Chocolate Lava Cakes Vanilla Ice (Printable Version)

Mini molten chocolate cakes paired with smooth vanilla ice cream for an indulgent dessert experience.

# What You Need:

→ 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)

# How to Make It:

01 - Preheat oven to 425°F. Grease four 6-ounce ramekins with butter and lightly dust them with flour, tapping out any excess.
02 - In a heatproof bowl set over simmering water or using a microwave, melt the chopped chocolate and butter together, stirring until smooth. Remove from heat and allow to cool slightly.
03 - In a separate bowl, whisk the eggs, egg yolks, and granulated sugar until pale and slightly thickened, about 2 minutes.
04 - Gently fold the melted chocolate mixture into the egg mixture until fully incorporated.
05 - Sift in the all-purpose flour and sea salt, folding carefully until just combined.
06 - Divide the batter evenly among the prepared ramekins.
07 - Place the ramekins on a baking tray and bake for 10 to 12 minutes, until the edges are firm but the centers remain soft and slightly jiggle.
08 - Remove from oven and let rest for 1 minute. Run a knife around the edges, then invert each cake onto a serving plate.
09 - Dust cakes 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 contrast between warm molten chocolate and cold ice cream creates a moment thats impossible to forget.
  • They look fancy enough for guests but come together faster than most cookies.
  • Each bite feels like a reward, rich and comforting without being overly sweet.
02 -
  • Timing is everything, one extra minute in the oven and you lose the molten center.
  • Greasing the ramekins thoroughly makes or breaks the final presentation.
  • Let the chocolate mixture cool a bit before adding eggs or you'll end up with sweet scrambled eggs.
03 -
  • Use high-quality dark chocolate, it's the star and you'll taste every shortcut.
  • Watch the cakes closely in the last two minutes of baking, ovens vary and that window between molten and fully set is narrow.
  • Serve immediately, the magic fades as they cool and the centers firm up.

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