Desserts Recipe
Recipe information
Make Desserts in just 1h 30m. A selection of sweet treats to finish your meal
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Chocolate Lava Cake
Vanilla Ice Cream
Chocolate Lava Cake
1. Preheat the Oven
Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with cocoa powder.
2. Melt Chocolate and Butter
In a microwave-safe bowl, combine the dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.
3. Mix Ingredients
In another bowl, whisk together the eggs and granulated sugar until thick and pale. Stir in the melted chocolate mixture and vanilla extract.
4. Add Flour and Salt
Gently fold in the all-purpose flour and a pinch of salt until just combined.
5. Bake the Cakes
Divide the batter evenly among the prepared ramekins. Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft.
6. Serve
Let the cakes cool for 1 minute, then invert onto plates. Serve immediately with a scoop of vanilla ice cream.
Vanilla Ice Cream
7. Prepare the Cream Base
In a saucepan, combine heavy cream, whole milk, and sugar. Stir over medium heat until the sugar dissolves and the mixture is heated but not boiling.
8. Add Vanilla Flavor
Split the vanilla bean lengthwise and scrape the seeds into the cream mixture. Add the whole vanilla bean pod as well.
9. Whisk Egg Yolks
In a separate bowl, whisk the egg yolks until they become pale. Gradually add a small amount of the warm cream mixture to temper the yolks.
10. Combine Mixtures
Slowly whisk the egg yolk mixture back into the saucepan with the cream mixture. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon.
11. Chill the Mixture
Remove from heat, strain the mixture through a fine mesh sieve to remove the vanilla pod and any coagulated egg. Stir in a pinch of salt and let cool. Refrigerate for at least 4 hours or overnight.
12. 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.
13. Freeze
Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
Local Coupons
No local coupons found for this recipe's ingredients.