Chocolate and Salted Caramel Molten Lava Puddings with KitchenAid

Yield: 4 puddings

Chocolate & Salted Caramel Molten Lava Cakes/Puddings

Chocolate & Salted Caramel Molten Lava Cakes/Puddings

These chocolate and salted caramel molten lava cakes/puddings are so indulgent, moist, rich, delicious, and are pretty similar a Rolo, but dressed up in an ooey gooey, oozy, cakey goodness, form.

Prep Time 20 minutes
Cook Time 12 minutes



  • 1 tbsp golden syrup
  • 65g caster sugar
  • 80ml double (heavy) cream
  • ¼ tsp rock salt


  • 55g unsalted butter
  • 100g dark chocolate
  • 30g plain (all-purpose) flour, sifted
  • 3 large eggs
  • 30g caster sugar
  • 35g dark brown sugar
  • pinch salt


  1. Spray the pudding moulds with cake release spray, and generously dust the moulds with sifted cocoa powder – we don't want lumps of cocoa powder here. Place the moulds in the freezer.
  2. For the salted caramel, add the golden syrup, caster sugar and 4 tablespoons of water into a saucepan, and heat gently until the sugar dissolves. Attach a sugar thermometer and continue to heat until the thermometer reaches 160°C / 320°F, then remove from the heat, stir in the cream and salt. Allow to cool slightly, then pour the hot caramel into an ice cube tray, allow to cool then place in the freezer for around 30 minutes.
  3. For the puddings, melt the butter in a small saucepan over a low heat, then add the dark chocolate and set aside allowing the hot butter to melt the chocolate, stirring occasionally until cool, but still liquid, then add the sifted flour until incorporated and smooth.
  4. Break the eggs over a large heatproof bowl set over a pan over simmering water, ensuring the water does not touch the base of the bowl. Using your KitchenAid 9-speed hand mixer, whisk the eggs constantly gradually adding both the sugars, and continue whisking until pale, light and fluffy (around 7 minutes). Remove the mixture from the heat and fold in the chocolate mixture and a pinch of salt.
  5. Take the pudding moulds from the freezer and fill evenly with the mixture. Place the moulds in the fridge for at least 30 minutes. Meanwhile select a baking tray big enough to fit the pudding moulds on, and preheat your oven to 180°C/350°F/Gas Mark 4
  6. Working quickly, remove the pudding moulds from the fridge and place on a baking tray. Remove the salted caramel from the freezer and scoop out the salted caramel with a teaspoon and push into the pudding mixture, ensuring the caramels are encased in the pudding mixture.
  7. Bake for 12 minutes, or until the sides look baked but the middle is still a little wobbly. Remove from the oven and leave the puddings in their moulds for 3 minutes, then carefully slide a small palette knife around the inside edges of the moulds carefully turning them out onto serving plates. Serve immediately with some fresh raspberries, pouring cream, or ice cream.
  8. If not serving immediately, warm them in the microwave for around 30 seconds to 1 minute.
  9. Store leftovers in an airtight container for a day or two.

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20 Comments on “Chocolate and Salted Caramel Molten Lava Puddings with KitchenAid”

  1. Sinea Pies September 30, 2014 @2:22 am Reply

    Lisa, you have out done yourself here. This is so rich and delicious. WOW! Pinned it :)

    1. Lisa | Sweet 2 Eat Baking October 6, 2014 @11:51 pm Reply

      Thank you, Sinea.

  2. Jess @ Sweet Menu September 30, 2014 @6:27 am Reply

    I love lava cakes! These look incredible - your pics are amazing. I would totally order this at a restaurant!

    1. Lisa | Sweet 2 Eat Baking October 6, 2014 @11:57 pm Reply

      Me too Jess, I'm normally lazy and buy them ready made though, but these beat store-bought!

  3. Medeja September 30, 2014 @11:05 am Reply

    These look gorgeous.. :)

    1. Lisa | Sweet 2 Eat Baking October 6, 2014 @11:59 pm Reply

      Thank you. :)

  4. Choc Chip Uru September 30, 2014 @10:00 pm Reply

    What a beautiful pudding, my eyes are popping out of my head :D

    Choc Chip Uru

    1. Lisa | Sweet 2 Eat Baking October 7, 2014 @12:10 am Reply

      Hehe, thanks Uru.

  5. Jess @ On Sugar Mountain September 30, 2014 @11:27 pm Reply

    Oh myyyy. Is it possible to fall in love with a molten lava cake? Please say it is. Otherwise we may have a problem. ;) These look to die for, Lisa, and adding salted caramel just makes me SWOON. <3

    1. Lisa | Sweet 2 Eat Baking October 7, 2014 @12:16 am Reply

      Swoon away because I think I'm in love too. Looks like I've got competition. They're mine, back off! :lol:

      Thanks Jess.

  6. Sophia @ NY Foodgasm October 3, 2014 @9:41 pm Reply

    OMG this looks AMAZING! I always wanted to try making these and this looks PERFECT!

    1. Lisa | Sweet 2 Eat Baking October 7, 2014 @2:03 pm Reply

      Thanks Sophia. Now you can make them, hehe.

      Thanks for stopping by.

  7. The Partiologist October 4, 2014 @1:49 pm Reply

    You know that what ever time of day it is and I see one of your creations, like this one, I want chocolate! :)

    1. Lisa | Sweet 2 Eat Baking October 7, 2014 @2:08 pm Reply

      Haha, chocolate is good at any time of the day, or year. And love endorphins when you eat it too, what could be better? :)

      Thanks Kim.

  8. Choc Chip Uru October 5, 2014 @1:11 am Reply

    WOW these puddings have my name written all over it! Wouldn't mind a whole batch for me :D

    Choc Chip Uru

  9. Kayle (The Cooking Actress) October 7, 2014 @1:35 am Reply

    Lava cakes have been my fave for the past decade---and salted caramel is my new love! I adore the combo!!! drooool

    1. Lisa | Sweet 2 Eat Baking October 7, 2014 @5:14 pm Reply

      Me too. :) I love how Rolo-esq it is. I mean chocolate - check, caramel - check, and added cakey gooeyness.

      Thanks for stopping by Kayle.


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