Salted Caramel Lava Cakes with Bourbon Vanilla Ice Cream (Coulant de Caramelo Salado)

1.Prepare the Salted Caramel Filling: In a small, heavy-bottomed saucepan, melt the 100g sugar over medium heat without stirring. Allow it to fully dissolve and turn a deep amber color (about 6-8 minutes).

2.Carefully whisk in the warm heavy cream (the mixture will bubble vigorously). Remove from heat, whisk in the 30g butter until smooth, then stir in the 1/2 tsp flaky sea salt. Pour the caramel into a small, shallow dish, cover, and freeze until firm enough to scoop (about 1 hour).

3.Prepare the Ramekins: Preheat oven to 220°C (425°F). Generously butter four 6-ounce ramekins. Dust the buttered interior with cocoa powder or flour, tapping out the excess.

4.Melt Chocolate and Butter: In a heatproof bowl set over a saucepan of simmering water (or in the microwave in short bursts), melt the dark chocolate and 170g butter together until completely smooth. Remove from heat and let cool slightly.

5.Prepare the Batter: In a separate bowl, whisk the 3 whole eggs, 3 egg yolks, granulated sugar, and 1/2 tsp sea salt until the mixture is pale yellow and slightly thickened (about 2 minutes).

6.Combine Mixtures: Gently fold the slightly cooled chocolate mixture into the egg mixture until just combined. Then, gently fold in the sifted flour until no streaks remain. Do not overmix.

7.Assemble the Coulants: Divide half of the batter evenly among the four prepared ramekins. Place one small, frozen scoop (about 1 tablespoon) of the salted caramel filling directly in the center of the batter in each ramekin. Top with the remaining batter, ensuring the caramel is fully covered.

8.Bake: Place the ramekins on a baking sheet and bake for 12 to 14 minutes. The edges should look set, but the center should still look slightly soft and jiggly.

9.Serve Immediately: Let the cakes rest in the ramekins for exactly 1 minute. Carefully invert each cake onto a serving plate. If it sticks, gently run a thin knife around the edge. Top immediately with a scoop of Bourbon Vanilla Bean Ice Cream and a sprinkle of flaky sea salt.