Chocolate Lava Cakes Vanilla (Printer-friendly)
Rich, molten chocolate cakes paired with smooth vanilla ice cream for an indulgent dessert.
# What You Need:
→ For the Chocolate Lava Cakes
01 - 3.5 oz bittersweet chocolate (60-70% cocoa), chopped
02 - 7 tbsp unsalted butter, plus more for greasing
03 - 2 large eggs
04 - 2 large egg yolks
05 - 2/3 cup confectioners sugar
06 - 1/3 cup all-purpose flour
07 - Pinch of salt
→ For Serving
08 - 4 scoops vanilla ice cream
09 - Cocoa powder or powdered sugar, for dusting (optional)
10 - Fresh berries or mint leaves (optional)
# How to Make It:
01 - Preheat oven to 425°F. Grease four 6 oz ramekins with butter and lightly dust with cocoa powder or flour, tapping out the excess.
02 - Melt the chocolate and butter together in a heatproof bowl over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
03 - In a separate bowl, whisk together eggs, egg yolks, and confectioners sugar until pale and thick.
04 - Gently fold the melted chocolate mixture into the egg mixture.
05 - Add the flour and salt, folding gently until just combined. Do not overmix.
06 - Divide the batter evenly among the prepared ramekins.
07 - Bake for 10–12 minutes, until the edges are set but the centers are still soft.
08 - Let cool for 1–2 minutes. Run a knife around the edges, invert onto plates, and carefully lift off ramekins. Serve immediately with a scoop of vanilla ice cream on each cake. Dust with cocoa powder or powdered sugar, and garnish with berries or mint if desired.
# Expert Tips:
01 -
- They take less than 15 minutes to prepare but look like something from a restaurant dessert menu
- The contrast between warm molten chocolate and cold vanilla ice cream is absolutely magical
02 -
- Timing is everything; one minute too long in the oven and you lose that molten magic completely
- Room temperature ingredients blend more smoothly and prevent the chocolate from seizing when you combine everything
03 -
- Invest in good quality chocolate with at least 60% cocoa; the entire dessert depends on it
- Practice the timing on one cake first if you are nervous about serving guests