Chocolate Lava Cakes with Vanilla Ice Cream (Printable Version)

Decadent molten chocolate cakes with gooey centers served alongside creamy vanilla ice cream for pure indulgence.

# What You Need:

→ Lava Cakes

01 - 4 oz semi-sweet chocolate, chopped
02 - 1/2 cup unsalted butter, plus extra for greasing
03 - 2 large eggs
04 - 2 large egg yolks
05 - 1/2 cup granulated sugar
06 - 1/4 cup all-purpose flour
07 - 1/4 tsp fine sea salt
08 - 1 tsp pure vanilla extract

→ For Serving

09 - 4 scoops high-quality vanilla ice cream
10 - Cocoa powder or powdered sugar for dusting
11 - Fresh berries or mint leaves

# How to Make It:

01 - Preheat the oven to 425°F. Grease four 6-ounce ramekins with butter and dust lightly with cocoa powder or flour, tapping out any excess.
02 - In a heatproof bowl set over a saucepan of simmering water, melt the chocolate and butter together. Stir until smooth and let cool slightly. Alternatively, microwave in 20-second bursts, stirring between each.
03 - In a separate bowl, whisk together the eggs, egg yolks, and sugar until pale and slightly thickened, about 2 minutes.
04 - Whisk the melted chocolate mixture and vanilla extract into the egg mixture until fully combined.
05 - Gently fold in the flour and salt just until no streaks remain. Take care not to overmix.
06 - Divide the batter evenly among the prepared ramekins.
07 - Place ramekins on a baking sheet and bake for 10 to 12 minutes, until edges are set but centers remain soft. Tops should appear puffed and firm.
08 - Let rest for 1 minute. Run a knife around the edges and carefully invert each cake onto a serving plate. Serve immediately with vanilla ice cream. Dust with cocoa powder or powdered sugar and garnish with berries or mint if desired.

# Expert Advice:

01 -
  • The contrast between warm, molten chocolate and cold vanilla ice cream is absolutely divine
  • These look like something from a fancy restaurant but come together in under 30 minutes
  • The recipe is forgiving enough for beginners but impressive enough for dinner parties
02 -
  • Timing everything is absolutely critical, as even one extra minute can turn that molten center into a fully cooked cake
  • The residual heat continues cooking the cakes after they come out of the oven
  • Serving immediately is non-negotiable, or you lose that magical lava effect
03 -
  • Use a kitchen timer rather than guessing, as those final minutes make all the difference
  • Practice makes perfect with these, so do not be discouraged if your first attempt is not exactly right

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