Chocolate Lava Cakes Vanilla (Printable)

Mini molten chocolate cakes served warm with smooth vanilla ice cream and berry garnish.

# What You Need:

→ Chocolate Lava Cakes

01 - 3.5 oz (100 g) dark chocolate (70% cocoa), chopped
02 - 7 tbsp (100 g) unsalted butter, plus extra for greasing
03 - 2 large eggs
04 - 2 large egg yolks
05 - 1/3 cup (75 g) granulated sugar
06 - 1/3 cup (40 g) all-purpose flour
07 - 1/4 tsp fine sea salt

→ For Serving

08 - 4 scoops vanilla ice cream
09 - Cocoa powder or powdered sugar, for dusting (optional)
10 - Fresh berries or mint, for garnish (optional)

# Directions:

01 - Preheat the oven to 425°F (220°C). Grease four 6-ounce ramekins with butter, then lightly dust with flour, tapping out the excess.
02 - Melt the dark chocolate and butter together in a heatproof bowl over simmering water or in the microwave, stirring until smooth. Remove from heat and allow to cool slightly.
03 - Whisk eggs, egg yolks, and granulated sugar in a separate bowl until pale and slightly thickened, about 2 minutes.
04 - Fold the melted chocolate mixture into the egg mixture gently until combined.
05 - Sift the all-purpose flour and fine sea salt into the chocolate mixture and carefully fold until just incorporated.
06 - Divide the batter evenly among the prepared ramekins.
07 - Place ramekins on a baking tray and bake for 10–12 minutes, until edges are set but centers remain soft and slightly jiggly.
08 - Remove cakes from the oven, let rest for 1 minute, then run a knife around the edges and invert each cake onto a serving plate.
09 - Dust with cocoa powder or powdered sugar if desired. Serve immediately with a scoop of vanilla ice cream and garnish with fresh berries or mint.

# Expert Tips:

01 -
  • The molten center happens in just twelve minutes, so you can pull off restaurant magic on a weeknight.
  • Dark chocolate and cold ice cream create that perfect hot-cold contrast that makes everyone go quiet for a moment.
  • Once you get the timing down, this becomes your most reliable showstopper.
02 -
  • Do not overbake, even one extra minute can turn molten into fully set, so watch the clock closely.
  • Greasing and flouring the ramekins properly is non-negotiable, or you'll be scraping cake off ceramic instead of plating it.
  • If you prep the batter ahead and refrigerate it, bring it back to room temperature before baking or the timing will be off.
03 -
  • Run your knife under hot water before cutting around the edges, it releases the cakes more cleanly.
  • If a cake doesn't invert perfectly, spoon the molten center over the top and call it rustic, it will still taste incredible.
  • Use 70% dark chocolate for the best balance of bitterness and sweetness, anything lower tastes too mild.

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