Molten Chocolate Lava Cakes with Vanilla Bean Ice Cream

Steps

1. Step 1

   Heat the oven to 425°F. Butter four 6-oz ramekins thoroughly, right up over the rims, then add the cocoa powder and tilt and tap each one so the inside is fully coated; tap out the excess. Set them on a small baking sheet.

   5 min · 425°F

   • 1 tbsp unsalted butter, softened
   • 1 tbsp unsweetened cocoa powder
2. Step 2

   Put the chopped chocolate and the 1/2 cup butter in a medium microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until melted and smooth, about 1 to 1 1/2 minutes total. Stir until glossy and let cool for a few minutes so it is warm, not hot.

   5 min

   • 6 oz bittersweet chocolate (60–70%)
   • 1/2 cup unsalted butter
3. Step 3

   In a separate bowl, whisk the whole eggs, egg yolks, granulated sugar, vanilla and salt until pale and slightly thickened, about 1 minute.

   2 min

   • 2 large eggs
   • 2 large egg yolks
   • 1/3 cup granulated sugar
   • 1 tsp vanilla extract
   • 1/4 tsp fine salt
4. Step 4

   Whisk the warm chocolate mixture into the eggs until smooth. Sift the flour over the top and whisk just until no streaks remain; don't overmix. Divide the batter evenly among the ramekins (they will be about three-quarters full).

   5 min

   • 3 tbsp all-purpose flour
5. Step 5

   Bake until the tops are puffed and dry-looking and the edges are set but the very center still jiggles when you nudge the pan, 11 to 13 minutes. Pull them while the middle still looks soft.

   12 min, hands-off · 425°F

6. Step 6

   Let the cakes rest 1 minute. Run a thin knife around the inside edge of each ramekin, set an inverted dessert plate over the top, flip, and lift the ramekin away. Dust with powdered sugar, add a scoop of vanilla bean ice cream alongside, and serve right away.

   3 min

   • 1 pint vanilla bean ice cream
   • 1 tbsp powdered sugar

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026