If you’re craving a decadent dessert that’s surprisingly easy to make, look no further than Chocolate Lava Cakes with Vanilla Ice Cream. This recipe delivers warm, gooey chocolate centers paired perfectly with cold, creamy vanilla ice cream – a delightful combination that’s sure to impress.
Ingredients
Here’s what you’ll need to make these delicious treats:
- 4 ounces bittersweet chocolate, chopped
- 4 ounces unsalted butter, cut into pieces
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- Pinch of salt
- Vanilla ice cream, for serving
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
Step 1: Prepare the Oven and Ramekins
Preheat your oven to 425°F (220°C). Grease and flour two 6-ounce ramekins. Make sure to get into all the nooks and crannies so the cakes release easily. You can also use cocoa powder instead of flour to dust the ramekins for an even richer chocolate flavor.
Step 2: Melt the Chocolate and Butter
In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the chocolate and butter together, stirring until smooth. Be careful not to overheat the chocolate. Once melted, remove from heat and let it cool slightly.
Step 3: Whisk Eggs and Sugar
In a separate bowl, whisk together the eggs, egg yolks, and sugar until light and slightly thickened. This usually takes about 2-3 minutes.
Step 4: Combine Wet and Dry Ingredients
Gently fold the melted chocolate mixture into the egg mixture until just combined. Be careful not to overmix. Then, add the flour and salt and fold until just incorporated. Again, avoid overmixing; a few streaks of flour are okay.
Step 5: Fill the Ramekins
Divide the batter evenly between the prepared ramekins.
Step 6: Bake the Cakes
Bake for 12-15 minutes, or until the edges of the cakes are set, but the center is still soft and molten. The baking time may vary depending on your oven, so keep a close eye on them.
Step 7: Invert and Serve
Let the cakes cool in the ramekins for a minute or two. Then, carefully invert each cake onto a serving plate. Dust with powdered sugar, if desired, and serve immediately with a scoop of vanilla ice cream.
Serving Suggestions
Chocolate Lava Cakes with Vanilla Ice Cream are best enjoyed warm, right out of the oven. The warm, gooey center paired with the cold ice cream creates a delightful contrast in temperature and texture.
For an extra touch, consider adding a sprinkle of sea salt to the top of the cake. The salt enhances the chocolate flavor and adds a nice little crunch. Fresh berries, such as raspberries or strawberries, also make a beautiful and delicious accompaniment.
These cakes are perfect for special occasions like anniversaries, birthdays, or even a romantic date night. They are also simple enough to make for a cozy night in.
Storage and Reheating
These Chocolate Lava Cakes are best enjoyed immediately. However, if you have leftovers (which is rare!), you can store them in the refrigerator for up to 2 days.
To reheat, you can microwave them for 20-30 seconds, but be aware that the molten center may not be as gooey as when freshly baked. Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for about 5-7 minutes, but watch them closely to prevent overcooking.
Key Details
- Prep time: 15 minutes
- Cook time: 12-15 minutes
- Total time: Approximately 30 minutes
- Servings: 2
- Equipment:
- 2 (6-ounce) ramekins
- Mixing bowls
- Whisk
Chocolate Lava Cakes with Vanilla Ice Cream
Ingredients
- 4 ounces bittersweet chocolate chopped
- 4 ounces unsalted butter cut into pieces
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- Pinch of salt
- Vanilla ice cream for serving
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 425°F (220°C). Grease and flour two 6-ounce ramekins.
- Melt the chocolate and butter together until smooth.
- Whisk together the eggs, egg yolks, and sugar until light and slightly thickened.
- Fold melted chocolate mixture into egg mixture. Add flour and salt and fold until just incorporated.
- Divide batter evenly between ramekins.
- Bake for 12-15 minutes, until edges are set and center is molten.
- Cool slightly, invert onto plate, dust with sugar, serve with ice cream.