Chocolate Lava Cakes Vanilla (Printer-Friendly)
Decadent molten chocolate desserts served warm with creamy vanilla bean ice cream and berry garnish.
# What You'll Need:
→ 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 tsp fine sea salt
08 - 1/2 tsp 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 Make It:
01 - Preheat oven to 425°F. Generously butter four 6 oz ramekins and dust them with cocoa powder, tapping out the excess.
02 - Combine chocolate and butter in a heatproof bowl set over simmering water or melt in 30-second microwave bursts, stirring until smooth. Allow to cool slightly.
03 - In a medium bowl, whisk whole eggs, egg yolks, and powdered sugar until pale and thick, approximately two minutes.
04 - Stir melted chocolate mixture and vanilla extract into the egg mixture until fully incorporated.
05 - Sift in flour and salt. Gently fold until just combined without overmixing.
06 - Divide batter evenly among prepared ramekins placed on a baking sheet.
07 - Bake for 11 to 12 minutes until edges are set but centers remain soft and slightly jiggly.
08 - Allow cakes to rest for one minute, run a thin knife around edges, then invert each onto a dessert plate.
09 - Serve immediately with a scoop of vanilla bean ice cream. Garnish with fresh berries or mint and dust with powdered sugar if desired.
# Expert Advice:
01 -
- They look restaurant-fancy but take just 12 minutes in the oven—perfect for impressing without the stress.
- The molten center happens naturally when you pull them out at exactly the right moment, like a small edible miracle on a plate.
- Vanilla bean ice cream melting into the warm chocolate is genuinely one of life's simple luxuries.
02 -
- The molten center is all about timing—too long and you get a warm brownie instead of lava. Your oven matters here; start checking at 11 minutes and learn its personality.
- Room-temperature eggs whisk into a thicker, fluffier mixture than cold ones, which directly affects the tender crumb and that perfect center consistency.
- Invert immediately after the resting minute—the longer you wait, the harder the edges set and the more likely the center cools and becomes fudgy instead of liquid.
03 -
- High-quality chocolate (60–70% cocoa) makes an enormous difference in depth of flavor—it's worth the small splurge.
- If your cakes dome too much on top, your oven might be running hot; check the temperature with an oven thermometer and adjust the rack position next time.