Chocolate Lava Cake And Ice Cream Recipe

Prep oven and ramekins

Preheat oven to 220°C (425°F). Generously butter four 6-ounce (180 ml) ramekins with the 1 tbs unsalted butter, then dust the inside of each with cocoa powder, tapping out excess. Place ramekins on a baking sheet for easier transfer.

Melt chocolate and butter

Chop the 170 g chocolate into small pieces. Combine chocolate and 113 g butter in a heatproof bowl. Melt gently using a double boiler (bowl over barely simmering water) or in 20–30 second bursts in the microwave, stirring between bursts, until smooth. Remove from heat and let cool about 2–3 minutes.

Whisk eggs and sugar

In a medium bowl, whisk together 3 whole large eggs, 1 large egg yolk, and 2 tbs granulated sugar until slightly thickened and pale, about 1–2 minutes by hand or 30–45 seconds with a whisk attachment on medium speed.

Combine chocolate and eggs

Temper the eggs by slowly whisking about one-third of the warm melted chocolate mixture into the egg-sugar mixture to raise its temperature. Then fold the tempered eggs back into the remaining chocolate until fully combined and glossy.

Fold in flour and salt

Sift in 40 g all-purpose flour and add a pinch of salt. Gently fold using a rubber spatula until no streaks of flour remain, taking care not to overmix. The batter will be thick and smooth.

Portion batter

Divide batter evenly among the prepared ramekins (about 1/4 of the batter per ramekin). Smooth the tops lightly with the spatula. If making ahead, cover with plastic wrap and refrigerate up to 24 hours (bring back to room temperature for 15–20 minutes before baking).

Bake

Bake on the middle rack for 10–12 minutes. Check at 10 minutes: edges should be set and slightly puffed, centers still soft and jiggly. If you prefer a slightly firmer center, bake up to 13 minutes; for runniest centers aim for the lower end.

Unmold

Remove from oven and let cakes rest 60 seconds. Run a small offset knife around the rim of each ramekin to loosen, then invert each cake onto a dessert plate. If desired, tap the bottom of the ramekin gently to help release.

Chill equipment

Place the mixing bowl and whisk or beaters in the refrigerator for 10–15 minutes to help the cream whip cold.

Whip cream

Pour 240 ml chilled heavy cream into the chilled bowl. Whip on medium-high speed until soft peaks form (the cream holds shape but still slightly droops), about 2–3 minutes with an electric mixer or 4–6 minutes by hand using a whisk.

Fold in condensed milk and flavor

Gently fold 200 ml sweetened condensed milk, 1 tsp vanilla extract, and a pinch of sea salt into the whipped cream until no streaks remain. Take care to preserve as much volume as possible.

Freeze

Transfer the mixture to a small loaf pan or airtight container, smooth the top, cover with plastic wrap or a lid, and freeze until firm, at least 4 hours or overnight. For a softer scoop, freeze 4–6 hours; for firmer texture, freeze 8 hours or more.

Dust each inverted lava cake with a light sprinkle of powdered sugar (optional). Place one warm lava cake on a dessert plate, add a generous scoop (about 1/2 cup) of the no-churn vanilla ice cream alongside or on top so it starts to melt into the molten center. Garnish with fresh berries and a mint leaf if using. Serve immediately.

Notes: If baking ahead, reheat cakes in a 180°C (350°F) oven for 4–6 minutes to warm the center before unmolding. For portioning accuracy, weigh batter or use a 1/2-cup measure to fill ramekins.