Warm Chocolate Cake Recipe

Preheat the Oven

Preheat your oven to 200°C (390°F). Grease and flour ramekins.

Melt Chocolate and Butter

In a heatproof bowl, melt the dark chocolate and unsalted butter over a pot of simmering water, stirring until smooth.

Combine Ingredients

In a separate bowl, whisk together sugar, eggs, vanilla extract, and salt. Add the melted chocolate mixture and stir until combined. Sift in the flour and fold gently.

Bake

Pour the batter into the prepared ramekins, filling them about 3/4 full. Bake for 10-12 minutes until the edges are set but the center is still soft.

Cool and Serve

Allow to cool for 1 minute, then carefully invert onto plates. Serve immediately.

Heat the Cream and Milk

In a saucepan, combine heavy cream, milk, and the split vanilla bean. Heat until just boiling, then remove from heat.

Whisk Egg Yolks and Sugar

In a bowl, whisk together the egg yolks and sugar until pale and creamy.

Combine Mixtures

Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly. Return to the saucepan and cook over low heat until thickened.

Strain and Cool

Strain the mixture to remove the vanilla bean and let it cool.

Prepare the Base

In a saucepan, combine milk, heavy cream, and the split vanilla bean. Heat until just boiling.

Whisk Egg Yolks and Sugar

In a separate bowl, whisk the egg yolks and sugar until pale.

Combine and Cook

Slowly add the hot milk mixture to the egg yolks, whisking continuously. Return to the heat and cook until thick enough to coat the back of a spoon.

Chill and Freeze

Strain the mixture, cool it down, then churn in an ice cream maker according to the manufacturer's instructions.