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Chocolate Salted Caramel Lava Cakes

Apple and Walnut Stuffed Pork Chops with Cider Maple GlazeIngredients:
  • 6 ounces dark chocolate
  • 1/2 cup butter, cut into chunks
  • 1 T red wine
  • 1 tsp vanilla
  • 1 egg
  • 2 egg yolks
  • 3/4 cup powdered sugar
  • 6 T flour
  • 4 T cold caramel - store-bought or recipe follows
  • Optional toppings - powdered sugar, flaky sea salt or vanilla ice cream
Salted Caramel
  • 1 cup sugar
  • 1/2 cup water
  • 6 T butter - room temp, cut into small pieces
  • 1/2 cup heavy cream
  • Maldon salt

For the Salted Caramel: Place sugar and water in a 4 quart sauce pan, heat over medium heat - swirling pan gently just enough to even out the sugar at the bottom. Without whisking, cook until sugar turns deep amber color, 8-12 minutes. Remove from heat. Using a whisk, add butter pieces while whisking until melted, pour in cream and continue to whisk until smooth. Add a pinch of salt. Transfer to a jar and let cool. Store in refrigerator until ready to use.

Preheat oven to 400 degrees. Thoroughly butter 4 (6 ounce) ramekins and coat inside with cocoa powder, tap out excess. Place on a baking sheet.

Melt chocolate and butter over a double broiler until almost melted, remove from heat and let cool a bit. Can be done in the microwave as well. Whisk in wine and vanilla until well incorporated. Set aside. In a mixer, beat egg and egg yolks until light and fluffy, about 3 minutes. Add sugar and beat until fully incorporated. Add flour and mix until just combined. Fold in chocolate mixture with a spatula.

Fill each ramekin 2/3 full of batter and add 1 T cold caramel to the center of each cup. Spoon the remaining batter to cover the caramel. Bake 15-17 minutes. Transfer to a rack to cool for 5 minutes. Gently loosen the edges of each cake with a knife or off-set spatula. Invert a plate over each ramekin and carefully turn over. Dust with powdered sugar or sprinkle with sea salt. A scoop of ice cream would be decadent too. Serve immediately.

Serve with:

Kunde Family Winery 1904 Dessert Cuvee

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