Salted Caramel Molten Chocolate Cakes
Recipe Intro From thefeedfeed

Time to bake up a little romance! No better way to celebrate Valentine’s Day than with an ooey, gooey chocolate cake. It’s peak indulgence while coming together quickly and easily. You’ve probably had a molten chocolate cake a few times in your life, but this one is packed with a liquid center of salted caramel, swirling with the chocolate ganache batter into what we assume dreams are made of. The best part is how quickly it bakes up in our GE Profile Advantium Oven, keeping our wall oven free for dinner, though this recipe also bakes up perfectly in any 425°F oven. Only thing left is to crack out the vanilla ice cream to crown this beauty with a scoop or two.

This recipe is brought to you from FeedfeedBrooklyn in our Test Kitchen Sponsored by GE Profile’s Smart Appliances, where we used our GE Profile Advantium Oven to make this cake!


Prep time 20mins
Cook time 25mins
Serves or Makes: 4


For the Caramel:

  • 1 cup granulated sugar
  • 2 tablespoons water
  • 1/ 2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt

For the Molten Cake:

  • 1 stick unsalted butter, plus more for greasing
  • 7 ounces dark chocolate, roughly chopped
  • 1/ 3 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 3 eggs
  • 1/ 4 cup all-purpose flour
  • Confectioner's sugar, for dusting


  • Step 1

    Make the caramel: In a medium saucepan, combine sugar with 2 tablespoons of water over medium high heat. Cook, shaking the pan as needed but not stirring, until an amber caramel forms, 6-8 minutes. Remove from the heat and stir in cream and butter until smooth, then let cool completely.

  • Step 2

    Meanwhile, prepare the molten cake: Preheat oven to 425°F and grease 4 (6-ounce) ramekins with butter. In a heatproof bowl set over a double boiler, add the 1 stick butter and chocolate to melt, stirring to combine.

  • Step 3

    In a large bowl, whisk together brown sugar, vanilla, salt and eggs until smooth and frothy, 2-3 minutes. Slowly whisk in the chocolate mixture, then fold in flour until just incorporated.

  • Step 4

    Scoop ⅓ cup chocolate batter into each ramekin then place one heaping tablespoon of caramel in the center of each. Divide the remaining chocolate batter between the ramekins. Bake until the edges are puffed and set but the center is still sunk, 13-15 minutes.

  • Step 5

    Carefully invert the cakes on plates and dust with confectioners’ sugar before serving.