Chocolate Lava Cakes Vanilla (Printable Version)
Tender chocolate cakes with molten centers paired with creamy vanilla ice cream for an indulgent dessert.
# What You'll 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)
# Directions:
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.
09 - 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 -
- These cakes come together in under 30 minutes but taste like something from a fancy restaurant
- The temperature contrast between hot chocolate and cold ice cream is absolutely worth every calorie
02 -
- The moment the edges are firm but the center still wobbles like a nervous pudding, they are done
- Greasing your ramekins thoroughly and dusting with cocoa powder is the difference between triumph and tragedy
03 -
- Room temperature eggs whisk up faster and incorporate more air into the batter
- Use a kitchen scale for the chocolate and flour since accuracy matters more than you might think