You seriously need this Chocolate Salted Caramel Lava Pudding in your life (that’s a serious mouthful!). It’s so chocolatey, the edges are just slightly chewy and the Salted Caramel in the centre adds another dimension to the deliciousness… It really is to die for. They’re just warm cups of chocolatey, caramely, gooey goodness.
When my wonderful niece takes the photos of the goodies I make we usually have some when she’s finished, but this one literally got smashed! We wanted to just inhale it! In a few huge spoonfuls the bottom of the mug appeared. Weekends are notoriously bad for ‘cheat’ foods at my place, usually because that’s when we can take pics. But after saving up all week, my tummy doesn’t want to wait any longer – gimme sugar!
I really love to make these either on the weekend or if people are coming over. Because you can make them in about 15 minutes, pop them in the fridge and just about leave them until you’re ready to cook them for a few minutes and serve them up. So they’re super easy to prepare ahead, pop some Salted Caramel Sauce in as they’re chilling, then pop them in the oven when you’re just about ready for dessert.
And you know what? Add a scoop of vanilla ice cream (or whatever flavour you like) to the top and it’s even better – if that’s possible…
Chocolate Salted Caramel Lava Puddings
– 400g / 14oz dark chocolate
– 480g / 17oz unsalted butter
– 1 teaspoon vanilla extract
– 8 eggs
– 180g / 6oz caster/superfine sugar
– 80g / 3oz all purpose flour
Make the Salted Caramel as per the instructions (you can use store bought caramel sauce, but it won’t be as good!) and put it in the fridge to chill as much as possible before making the puddings.
Melt the chocolate with the butter in a bowl over simmering water. Once it’s all melted take off the heat and cool for a few minutes. Stir in the sugar, flour, eggs and vanilla extract. Mix with a wooden spoon until nice and smooth.
Pour into ramekins or mugs. If using mugs, depending on the size of the mug, the mixture makes around 6 mugs of 200ml / 7 floz capacity.
Place the ramekins in the fridge for 2 hours to firm up.
Remove the ramekins and scoop a tablespoon size amount of the mixture from the ramekin. Fill this hole with Salted Caramel Sauce. If you are using mugs, scoop out a larger amount of mixture (around the size of a golf ball) from the ramekins and fill it with Salted Caramel Sauce. Place the scooped out mixture back on top of the salted caramel. Don’t press it in, it will soften up and mix in with the rest of the pudding as it cooks.
Refrigerate for another hour – two if possible.
Preheat oven to 200°C degrees or 390°F.
Place the ramekins or mugs on a baking tray and pop them into the oven. Bake for 12 minutes if in ramekins or 15 minutes if in mugs.
Serve with extra Salted Caramel Sauce and vanilla icecream.