Chocolate Caramel Lava Cakes.. yes, you read that right. Who can resist a warm fudge-y, gooey piece of chocolate cake, I know I can’t! I mean, there aren’t many desserts I can say no to, let’s be real lol. Last week I had the pleasure of dining at Lee Restaurant (Susur Lee’s restaurant here in Toronto) for the first time where we had the most decadent dinner finished by the most decadent desserts, gluten-free molten lava cakes and a peanut butter chocolate mousse. I was in heaven! My favourite part, aside from inhaling my entire plate, was cutting into the centre of the molten cake and having the chocolatey insides ooze out. So, of course I had to remake it!
I posted these cakes on my stories last week and 5 minutes later got a text from my brother-in-law, Jameson begging me to make these for him. He has an even bigger sweet tooth than I do! If you guys love chocolate as much as we do, you’ll love my Chocolate Sweet Potato Brownies and Chocolate Zucchini Brownies!
These cakes are super easy to make, they hold their shape and they’re a cross between a cupcake and a brownie. The best part is.. you can be made in big batches, freeze a batch for later when you have a hankering for something sweet! These chocolate caramel lava cakes are definitely my new go-to dessert, especially for dinner parties! (Hello holiday parties!) Baking them in these muffin tins makes it even easier.. did I mention they are gluten-free?
Yup! They are gluten-free and you would never know the difference! If you don’t keep all-purpose gluten-free flour in your pantry, just substitute for regular all-purpose. I would recommend keeping the almond flour in the recipe as it helps to add moist to the cakes, I promise, they are GOOD.
For the caramel sauce, I made a homemade caramel sauce, it’s super easy with sugar, water, butter and heavy cream. You can always use store bought caramel sauce in a pinch but make sure to keep it in the fridge just for this recipe! I recently made a super easy vegan caramel sauce that’s as good as the real thing with a hint of coconut, coming to the blog SOON!
I hope you guys are staying warm during this chilly fall season! It doesn’t hurt when you have warm chocolate cakes to keep you company! What are some of your favourite fall/winter desserts? Let me know!
Chocolate Caramel Lava Cakes
Warm, fudgey, gooey chocolate lava cakes stuffed with caramel! These cakes are a cross between a cupcake and a brownie, they're super easy and delicious!
- 6 tbsp butter melted
- 4 oz bittersweet chocolate roughly chopped
- 3 large eggs
- 1 tbsp instant espresso powder
- 1 tbsp warm water
- 1/2 cup sugar
- 1/2 cup gluten-free flour
- 1/4 cup almond flour
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- 4-6 tbsp caramel cold
Preheat oven to 425F. Cut circles out of parchment paper to line the muffin tins, I used a large muffin tin with 6 cups. Set aside.
In the bowl of a stand mixer, whisk together the eggs and sugar until it's thick and turn a slightly pale yellow colour, about 2 minutes. Add the vanilla extract
Dissolve the espresso powder in warm water and whisk this into the egg mixture.
In a medium saucepan, melt the butter on medium low heat. Once the butter has melted, turn the heat down to low and add the chocolate. Mix and melt the mixture on low heat making sure not to burn the chocolate.
Fold the chocolate into the egg mixture with a rubber spatula and then add the gluten free flour, almond flour and salt.
Divide most of batter into the muffin tins, spoon a teaspoon or so of caramel into the centre of each cake and top with the rest of the batter to cover. Bake in the oven for about 10-12 minutes until the outside of the cakes are set and the centres are still a bit jiggly. Remove from the oven and let sit for 2 minutes.
Run a knife around the muffin tins to release. Enjoy hot with either whipped cream or coconut cream!
Recipe adapted from Kate Wood