Chocolate Meltdown Recipe
Four Chocolate Molten Cake, Praline, Vanilla Ice Cream
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.
Chocolate Molten Cake
Praline
Vanilla Ice Cream
Method
Chocolate Molten Cake
- 1
Prepare the Batter
Preheat your oven to 200°C (392°F). In a double boiler, melt the dark chocolate and unsalted butter together until smooth. Remove from heat and stir in granulated sugar until well combined.
- 2
Add Eggs and Flour
In a separate bowl, whisk the large eggs and egg yolks together. Gradually add the egg mixture into the chocolate mixture, stirring continuously. Add vanilla extract and salt. Finally, fold in the all-purpose flour until just combined.
- 3
Praline
- 4
- 5
Cool and Break
Pour the praline mixture onto a parchment-lined baking sheet and let it cool completely. Once cooled, break into pieces.
Vanilla Ice Cream
- 6
Prepare the Ice Cream Base
In a saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium until the sugar dissolves. Remove from heat.
- 7
- 8
Cook and Chill
Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Strain through a fine mesh sieve, stir in vanilla extract, and chill the mixture in the refrigerator for at least 4 hours.
- 9
Churn the Ice Cream
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.
