So it was my mr’s birthday yesterday and I really wanted to make him a cake especially since it’s his birthday I’m celebrating with him as his wife! (: So I have been thinking and thinking what would he like as his cake. As he loves salted caramel, I was inspired by Ms D’s cake (the queen of desserts hehe) that she made for her mr’s birthday! So after much research, I found a perfect cake that the mr would love!
I was really nervous with how it would turn out cause I havent baked a lava cake for the longest time. And I was quite stressed when making it cause there was no turning back. I had no back up cake plan at all. haha You could definitely see the relief in my face when the cake came out cleanly from the ramekins and I found out there was a gooey molten middle! SUCCESS!
And it was definitely a hit with the mr! He has requested that I make him this cake every year on his birthday! hehe I have to say, nothing is sexier than having the luscious salted caramel oozing out of the cake the moment you cut your fork through! It just puts a really big smile on my face! And I could just see how happy and satisfied the mr was. To me, that was the most important part of the day – that he enjoyed what I made him. hehe
Salted Caramel Chocolate Lava Cake (adapted from The Endless Meal)
For the chocolate salted caramel :
142 g dark chocolate
1 cup caster sugar
28 g unsalted butter
1 tsp fleur de sel, plus a bit more when layering dessert
2 tbs water
1/2 cup thickened cream
For the lava cake :
284g dark chocolate
113 g unsalted butter
3 large eggs
3 egg yolks
1/2 cup plain flour
1/2 cup icing sugar, and more for dusting
2 tbs cocoa powder
extra butter and cocoa powder for ramekins
1) For chocolate salted caramel : Melt chocolate in a double boiler, over a small pot of boiling water.
2) In a large pot, add the sugar and water and heat over medium heat until sugar melts and turn dark amber. If you have a candy thermometer, it should reach 176 degrees celcius. Take it off the heat, and carefully add the thicken cream. (Do note that it will bubble vigorously, so do not stand too close.) Whisk the mixture until smooth, then add the melted chocolate. Once it’s mixed well, stir in the butter. Set aside.
3) For the cake : Prepare 6-8 ramekins (depending on the size), and butter them well before coating them with cocoa powder, turning them upside down to make sure there is no excess. Set aside.
4) Melt butter and chocolate in a heat proof bowl, over a mall pot of boiling water. Once melted, set aside allowing it to cool a little.
5) In a mixer, whisk the eggs and egg yolks until well combined. Add the cooled melted chocolate and butter mixture, and stir well. Combine the flour and icing sugar, making sure there are no lumps, then slowly add to the mixture. Mix until smooth.
6) Fill each ramekin half way. Then place a big teaspoon of chocolate salted caramel in the middle and sprinkle a little bit more fleur de sel, before covering with more cake batter until it’s 3/4 filled. (At this stage, you can either bake it straight away or keep it in the fridge for up to 3 days.)
7) Preheat oven to 210 degrees celcius for 10 minutes. Place the ramekins in the middle rack of the oven, and bake for 15-20 minutes. If your ramekins are smaller, please reduce the baking time to ensure the gooey middle! Remove the ramekin from the oven, and run a palette knife through the sides to loosen the cake.
8) Carefully place a plate over the top of the ramekin and invert it. Carefully lift the ramekin up. Dust with icing sugar and serve with whipped vanilla bean cream if desired.
So happy birthday my dearest hubs! So so glad you enjoyed the dinner after a 12 hours day at work! Thank you for working so so hard just to make sure we live comfortably. I couldn’t ask for more really. I love you! And I promise to make this for you every year on your birthday! hehe