Caramel Lava Cake Recipes

Steps:

• Mix ingredients together and put in a microwavable mug.
• Microwave for 1 minute.
• Cut a hole in the top and add warm caramel.
• Serve and enjoy!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease and flour four 6-ounce ramekins.
• Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Combine eggs and sugar in a large bowl; beat with an electric mixer until pale and thick, about 5 minutes. Mix in melted chocolate, cocoa powder, and flour until combined. Pour batter into the prepared ramekins and place on a baking tray.
• Bake in the preheated oven until the sides are set but the middle is still jiggly, 10 to 13 minutes. Let cool for 5 minutes before serving.

Steps:

• Heat oven to 425°F.
• Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring after every 30 sec. Add cream cheese spread; stir until melted. Cool 10 min. or until slightly thickened.
• Meanwhile, microwave chocolate and butter in large microwaveable bowl 1 to 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour.
• Spoon half the chocolate batter evenly into 8 (4-oz.) ramekins sprayed with cooking spray, adding about 2 Tbsp. batter to each ramekin. Spoon about 1 Tbsp. cream cheese mixture into center of batter in each ramekin. Cover with remaining chocolate batter. Place on rimmed baking sheet.
• Bake 10 to 12 min. or until edges of desserts are firm but centers are still soft. Cool slightly. Serve topped with COOL WHIP.

Steps:

• In a small pan over low heat, combine caramels, milk, and salt, stirring constantly until smooth. Set aside and let cool.
• Preheat oven to 400 degrees F.
• In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
• Whisk in powdered sugar until combined.
• Add 3 eggs and 1 egg yolk, and whisk until combined.
• Add vanilla and flour and mix again.
• Generously spray four 1 cup oven-safe cups with cooking spray, and evenly fill with batter.
• Spoon a generous amount of caramel into each cup (reserve the rest of the caramel for serving).
• Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
• Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.