Chocolate Lava Cake with Vanilla Sauce and Caramel Crowns

5 from 8 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 5 people
Calories 367 kcal


For the lava cake:

  • 3 Pc. Eggs
  • 2 Pc. Egg yolk
  • 150 g Chocolate
  • 7,5 tbsp Butter
  • 4,5 tbsp Sugar
  • 4,5 tbsp Flour
  • 3 tsp Baking cocoa
  • 1 Pr Salt

For the vanilla sauce:

  • 250 ml Milk
  • 280 ml Cream
  • 3 tbsp Sugar
  • 4 Pc. Egg yolk
  • 1 Pc. Vanilla pod + pulp

For the caramel crowns:

  • 5 Pc. Werther's original cream candy


Chocolate Lava Cake:

  • Melt the chocolate with the butter over a water bath. In a bowl, beat the eggs with the sugar until the sugar has dissolved.
  • Place the chocolate and butter mixture in a bowl with the eggs and stir gently.
  • Then sift the flour, salt and unsweetened cocoa into the mixture. Mix everything carefully with a wooden spoon.
  • Now grease the muffin pan and dust with the baking cocoa. Fill an ice cream spoon with the batter into each mold and place in the refrigerator for 2-3 hours.
  • Preheat the oven to 220 ° C and bake the tartlets for 7-8 minutes.


  • Heat the cream and milk together with 2 tablespoons of sugar as well as vanilla pulp and pod in a saucepan to boiling point and then remove them directly from the stove.
  • Then let it cool down. Put the egg yolks with a tablespoon of sugar in a bowl suitable for a double boiler and beat them with a whisk until frothy.
  • Gradually add the vanilla cream. Keep stirring them over the water bath for a few minutes to thicken the sauce.
  • The water must not be too hot to prevent the eggs from curdling.

Caramel crowns:

  • Preheat the oven to 160 ° C fan oven. Do not distribute the 5 Werthers Original Cream Candies too close to each other on the baking paper and a baking sheet.
  • Let it melt in the oven for 6-7 minutes. Then put baking paper on top and press it flat with a stamp and let it cool down.


Serving: 100gCalories: 367kcalCarbohydrates: 31.4gProtein: 4gFat: 25.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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