Chocolate Lava Cakes Vanilla (Print)
Rich molten chocolate cakes paired with creamy vanilla ice cream and optional fresh berries.
# What You’ll Need:
→ For the 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:
01 - Preheat the oven to 425°F. Grease four 6-ounce ramekins with butter and dust lightly with cocoa powder or flour; tap out excess.
02 - In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter together. Stir until smooth and let cool slightly.
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 - Fold in the flour and salt just until no streaks remain. Do not overmix.
06 - Divide the batter evenly among the prepared ramekins.
07 - Place ramekins on a baking sheet and bake for 10-12 minutes, until edges are set but centers remain soft. Tops should look puffed and firm.
08 - Let rest for 1 minute, then 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 Tips:
01 -
- The texture contrast between warm molten chocolate and cold vanilla ice cream creates that restaurant quality moment in your own kitchen
- These come together in under 30 minutes but look like you spent hours planning them
02 -
- I once tried skipping the cocoa powder dusting in the ramekins and the cakes stuck which was tragic so don't skip that step
- The underbaked center is intentional so resist the urge to bake them longer even if they look slightly jiggly
03 -
- Set a timer for exactly 11 minutes the first time you make these then adjust based on your oven and preferred gooeyness level
- The best way to check doneness is gently pressing the center; it should feel firm on edges but soft like a water balloon in the middle