Chocolate Lava Cakes Vanilla (Printable)

Warm chocolate cakes with molten centers served alongside creamy vanilla ice cream and fresh garnish.

# What You'll 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, optional for dusting
10 - Fresh berries or mint, optional for garnish

# How to Make It:

01 - Preheat the oven to 425°F. Grease four 6-ounce ramekins with butter and lightly dust with flour, tapping out the excess.
02 - In a heatproof bowl over simmering water or in the microwave, melt the 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 sugar until pale and slightly thickened, approximately 2 minutes.
04 - Gently fold the melted chocolate mixture into the egg mixture until fully combined.
05 - Sift in the flour and salt, then carefully fold until just incorporated, avoiding overmixing.
06 - Distribute the batter evenly among the prepared ramekins.
07 - Place ramekins on a baking tray and bake for 10 to 12 minutes until the edges are set and the centers remain soft and slightly jiggly.
08 - Remove from oven and let rest for 1 minute. Run a knife around the edges, invert each cake onto a serving plate, and 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 oozes out the second your spoon breaks through, and it never gets old.
  • It looks like you spent hours in the kitchen, but you're done in under half an hour.
  • Warm chocolate against cold vanilla ice cream is the kind of contrast that makes you close your eyes and sigh.
02 -
  • The first time I made these, I baked them for 15 minutes and ended up with solid chocolate cakes instead of lava, so trust the jiggle and pull them early.
  • Prepping the ramekins properly is non-negotiable; I once skipped the flouring step and had to scoop the cake out with a spoon.
  • If you refrigerate the batter ahead, let it sit at room temperature for 20 minutes before baking or the centers won't cook evenly.
03 -
  • Use a kitchen scale to measure the chocolate and butter; precision here makes a real difference in texture.
  • If you want an even more molten center, press a square of chocolate into the middle of each ramekin before baking.
  • Serve these within a minute or two of inverting; the centers start to set as they cool, and you want that lava-like pour.

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