Toffee Caramel Molten Cake Recipe

preheat and prepare

Preheat oven to 425°F (220°C). Generously butter four 6-ounce (180 ml) ramekins with 1 tablespoon butter total, then dust evenly with cocoa powder, tapping out excess. Place ramekins on a baking sheet.

melt chocolate and butter

Combine the 0.75 cups butter and chopped dark chocolate in a heatproof bowl. Place over gently simmering water (double boiler) or microwave in 20–30 second bursts, stirring until completely melted and smooth. Remove from heat and let cool 2–3 minutes.

mix sugars and eggs

In a medium bowl, whisk together granulated sugar and brown sugar. Add the 3 large eggs and vanilla extract and whisk vigorously until mixture is pale and slightly thickened (about 1–2 minutes).

combine batter

Pour the melted chocolate-butter mixture into the egg-sugar mixture and stir until uniform. Sift the 0.75 cups all-purpose flour and 0.25 tsp sea salt over the bowl and fold gently just until no streaks of flour remain. Do not overmix.

portion batter

Divide batter evenly among the prepared ramekins, filling each about 2/3 full (leave room for the caramel center). Set aside while you prepare the caramel toffee filling.

make the toffee caramel

Place the 6 tablespoons soft toffee bits (or chopped soft caramels), 0.25 cups heavy cream, 1 tablespoon butter, and 1 teaspoon corn syrup (if using) in a small saucepan. Warm over low heat, stirring constantly, until the toffee is melted and the mixture is smooth and slightly thickened, about 3–5 minutes. Remove from heat and stir in 1/8 tsp sea salt. Allow the caramel to cool for 5 minutes so it's thick but still pourable.

add filling to ramekins

Using a spoon, place about 1 1/2 tablespoons of the warm toffee caramel into the center of each ramekin, pressing it slightly into the batter so it's surrounded by batter on all sides. If you have leftover caramel, reserve for serving or chill for another use.

bake

Bake the ramekins on the preheated baking sheet in the center of the oven for 10–12 minutes. Cakes should have set edges but still a slightly jiggly center; the tops will be puffed and glossy. For firmer cake with a thicker molten center, bake 12–13 minutes; for runnier center, aim for 9–10 minutes.

rest and unmold

Remove from oven and let the cakes rest 1 minute. Run a small knife around the inside edge of each ramekin to loosen. Carefully invert each ramekin onto a dessert plate and lift off. If cakes do not release, return to ramekin and serve directly from ramekin.

serve

Dust with powdered sugar if desired and serve immediately with vanilla ice cream or a dollop of whipped cream to contrast the warm toffee caramel center.