serving
13 - Vanilla ice cream
14 - Fresh berries (optional)
15 - Powdered sugar for dusting
16 - Flaky sea salt for finishing
# Directions:
01 - In a saucepan over medium heat, combine granulated sugar and water. Cook without stirring until the mixture turns amber in color, about 8 to 10 minutes. Remove from the heat and whisk in heavy cream, unsalted butter, and sea salt until smooth. Cool caramel completely, then divide among six heatproof ramekins and freeze for 15 minutes.
02 - Preheat oven to 425°F (220°C). Generously butter six 6-ounce ramekins and dust with cocoa powder or sugar, tapping out any excess.
03 - In a microwave-safe bowl or over a double boiler, melt chopped dark chocolate and unsalted butter together, stirring until the mixture is smooth. Allow to cool slightly.
04 - In a bowl, whisk eggs, egg yolks, and granulated sugar until the mixture is thick and pale. Stir in the melted chocolate-butter mixture, then gently fold in all-purpose flour and salt until just combined.
05 - Place frozen caramel portions into the bottom of each prepared ramekin. Divide the chocolate batter evenly over the caramel centers, ensuring the caramel is completely covered. Arrange ramekins on a baking sheet.
06 - Bake for 10 to 12 minutes until edges are set but centers are still soft and slightly jiggly. Allow to rest for 1 minute. Run a knife around the edges, invert each cake onto a plate, and remove the ramekins. Dust with powdered sugar, top with flaky sea salt, and serve immediately with vanilla ice cream.
