April 02, 2014
In the past, I would always over bake Lava cakes, resulting in a mini chocolate cake that was moist, but with no lovely surprise lava flow. By inserting a salted caramel centre however, you can be sure that the centre will remain gooey and silky, while the liquid cake mixture bakes around it, forming the perfect moist cake casing.
There's not too many ingredients in this recipe and the prep isn't too hard. But have a watchful eye over the baking time and you will have the most perfect chocolatey caramel dessert!