Werther’s Original
Chocolate Caramel Lava Cakes

Chocolate Caramel Lava Cakes

A perfect recipe for chocolate and caramel lovers! Individual mini chocolate cakes filled with warm salted caramel sauce.


Enjoy our delicious Werther's Chocolate Caramel Lava Cakes


  • 12 (85g) Werther's Original Creamy Toffees, unwrapped
  • 115g unsalted butter, plus more for greasing
  • 1 tablespoon unsweetened cocoa powder
  • 30g plus 1 tablespoon plain flour
  • 170g dark chocolate chips
  • 100g granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons salt
  • Vanilla ice cream, for serving
  • Flakey salt, for garnish


  1. Preheat oven to 220C/200C fan/425F. Grease 6 (4-ounce) ramekins with butter. Combine cocoa powder with 1 tablespoon of flour in a small bowl. Dust the insides of greased ramekins with cocoa mixture, shaking out any excess. Place prepared ramekins on a rimmed baking sheet and set aside.

  2. Melt butter and chocolate in a medium saucepan over low heat, stirring occasionally, until melted. Set aside to cool.

  3. Meanwhile, combine granulated sugar and salt in a large bowl. Using an electric hand mixer, beat in eggs, one at a time, until thickened and pale, about 3 minutes. Pour melted chocolate down the side of the bowl and fold into the egg mixture until combined and no streaks remain. Fold in remaining flour until just combined.

  4. Pour two-thirds of the batter evenly into the prepared ramekins. Top each ramekin with 2 caramels and a pinch of salt. Cover with remaining batter. Place filled ramekins onto a rimmed baking sheet. Bake until the tops are cracked and centers wiggle slightly, about 15 to 20 minutes. Transfer ramekins to a cooling rack and allow to cool for 10 minutes.

  5. Run the tip of a small knife around each cake to loosen. Place a small plate over each cake and, using pot holders, invert. Carefully lift ramekins off each cake. Garnish with salt and serve with ice cream.

  6. Makes: approx. 6 servings/pieces

    Prep Time: 10 minutes

    Cook Time: 33 minutes