Molten Salted Caramel Lava Cakes

Ingredients

• 4 oz (115 g) bittersweet chocolate, chopped
• 1/2 cup (113 g) unsalted butter
• 2 large eggs plus 2 egg yolks
• 1/4 cup (50 g) granulated sugar
• Pinch of salt
• 2 tbsp all-purpose flour
• 4 tsp thick caramel sauce
• Flaky sea salt
• Butter and cocoa powder for the ramekins

Method

1. Spoon the caramel into 4 dollops on parchment and freeze 15 minutes.
2. Heat the oven to 425°F. Butter four 6-oz ramekins, dust them with cocoa, and set them on a baking sheet.
3. Melt the chocolate and butter together until smooth.
4. Whisk the eggs, yolks, sugar and salt 1-2 minutes until pale, then whisk in the melted chocolate and fold in the flour.
5. Fill each ramekin halfway, set a frozen caramel dollop and a pinch of flaky salt in the center, then cover with the rest of the batter.
6. Bake 10-12 minutes, until the sides are firm and the tops are set but the centers still jiggle.
7. Rest 1 minute, run a knife around the edge, and turn each onto a plate. Serve right away.