Chocolate lava cakes vanilla ice cream (Printable)

Warm molten chocolate cakes paired with creamy vanilla ice cream and optional fresh berry garnish.

# Ingredient List:

→ Chocolate Lava Cakes

01 - 3.5 oz dark chocolate (70% cocoa), chopped
02 - 7 tbsp unsalted butter, plus extra for greasing
03 - 2 large eggs
04 - 2 large egg yolks
05 - 1/3 cup granulated sugar
06 - 1/3 cup all-purpose flour
07 - 1/4 tsp fine sea salt

→ For Serving

08 - 4 scoops vanilla ice cream
09 - Cocoa powder or powdered sugar, for dusting (optional)
10 - Fresh berries or mint, for garnish (optional)

# Steps:

01 - Preheat the oven to 425°F. Grease four 6-ounce ramekins with butter and lightly dust with flour, tapping out excess.
02 - Gently melt the chocolate and butter together in a heatproof bowl over simmering water or in the microwave, stirring until smooth. Remove and set aside to cool slightly.
03 - Whisk the eggs, egg yolks, and sugar together in a separate bowl until pale and slightly thickened, approximately 2 minutes.
04 - Fold the melted chocolate mixture into the egg mixture until fully combined.
05 - Sift the flour and salt into the batter and gently fold until just incorporated.
06 - Evenly divide the batter among the prepared ramekins.
07 - Arrange ramekins on a baking tray and bake for 10 to 12 minutes until the edges are set but the centers remain soft and slightly jiggly.
08 - Remove from oven and allow to rest for 1 minute. Run a knife around edges, then invert each cake onto a serving plate.
09 - Dust with cocoa powder or powdered sugar if desired. Serve immediately with a scoop of vanilla ice cream and garnish with fresh berries or mint.

# Expert Advice:

01 -
  • The molten center hits just right every single time if you pull them at exactly 12 minutes.
  • They look like something from a restaurant but only dirty two bowls.
  • You can make the batter in the morning and bake them right before guests arrive.
02 -
  • Do not overbake, even by one minute, or the center will set and you lose the lava.
  • If you refrigerate the batter ahead, let it sit at room temperature for 20 minutes before baking or the timing will be off.
03 -
  • Add a teaspoon of instant espresso powder to the batter to deepen the chocolate flavor without tasting like coffee.
  • Use a kitchen timer and do not trust your instincts, the difference between molten and set is about 90 seconds.

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