Chocolate Lava Cakes Vanilla Bean (Printable)

Warm chocolate cakes with molten centers served alongside creamy vanilla bean ice cream and fresh garnish.

# What You 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 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 Make It:

01 - Preheat oven to 425°F. Generously butter four 6-ounce 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 microwave intervals, stirring until smooth. Let cool slightly.
03 - Whisk whole eggs, egg yolks, and powdered sugar in a medium bowl until pale and thick, approximately 2 minutes.
04 - Stir melted chocolate mixture and vanilla extract into the egg mixture until fully combined.
05 - Sift flour and salt into the mixture and gently fold until just incorporated, taking care not to overmix.
06 - Divide batter evenly among prepared ramekins and place 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 1 minute, then run a thin knife around edges and invert onto dessert plates.
09 - Serve immediately with vanilla bean ice cream. Optionally garnish with fresh berries or mint and dust with powdered sugar.

# Expert Tips:

01 -
  • That molten center moment never gets old, no matter how many times you've made it.
  • Impressive enough to serve at dinner parties but simple enough to pull together on a random Tuesday night.
  • Ready in under an hour from start to finish, which means less stress and more enjoyment.
02 -
  • The baking time is the most critical part; a minute too long and you lose that molten center, so set a timer and start checking at 11 minutes.
  • If you prepare the batter ahead and refrigerate it, add 1–2 extra minutes to the baking time since the cold batter needs time to warm through.
03 -
  • Don't overmix the batter; gentle folding preserves the air you've whisked into the eggs, which creates a lighter, more delicate crumb.
  • If you're nervous about the timing, use a small fork to gently test the edge of one cake; if it feels set but the center wiggles, you're perfect.

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