Chocolate Lava Cakes Vanilla (Printable View)
Warm molten chocolate cakes served with smooth vanilla bean ice cream and garnished with fresh berries.
# Ingredient List:
→ Chocolate Lava Cakes
01 - 4 oz bittersweet or semisweet chocolate, chopped
02 - 1/2 cup unsalted butter, plus extra for greasing
03 - 2 large eggs
04 - 2 large egg yolks
05 - 2/3 cup powdered sugar
06 - 1/4 cup all-purpose flour
07 - 1/4 teaspoon fine sea salt
08 - 1/2 teaspoon pure vanilla extract
→ For Serving
09 - 4 scoops vanilla bean ice cream
10 - Cocoa powder or powdered sugar, for dusting (optional)
11 - Fresh berries or mint leaves, for garnish (optional)
# How to Prepare:
01 - Preheat oven to 425°F. Generously butter four 6 oz ramekins and dust with cocoa powder, tapping out the excess.
02 - Melt chocolate and butter together in a heatproof bowl over simmering water or in 30-second intervals in the microwave, stirring until smooth. Allow to cool slightly.
03 - Whisk whole eggs, egg yolks, and powdered sugar in a medium bowl until pale and thick, about 2 minutes.
04 - Stir melted chocolate and vanilla extract into the egg mixture until well combined.
05 - Sift in flour and salt, folding gently until just combined without overmixing.
06 - Divide batter evenly among prepared ramekins and place them on a baking sheet.
07 - Bake for 11 to 12 minutes, until edges are set but centers remain soft and slightly jiggly.
08 - Let cakes rest for 1 minute. Run a thin knife around edges and invert each cake onto a dessert plate.
09 - Serve immediately with vanilla bean ice cream. Garnish with berries or mint and dust with powdered sugar if desired.
# Expert Suggestions:
01 -
- They look restaurant-fancy but come together in under 30 minutes, making you feel like a pastry chef without the stress.
- The molten center is pure theater—that moment when the chocolate oozes onto the plate never gets old, whether you're cooking for yourself or impressing someone.
02 -
- The baking time is the difference between a warm chocolate cake and a molten center—add just one extra minute and the magic disappears, so set a timer and trust it more than the look of the cake.
- Preparing the ramekins with cocoa powder instead of flour gives you a better non-stick surface and bonus chocolate flavor on every edge.
03 -
- Use room-temperature eggs—they whip faster and incorporate more air, which translates directly to a better texture in the final cake.
- If your chocolate seizes or breaks while melting, add a small spoonful of cocoa butter or coconut oil to smooth it back out and save yourself the frustration of starting over.