Melting Chocolate-Caramel Minicake

Claire worked and wrote for Sight Seeker’s Delight for 7 years – read more here.

For those days when you don’t give a damn about diets (aka those days when you’re French).

Is it funny because it’s true, or sad because it’s true? The French certainly don’t seem to go on diets, generally keeping to their carb & cream with a side of wine ways.

Chocolate caramel minicake recipe

I’m sure they don’t eat chocolate every day, but they certainly have ingredients here which well melt your heart… such as confiture de lait, holy cow.

I will admit, the first time I made this I failed miserably. What came out of the oven was a congealed distinctly non-cake-like mess that somehow didn’t even taste good. I was pretty horrified.

But we get back on the horse, so I tried again and this time, the kitchen magic WORKED. So without further ado I present to you, my friends, the right recipe for these mouthwatering molten chocolate caramel amazecakes.

Chocolate caramel minicake

Adapted from a Nestlé recipe


  • 200 g / 7oz dark chocolate (at least 70% is best)
  • 100 g / 7 Tbsp butter plus a bit extra for ramekins
  • 4 eggs
  • 50 g / 1/3c + 1 Tbsp flour
  • Pinch of cinnamon
  • Pinch of nutmeg
  • 100 g / 1/2c sugar
  • 100 g / 1/2c caramel (I used Bonne Maman brand Confiture de Lait, aka dulce de leche. You can make your own –see below)


1. Preheat oven to 200 C / 390F

2. Cut up the bar of chocolate into chunks. Cut the butter into a few chunks, too.

Chocolate chunks

3. In a large bowl, melt the chocolate and butter together. I do this in the microwave (medium heat, about 2 minutes but I stop to stir it about every 45 seconds). Don’t burn your chocolate! You can also melt it in a bain-marie if you don’t have a microwave.

Chocolate butter melting

4. In a separate bowl, beat the eggs and sugar until they’re light in color and a bit fluffy

5. Add the chocolate/butter mixture, flour, and spices to the egg mixture and stir well

Dripping chocolate

6. Butter your ramekins, then pour a bit of extra sugar in and tilt the ramekins to spread it around

sugared ramekin

7. Fill each ramekin 1/3 with chocolate batter. Top with a tablespoon of confiture de lait, then quickly top off chocolate. Do not all your ramekins all the way to the top, only go about 2/3.

Chocolate caramel raw

Chocolate caramel raw

Note: I use Bonne Maman brand confiture de lait, aka dulce de leche. You can make your own pretty easily, with sweetened condensed milk and heat. There are other ways too… this is a great site detailing 5 different ways to make confiture de lait. I promise, it’s pretty easy. So if your store doesn’t have this (it might be hard to find outside of France), you still have options!

Confiture de lait Bonne Maman

8. Put ramekins in preheated oven for 8-9 minutes. When you take them out, they are going to be a bit liquidy still in the center… this is normal. That will solidify a little bit as they cool.

Chocolate caramel cake baked

9. Let them cool about 10 minutes, then invert them onto a plate. Top with a bit of extra confiture de lait (optional but highly recommended!) and a scoop of vanilla ice cream.

ice cream spill


Chocolate caramel with ice cream

2 thoughts on “Melting Chocolate-Caramel Minicake

  • It looks really wickedly good ! How many ramekins can you make with this recipe and how big are your ramekins ? (Diameter at top)

    • Hi! The diameter of the ramekin is 10cm, they’re 240ml/8oz ramekins. Kind of on the smaller side. But with this recipe using the 8oz ramekins you should be able to make 4-6 minicakes, depending on how much you fill them (and how much you taste test the batter!).