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Decadent Whiskey Chocolate Lava Cake Recipe with Sea Salt Caramel

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A rich and indulgent chocolate lava cake infused with whiskey and topped with a warm sea salt caramel sauce, perfect for impressing guests or enjoying a special dessert.

Ingredients

Scale
  • 6 tablespoons (85g) unsalted butter, plus extra for greasing
  • 6 ounces (170g) bittersweet or dark chocolate
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 egg yolks, at room temperature
  • 1/4 cup (30g) all-purpose flour, sifted
  • 2 tablespoons (30ml) whiskey (bourbon or Irish whiskey recommended)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Sea Salt Caramel Sauce:
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cubed
  • 1/2 cup (120ml) heavy cream, warmed
  • 1/2 teaspoon flaky sea salt (adjust to taste)
  • Optional garnishes: fresh raspberries or strawberries, mint leaves

Instructions

  1. Preheat oven to 425°F (220°C). Butter four 6-ounce ramekins and dust with cocoa powder; set aside.
  2. Melt butter and chocolate together using a double boiler or microwave until smooth. Let cool about 5 minutes.
  3. Whisk eggs, egg yolks, and sugar vigorously until pale and slightly thickened, about 3-4 minutes.
  4. Fold melted chocolate mixture gently into the eggs and sugar mixture.
  5. Add whiskey, vanilla extract, and a pinch of salt; fold in carefully.
  6. Sift flour over batter and fold until no streaks remain; do not overmix.
  7. Divide batter evenly among ramekins (about 4 ounces or 115g each). Place ramekins on a baking sheet.
  8. Bake for 12-14 minutes until edges are set but centers jiggle slightly.
  9. While baking, make caramel sauce: melt sugar in saucepan over medium heat, stirring constantly until deep amber (5-7 minutes).
  10. Remove from heat; stir in butter carefully until smooth.
  11. Slowly whisk in warm heavy cream; return to low heat and stir until smooth and slightly thickened (about 2 minutes). Remove from heat and stir in flaky sea salt.
  12. Let cakes rest 1-2 minutes after baking, run a knife around edges, invert onto plates.
  13. Drizzle warm sea salt caramel sauce over cakes and garnish with berries or mint if desired.

Notes

[‘Use room temperature eggs for better volume.’, ‘Whisk eggs and sugar thoroughly until pale and fluffy for a light texture.’, ‘Fold batter gently to keep it airy and avoid toughness.’, ‘Watch oven carefully; baking time affects molten center consistency.’, ‘Start caramel sauce while cakes bake to save time.’, ‘Use ceramic ramekins for better heat retention and crust formation.’, ‘If lava cake is not molten enough, reduce baking time or increase oven temperature slightly.’, ‘Batter and filled ramekins can be refrigerated up to 24 hours before baking; add 1-2 minutes to baking time.’, ‘Can freeze baked cakes for up to one month; thaw overnight in fridge and reheat gently.’]

Nutrition

Keywords: whiskey chocolate lava cake, molten chocolate cake, sea salt caramel, easy dessert, chocolate dessert, whiskey dessert, lava cake recipe

Find it online: https://blixfood.com/decadent-whiskey-chocolate-lava-cake-recipe-with-sea-salt-caramel-easy-and-perfect-for-dessert/