Dark Chocolate Lava Cake with Infused Sea Salt Caramel

 

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Dark Chocolate Lava Cake with Infused Sea Salt Caramel

Molten bliss featuring a potent caramel core and floral terpenes

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THC: 15mg per serving  |  CBD: 0mg per serving

Prep: 15 mins  |  Cook: 12 mins  |  Serves: 2

Onset: 60-120 minutes  |  Duration: 4-6 hours

DECARBOXYLATION

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Temperature: 240°F / 115°C

Time: 40 minutes  |  Cannabis: 3.5g

Standard decarb in oven. Flower will be used to infuse the butter for the caramel.

INFUSION

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Method: Infused Salted Caramel  |  Base: Heavy cream and butter (1/2 cup)

Temperature: 160°F  |  Time: 2 hours

Yield: 1/2 cup caramel sauce

Storage: Refrigerate up to 2 weeks.

1. Make a dry caramel with sugar. 2. Deglaze with heavy cream. 3. Stir in decarbed cannabis-infused butter at 160°F. 4. Strain and cool.

INGREDIENTS

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  • infused caramel sauce — 4 tablespoons (served warm)  [10% DV · Fats]

  • 70% Dark Chocolate — 4 ounces (high-quality Couverture)  [20% DV · Magnesium, Flavonoids]

  • Unsalted Butter — 4 tablespoons (melted)  [15% DV · Fat]

  • Eggs — 2 large (room temperature)  [12% DV · Protein]

  • Sugar — 1/4 cup (granulated)  [10% DV · Energy]

  • All-purpose Flour — 2 tablespoons (sifted)  [2% DV · Carbs]

  • Maldon Sea Salt — 1 pinch (flaky)

STEP-BY-STEP INSTRUCTIONS

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  1. Preheat oven to 425°F and grease two ramekins thoroughly with butter and cocoa powder.

     💡 Flow tip: Cocoa powder prevents sticking while keeping the cake dark.

  2. Melt dark chocolate and butter together in a double boiler until perfectly smooth.

     💡 Flow tip: Avoid getting any water in the chocolate to prevent seizing.

  3. Beat eggs and sugar until thick and pale, then fold in the chocolate mixture and flour.

     💡 Flow tip: Fold gently to keep the air in the eggs for a light crumb.

  4. Pour batter into ramekins and bake for 12 minutes until edges are firm but center is soft.

     💡 Flow tip: The cake should have a slight jiggle in the very center.

  5. Invert onto a plate, top with a generous pool of warm infused caramel and flaky sea salt.

     💡 Flow tip: Serve immediately while the center is still molten.

TERPENE PAIRING

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Primary Terpene: Linalool

Flavor Profile: floral, lavender, coriander

Aroma: lavender and rose

Why It Works: Linalool provides a floral elevation that makes the dark chocolate taste more complex and sophisticated.

Food Synergy: 70% dark chocolate and sea salt

Complementary Terpenes: Myrcene (tropical sweetness)

STRAIN SUGGESTIONS

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  1. Granddaddy Purple (INDICA)

     THC: 20-24%  |  CBD: 0-1%

     Terpenes: Myrcene, Linalool, Pinene

     Flavors: grape, berry, floral

     Effects: deep relaxation, euphoric, sleepy

     The floral and berry notes pair exceptionally with dark cocoa.

NUTRITION FACTS (per serving)

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  Calories: 580

  Total Fat: 38g (49% DV)

    Saturated Fat: 24g (120% DV)

    Trans Fat: 0g

  Cholesterol: 210mg (70% DV)

  Sodium: 310mg (13% DV)

  Total Carbohydrate: 52g (19% DV)

    Dietary Fiber: 4g (14% DV)

    Total Sugars: 38g

      Incl. Added Sugars: 35g (70% DV)

  Protein: 8g (16% DV)

  Vitamin D: 2mcg (10% DV)

  Calcium: 80mg (6% DV)

  Iron: 4.5mg (25% DV)

  Potassium: 350mg (7% DV)

DOSAGE

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THC per serving: 15mg

CBD per serving: 0mg

Onset: 60-120 minutes  |  Effect Duration: 4-6 hours

⚠️  Start with one serving. Wait 90 minutes before consuming more.

Effects vary by individual tolerance, metabolism, and consumption method.

For adults 21+ only. Consume responsibly and in accordance with local laws.