Chocolate Lava Cakes Vanilla (Printable)

Decadent molten chocolate cakes complemented by smooth vanilla ice cream for a classic dessert treat.

# What You'll Need:

→ 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 - Pinch of salt
08 - Butter and cocoa powder for dusting ramekins

→ For Serving

09 - 4 scoops high-quality vanilla ice cream
10 - Powdered sugar for dusting (optional)
11 - Fresh berries or mint leaves for garnish (optional)

# How to Make It:

01 - Preheat oven to 425°F. Butter four 6 oz ramekins thoroughly and dust with cocoa powder, tapping out excess.
02 - Combine chopped chocolate and butter in a heatproof bowl over simmering water using a double boiler. Stir until completely melted and smooth. Remove from heat and allow to cool slightly.
03 - In a separate bowl, whisk together eggs, egg yolks, and granulated sugar until pale and slightly thickened.
04 - Gently fold the melted chocolate mixture into the egg mixture until fully combined.
05 - Sift flour and salt into the combined mixture and fold gently until just incorporated, avoiding overmixing.
06 - Evenly divide the batter among the prepared ramekins.
07 - Place ramekins on a baking sheet and bake for 11 to 12 minutes, until edges are set but centers remain soft.
08 - Remove from oven and let stand for 1 minute. Carefully loosen edges with a knife, invert each cake onto a plate, and serve immediately with a scoop of vanilla ice cream. Optionally dust with powdered sugar and garnish with berries or mint.

# Expert Advice:

01 -
  • They look restaurant-quality fancy but take less time than driving to get dessert.
  • The contrast between warm chocolate and cold ice cream is genuinely addictive—it's textural theater on a plate.
  • You can prep the batter hours ahead and bake them fresh when guests arrive, which feels like a cheat code for entertaining.
02 -
  • The baking time is everything—11 minutes gives you a molten center, 12 gives you slightly less molten. Set a timer and don't open the oven door early, or the thermal shock can mess up your cakes.
  • If your ramekins are larger than 170 ml, add a minute or two to the baking time, and if they're smaller, subtract time. One failed batch taught me that ramekin size actually matters.
03 -
  • If your cakes seem to be baking unevenly, rotate the baking sheet halfway through—ovens have hot spots, and knowing yours helps.
  • The vanilla ice cream isn't just a garnish; it's what makes the dish work. Splurge on good ice cream, or make your own if you're feeling ambitious.

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