Spiced Gin Salted Caramel Molten Chocolate Cake Recipe
Experience the ultimate dessert luxury with this rich dark chocolate molten cake, infused with the warming botanicals of spiced gin. Each cake features a hidden heart of flowing salted caramel that balances the intense cocoa for a truly unforgettable finish.
- Prep
- 15 min
- Bake
- 12 min
- Serves
- 4
- Level
- Moderate
- Per serving
- 510 kcal
Method
Preheat your oven to 400°F (200°C). Generously grease four 6-ounce ramekins with butter and dust with cocoa powder, tapping out the excess.
In a double boiler or microwave, melt the dark chocolate and unsalted butter together until smooth. Whisk in the spiced gin, ground cinnamon, and ground cardamom until well combined.
In a separate large bowl, beat the eggs, egg yolks, and granulated sugar at high speed until the mixture is thick, pale, and has doubled in volume.
Gently fold the melted chocolate mixture into the egg mixture using a spatula. Sift the flour over the batter and fold in carefully until just combined, being careful not to deflate the eggs.
Spoon the batter into the prepared ramekins until they are half full. Place a teaspoon of salted caramel sauce in the center of each, then top with the remaining chocolate batter.
Place the ramekins on a baking sheet and bake for 12 to 14 minutes. The sides should be firm, but the centers should still be soft to the touch.
Let the cakes cool in the ramekins for 1 minute. Carefully run a thin knife around the edges and invert them onto serving plates.
Dust with a light coating of powdered sugar or a pinch of sea salt and serve immediately while the center is molten.
Notes from the kitchen
Use a high-quality spiced gin with notes of black pepper or cardamom to enhance the chocolate's profile.
Do not overbake; the 'molten' effect depends on the center remaining slightly underdone.
If the caramel sauce is too thin, freeze the teaspoon-sized portions on a tray for 20 minutes before inserting them into the batter.
For the best texture, ensure your eggs and egg yolks are at room temperature before whisking.
