Molten Lava Caramel Cakes (Edit recipe)

These lil’ gems come together in no time and it’s like enjoying those little turtle candies in cake form and what’s not to LOVE about that! They're impressive enough to be a special dessert to cap off an elegant dinner date or even for a nice "treat yourself kind of moment! In a few steps you'll have these coming together and you can even make them up ahead of time and leave the baking portion until you're ready to enjoy. If you'd rather have a standard lava cake, you can simply skip adding the caramel and bake as directed. Same delicious cake with oozing chocolate instead of the caramel.

20 minutes

12 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	435
Fat:	35 g
Carbohydrates:	38 g
Protein:	1 g
Cholesterol:	70 g
Sodium:	182 mg
Fiber:	1 g
Sugars:	14 g
Calculated per serving.

by Back Porch Paleo

Serves: 4

Ingredients

.5 cup Ghee, can sub butter
1 tsp Cocoa Powder
6 oz Dark Chocolate, chips or your favorite brand
.5 cup Maple Sugar, can sub granulated sugar
3 whole Eggs, room temperature
.125 tsp Sea Salt
3 Tbsp Cassava Flour
4 whole Sea Salt Caramels (Sweet Apricity)
2 tsp Caramel Infused Sugar, optional
3 Tbsp Pecans, roughly chopped, optional

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 425°
Brush/spray 4 - 6 oz ramekins with avocado oil and dust with cocoa powder, place on baking sheet.
Melt ghee and chocolate in a heat proof bowl over a pot of low simmering water (about 2” of water will do the trick, do NOT let the bottom of the bowl touch the water) till melted and smooth, stirring occasionally.
In another bowl, beat sugar and eggs till thick and pale (about 3 mins) adding the pinch of salt.
Fold chocolate into egg mixture to fully combine, then sift in the flour, mixing till smooth and fully combined.
Spoon ¼ c of batter into the bottom of each ramekin, unwrap caramel and place in the center of the batter, then spoon ¼ c of batter on top of the caramel.
Place in the oven and bake for 12 mins, until tops are cracked and center is still jiggly, remove from oven and place on cooling rack.
Immediately loosen edges with a thin knife, then carefully invert onto a serving plate.
Sprinkle with caramel infused sugar or powdered sugar, add pecans if using as a garnish on top.
ENJOY!
*to make a standard lava cake, omit caramel & fill each ramekin with ½ cup & bake as directed, then serve with your favorite ice cream or whipped cream & fruit.