Lava Cake Recipe
Chocolate Lava Cake - Crème Anglaise - Vanilla Gelato - Candy Pearls
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lava Cake
Crème Anglaise
Vanilla Gelato
Garnish
Method
Lava Cake
- 1
Prepare the batter
Preheat your oven to 200°C (400°F). Melt the dark chocolate and unsalted butter together in a double boiler until smooth. Remove from heat and stir in powdered sugar until well combined. Add in the eggs, egg yolks, and vanilla extract, mixing until smooth. Finally, fold in the flour until just combined.
- 2
Bake the cakes
Grease four ramekins with butter and dust with flour. Divide the batter among the ramekins and place them on a baking tray. Bake for 12-14 minutes, or until the edges are firm and the center is soft.
- 3
Let cool
Remove from the oven and let the cakes cool for 1 minute before inverting onto plates.
Crème Anglaise
- 4
Heat the mixture
In a saucepan, combine heavy cream, milk, and half of the sugar. Heat over medium heat until just below boiling.
- 5
- 6
Thicken the sauce
Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon. Strain through a sieve and stir in the vanilla bean seeds.
Vanilla Gelato
- 7
- 8
Chill and churn
Allow the custard to cool completely in the fridge. Once chilled, churn in an ice cream maker according to the manufacturer's instructions.
