Chocolate Lava Cake Recipe
With vanilla ice cream.
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Ingredients
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Cake Ingredients
Serving Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C) to ensure it's hot enough for the cakes to bake properly.
- 2
Making the Cake Batter
- 3
Melt Chocolate and Butter
In a microwave-safe bowl, combine the unsalted butter and dark chocolate. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- 4
Combine with Sugar
Once melted, stir in the granulated sugar until fully incorporated and slightly cooled.
- 5
Add Eggs and Vanilla
Add the whole eggs and egg yolks to the chocolate mixture, whisking until smooth. Then, stir in the vanilla extract.
- 6
Incorporate Dry Ingredients
Sift the all-purpose flour and salt into the mixture, folding it in gently until just combined. Be careful not to overmix.
Baking the Cakes
- 7
Divide Batter
Evenly distribute the batter among the prepared ramekins, filling them about 2/3 full to allow space for rising.
- 8
Bake
Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, until the edges are firm but the center remains soft.
- 9
Cool Slightly
Remove from the oven and let the cakes cool for about 1 minute. They should be firm around the edges but still jiggly in the center.
Serving
- 10
Invert and Serve
Carefully run a knife around the edges of the ramekins to loosen the cakes. Invert each ramekin onto a plate and let it sit for a few seconds before lifting off.
- 11
Add Ice Cream
Top each lava cake with a scoop of vanilla ice cream immediately before serving, allowing the ice cream to melt slightly into the warm cake.
