Chocolate Lava Cakes Vanilla (Printable)
Rich molten chocolate cakes paired with creamy vanilla ice cream for a classic indulgence.
# Ingredient List:
→ Lava Cakes
01 - 4 oz dark chocolate (60–70% cocoa), chopped
02 - ½ cup unsalted butter, plus extra for greasing
03 - 2 large eggs
04 - 2 large egg yolks
05 - ½ cup granulated sugar
06 - ¼ cup all-purpose flour
07 - 1 pinch salt
08 - Butter and cocoa powder for dusting ramekins
→ For Serving
09 - 4 scoops high-quality vanilla ice cream
10 - Powdered sugar, optional, for dusting
11 - Fresh berries or mint leaves, optional, for garnish
# Steps:
01 - Preheat oven to 425°F. Butter four 6 oz ramekins and dust with cocoa powder, tapping out the excess.
02 - Combine chopped chocolate and butter in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
03 - In a separate bowl, whisk eggs, egg yolks, and sugar until the mixture becomes pale and slightly thickened.
04 - Gently fold the melted chocolate mixture into the egg mixture until thoroughly combined.
05 - Sift flour and salt into the mixture, folding carefully until just incorporated, avoiding overmixing.
06 - Divide the batter evenly among the prepared ramekins.
07 - Place ramekins on a baking sheet and bake for 11–12 minutes, until edges are set but centers remain soft.
08 - Remove from oven and let stand for 1 minute. Carefully run a knife around each cake and invert onto dessert plates.
09 - Serve immediately with a scoop of vanilla ice cream, dust with powdered sugar, and garnish with berries or mint as desired.
# Expert Advice:
01 -
- The entire dessert comes together in under 30 minutes, which means you can surprise someone with restaurant-quality elegance on a weeknight.
- Once you master the timing, you become the person everyone wants cooking for them.
- It's foolproof proof that simple ingredients and proper technique are more impressive than complicated recipes.
02 -
- Timing is everything—bake one minute too long and you get warm chocolate cake instead of molten center; bake one minute too short and the edges are undercooked and you feel uncertain; aim for that 11 to 12 minute sweet spot and check by shaking the pan gently rather than opening the oven door.
- Don't overmix the batter after adding flour or you'll toughen the cake; fold gently and stop as soon as you don't see dry flour anymore.
- Ramekins that are too large or too small will throw off your timing dramatically, so measure carefully or keep notes on which size works best in your specific oven.
03 -
- Invest in a reliable oven thermometer because oven temperatures vary wildly, and knowing your oven's actual temperature means you'll nail the baking time consistently.
- Prepare your ramekins right before you mix the batter so you're not wasting time between filling and baking when the batter is at its best.