Warm Chocolate Cake Recipe
With Vanilla Bean Ice Cream, Raspberry Sauce
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Ingredients
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Warm Chocolate Cake
Vanilla Bean Ice Cream
Raspberry Sauce
Method
Warm Chocolate Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- 2
Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 3
- 4
Combine Mixtures
Gradually add the wet mixture to the dry mixture, stirring until just combined. Then carefully add the boiling water and mix until the batter is smooth.
- 5
Bake the Cake
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Vanilla Bean Ice Cream
- 7
Prepare the Base
In a saucepan, combine the heavy cream, whole milk, and sugar. Scrape the seeds from the vanilla bean into the mixture and add the pod as well.
- 8
Heat the Mixture
Heat the mixture over medium heat until it is warm, but not boiling.
- 9
- 10
Combine Mixtures
Slowly whisk the tempered yolks back into the saucepan with the cream mixture. Cook over low heat, stirring constantly until the mixture thickens slightly.
- 11
Chill and Freeze
Remove from heat, strain to remove the vanilla pod, and chill in the refrigerator for at least 4 hours. Churn in an ice cream maker according to the manufacturer's instructions.
Raspberry Sauce
- 12
- 13
Strain the Sauce
Pass the mixture through a fine mesh strainer to remove the seeds, pressing down to extract as much liquid as possible.
- 14
Cool the Sauce
Allow the raspberry sauce to cool before serving.