Decadent Chocolate Lava Cake with Vanilla Ice Cream
Warm, gooey chocolate lava cake with a molten center, served with vanilla ice cream. A restaurant-quality dessert.
The key to a perfect lava cake is not overbaking. The center should be molten when you cut into it. Serve immediately for the best experience.
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Servings
Ingredients
Handy tools while you cook
Directions
- 1
Preheat oven to 425°F. Grease two 6-ounce ramekins with butter and dust with cocoa powder.
- 2
Melt chocolate and butter together in a double boiler or microwave, stirring until smooth. Let cool slightly.
- 3
In a separate bowl, whisk together eggs, egg yolks, and sugar until pale and thick, about 3-4 minutes.
- 4
Fold the melted chocolate into the egg mixture. Gently fold in flour and salt until just combined.
- 5
Divide batter between ramekins. Bake for 12-14 minutes until edges are set but center is still soft. Serve immediately with vanilla ice cream.
Chef's Essential Tip
Essential for Decadent Chocolate Lava Cake with Vanilla Ice Cream
A pro tip matched to this dish — not a generic kitchen shortcut.
For ice cream, sorbet, or chilled desserts, cool the base completely before churning or freezing. A cold start gives smoother texture and faster set.
Nutrition Facts
Per serving
fat
35g
carbs
45g
fiber
4g
sodium
180mg
protein
8g
calories
520
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