I present, a Molten Chocolate Babycake, topped with vanilla gelato and doused with Salted Caramel Sauce from "Nigella Quick Collection." I used coconut sugar, both for the cake and caramel, just because that's what I had on hand. The salty sweetness of the caramel, creaminess of the ice cream and richness of the chocolate lava, all compliment each other for an explosion of taste!
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