11 Best Melt-in-the-Middle Cakes on The Planet

These recipes will have you feeling like reaching into the computer screen for a spoonful! Check out these amazing 11 Best Melt-in-the-Middle Cakes on The Planet. Maybe make sure you are not hungry first though... Molten lava cakes, as they are usually called, have not been around for too long, but they are usually one of the items you will find on the menu of a higher end restaurant in the US. Chef in New York City, named Jean-Georges Vongerichten, says that he is the one who invented the cake back in 1987, but a famous french chef disputes that saying that the dessert was already made in France before Jean made it in the US. Jean even made it as a accident! He liked the inside texture and taste of a sponge cake when he took it out of the oven before it was done, so he made it an item on his menu.

These lava cakes will have you obsessed on trying them all! I wish there was a taste test app or something! But we can always use our imaginations right? There are, of course, the traditional chocolate lava cakes on this slide show, with the hot chocolate molten lava flowing out onto the plate, that just looks like it would be the best most chocolatey treat. Then, there are some really awesome variations on the original recipe, like the lemon flavoured one, with a creamy lemony centre and raspberries on top, or the sea salt caramel one with a chocolate cake with the amazing sea salt caramel centre and whipped cream on top! The cakes are made in little ramekin bowls to form their shape and then they are presented on the plate without the ramekin so that when you cut in, the lava centre pours out all over your plate in a pool of fudgey goodness.

When I hear about salted caramel I just can't resist, I have to try it, the salt mixed with the gooey caramel is out of this world. Caramel is a recipe that not all of us are brave enough to attempt, but if you give it a try you might just surprise yourself. Caramel can be used as a flavoring in puddings and desserts, as a filling in candies, or as a topping for ice cream and custard. The process of caramelization consists of heating sugar slowly to around 340 degrees Fahrenheit. As the sugar heats, the molecules break down and re form into compounds with a characteristic color and flavor. A variety of candies, desserts, and confections are made with caramel such as brittles, nougats, pralines, cr�me br�l�e, cr�me caramel, and caramel apples. Ice creams are sometimes flavored with or contain swirls of caramel. Do you think you could perfect the caramel recipe? For this salted caramel recipe you will need granulated sugar, agave syrup, honey or corn syrup, some water, heavy cream, flaky salt and some vanilla extract. To start in a deep saucepan, heat the first three caramel ingredients, stirring just until the sugar dissolves.