Chocolate Lava Cakes Vanilla (Printable Version)

Warm chocolate cakes with molten centers paired with creamy vanilla ice cream for a rich dessert experience.

# Ingredient List:

→ 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)

# How to Make:

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 -
  • The contrast between hot molten chocolate and cold vanilla ice cream is the kind of dessert moment people talk about weeks later
  • These come together in under thirty minutes but taste like something from a fancy restaurant
  • The batter sits happily in the fridge for hours, making them perfect for dinner parties
02 -
  • Overbaking by even one minute transforms the molten center into a fully cooked cake, so set your timer and trust it
  • The quality of chocolate matters enormously here since it's the star, so use something you'd actually eat plain
03 -
  • Run a thin knife around the edge of each ramekin before inverting to ensure clean release
  • If you're unsure about doneness, insert a toothpick near the edge and it should come out clean while the center remains soft

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