Description
Decadent individual chocolate lava cakes filled with a warm, aromatic spiced caramel center. These elegant desserts pair rich, fudgy chocolate with the complex flavors of fennel, cardamom, and black pepper for a luxurious twist on the classic molten cake.
Ingredients
- Spiced Caramel:
- 1/2 cup (120 ml) heavy cream
- 1 tsp fennel seeds
- 6 green cardamom pods, lightly crushed
- 1/2 tsp whole black peppercorns
- 1 cup (200 g) granulated sugar
- 2 tbsp (30 ml) water
- 1 tsp lemon juice
- 2 tbsp (28 g) unsalted butter
- 1/4 tsp fine salt
- Lava Cakes:
- 2 tbsp (28 g) unsalted butter, melted, plus extra for pans
- 1 1/2 tsp unsweetened cocoa powder, for coating pans
- 3 oz (85 g) dark chocolate (60–70% cacao), chopped
- 3 oz (85 g) unsalted butter
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1/2 tsp vanilla extract
- 1/4 cup (30 g) all-purpose flour
- 1 tsp unsweetened cocoa powder
- 1/4 tsp fine salt
- 6 tsp (about 90 g) cold spiced caramel
Instructions
- Make the Spiced Caramel: In a small saucepan, heat cream with fennel seeds, cardamom, and peppercorns. Simmer, then cover and steep 30 minutes. Strain and reserve cream.
- In a separate pot, combine sugar, water, and lemon juice. Cook over medium heat until deep amber. Carefully whisk in spiced cream (it will bubble). Stir until smooth.
- Return to low heat for 1 minute. Stir in butter and salt. Cool and refrigerate until ready to use.
- Make the Lava Cakes: Preheat oven to 425°F (220°C). Grease 6 muffin tins with melted butter and dust with cocoa powder.
- Melt dark chocolate over a double boiler and set aside.
- In a stand mixer, cream 3 oz butter with sugar until fluffy. Add eggs and yolks one at a time, then vanilla.
- Mix in flour, 1 tsp cocoa powder, and salt. Add melted chocolate and mix until smooth. Fold to ensure even texture.
- Spoon 2 1/2 tbsp of batter into each prepared muffin tin. Place 1 tsp cold spiced caramel in the center. Top with another 2 1/2 tbsp batter. Tap pan gently to settle.
- Bake for 8–9 minutes until edges are set but centers are soft. Let cool in pan 10 minutes.
- Invert onto plates and serve warm with ice cream and extra caramel, if desired.
Notes
- Use high-quality dark chocolate for best flavor and texture.
- Spiced caramel can be made up to 1 week in advance.
- To make gluten-free, substitute with a 1:1 GF flour blend.
- Freeze baked cakes for later and reheat in the microwave before serving.
- Chilling the caramel before assembling helps keep the center molten.
- Prep Time: 45 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Fusion
Nutrition
- Serving Size: 1 lava cake
- Calories: 420
- Sugar: 33g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 140mg
