Caramel Molten Chocolate Cake

Published by Calley Hastings in on January 2016

Makes four, 8oz ramekins


For the Caramel:

  • 4-oz (half jar) of your favorite flavor of Fat Toad Farm’s Goat’s Milk Caramel Sauce (we used Salted Bourbon for an extra pinch of savory flavor)

For the Cakes:

  • 2/3 cup (100 g.) bittersweet chocolate (70% cocoa solids)
  • 1/4 cup (55 g.) unsalted butter
  • 3 tbsp. (30 g.) all purpose flour
  • 1/4 tsp. salt
  • 3 eggs
  • 1/3 cup (65 g.) granulated sugar

For the ramekins:

  • 2 tbsp. softened butter and 2 tbsp. cocoa powder


  • whipped cream or vanilla ice cream, to accompany


  1. Butter four, 8-oz ramekins and dust with the cocoa powder, shaking out any excess.  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.
  2. 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).
  3. Ten minutes before you’re ready to bake the cakes, preheat your oven to 350 F. Spoon a heaped teaspoon of the cooled goat’s milk caramel into the center of each ramekin and push it down gently into the cake mixture. Place the ramekins onto a small baking tray and bake for 8-10 minutes. Loosen the edges of the cakes with a knife and turn out onto individual plates, or enjoy straight from the dish! Serve immediately with whipped cream or vanilla ice cream and enjoy.