miam! Two words: Salted Caramel. Need I say more for mouths to start watering? I have no doubt in my mind that even if it weren’t for Nigella drizzled in the sugary elixir on the cover of Stylist magazine back in 2011, people would still be demolishing it in spoonfuls straight from the jar (as one friend confessed to me this weekend after I gave them a jar of my home-made caramel salé a while back). 
So, it seems, that if you add the rapturous joy of caramel to any sort of dessert, you might just get more takers than usual… I was making these for a dinner party I hosted and wanted the perfect volcanic explosion of molten chocolate-caramel lava oozing from the epicentre. If you wanted to make these a little quicker, you can buy pre-made salted caramel in lots of supermarkets which works just as well. And I must say, I had a jar in the fridge which I was tempted to use but instead I took it out only for the regular “caramel-tasting breaks” which were highly required to stop me from reaching for the home-made stuff! Be prepared for what this golden liquid will do to your usually sane mind; do not let it’s trickery fool you.
If you want to whip up a dessert to impress, that’s quick, easy and well, let’s be honest, won’t last long on your dinner table, this is the one to pick. Serve hot, straight from the oven, with a scoop of the very finest vanilla ice cream or a splash of double cream. 


Salted Caramel Molten Chocolate Pots

For the Cakes:

100g bittersweet chocolate (70% cocoa solids)
55g unsalted butter
30g plain four
1/4tsp salt
3 eggs
65g caster sugar
+ 1 jar of shop bought salted caramel
(or your favourite salted caramel recipe)


adhesively For the ramekins: 
2 tbsp softened butter
2 tbsp. cocoa powder
1. Butter six, 4oz ramekins and dust with the cocoa powder, shaking out any excess.
2. In a small saucepan, heat the chocolate and butter together on low, stirring until just melted. Remove from the heat and stir in the flour and salt until smooth.
3. Crack the eggs into a large bowl and beat using an electric whisk whilst gradually adding the sugar until pale. Pour the chocolate mixture into the egg mixture and gently fold together using a rubber spatula. Divide the mixture between the ramekins and chill for at least 30 minutes (or up to 5 hours, if making in advance).
4. Ten minutes before you’re ready to bake the cakes, preheat your oven to 350F.
5. Spoon a heaped teaspoon of salted caramel into the centre of each ramekin and push it down gently into the cake mixture. Place the ramekins onto a small baking tray and bake for 8-10mins. 
6. Loosen the edges of the cakes with a knife and turn out onto individual plates. Serve immediately with cream or vanilla ice cream.



  1. Reply

    la prunelle

    May 6, 2015

    Je voudrais que tu m'apprennes ça !
    Bisous ma puce

  2. Reply

    Charlotte Avent

    May 6, 2015

    Coucou Madame Prunelle, quelle surprise ton message! Merci 🙂 la recette est vraiment facile (et vite!) mais la prochaine fois que je viens en Belgique, je te montre les etapes! Gros bisous