Ingredients
Scale
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 4 oz white chocolate baking chips or chopped white chocolate
- 1/4 cup unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 4 tablespoons high-quality salted caramel sauce (chilled or room temperature)
- Powdered sugar or whipped cream for topping
Instructions
- Preheat your oven to 425°F (218°C). Generously grease four 6-ounce ramekins with butter and lightly dust them with flour or sugar, tapping out any excess. This step ensures the cakes slide out easily after baking. Place the prepared ramekins on a sturdy baking sheet for easy handling.
- In a medium microwave-safe bowl, combine the white chocolate and the butter. Microwave in 30-second intervals, stirring between each, until the mixture is completely smooth and melted. Be careful not to overheat the white chocolate, as it can seize easily. Once melted, stir in the pumpkin puree and vanilla extract until well combined.
- In a separate large bowl, beat the 2 whole eggs, 2 egg yolks, and granulated sugar together using a whisk or electric mixer. Beat for about 2 minutes until the mixture becomes pale, thick, and slightly frothy. This aeration helps give the lava cake its light, delicate structure.
- Gently fold the pumpkin-chocolate mixture into the whipped eggs until just combined. Sift the all-purpose flour, pumpkin pie spice, and salt over the wet ingredients. Using a spatula, fold the dry ingredients in gently. Do not overmix, or the cake will become dense rather than fluffy.
- Divide about two-thirds of the batter evenly among the four ramekins. Drop one tablespoon of salted caramel sauce into the center of each ramekin. Top with the remaining batter, ensuring the caramel is completely covered. This traps the caramel inside to create the “lava” effect.
- Place the baking sheet in the oven and bake for 13 to 15 minutes. The edges should be firm and set, but the centers should still look slightly soft and jiggly. Do not overbake, or you will lose the molten center. Remove from the oven and let them cool in the ramekins for exactly 2 minutes.
- Run a thin knife around the edge of each ramekin to loosen the cake. Invert a small dessert plate over the top of the ramekin, then carefully flip it over. Let it sit for a few seconds before lifting the ramekin away. Dust with powdered sugar, add a dollop of whipped cream, and serve immediately while the center is still liquid.
- Cook Time: 30 minutes