Chocolate Molten Lava Cake with Salted Caramel

Ingredients:

For the Lava Cakes:
120g dark chocolate (70% recommended)
100g unsalted butter
2 large eggs
2 large egg yolks
70g caster sugar
1 tsp vanilla extract
40g plain flour
Cocoa powder (for dusting)

For the Salted Caramel Sauce:
150g caster sugar
60ml water
120ml double cream
40g butter
1/2 tsp sea salt

Method:

• Preheat the oven to 200°C (fan). Grease four ramekins and dust them with cocoa powder.
• Melt the butter and dark chocolate together gently until smooth.
• Whisk the eggs, egg yolks, sugar and vanilla until pale and slightly thickened.
• Pour in the melted chocolate mixture and whisk again until combined, then fold in the flour.
• Divide evenly between the ramekins and bake for 8–10 minutes — edges set, centre soft.
• Rest for one minute, then turn out onto plates.
• For the caramel, heat sugar and water without stirring until deep amber. Carefully whisk in the cream, then the butter and salt.
• Serve warm cakes with generous amounts of salted caramel inside and around the molten centre.