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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.