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Chocolate Lava Cake with Vanilla Ice Cream
Created by: Howcan Team
Ingredients
- 1/2 cup of unsalted butter
- 4 ounces of semi-sweet chocolate
- 1 cup of powdered sugar
- 2 eggs
- 2 egg yolks
- 6 tablespoons of all-purpose flour
- 1 teaspoon of vanilla extract
- 4 scoops of vanilla ice cream
Instructions
- Preheat the oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and dust with cocoa powder.
- In a microwave-safe bowl, combine 1/2 cup of unsalted butter and 4 ounces of semi-sweet chocolate. Microwave in 30-second intervals, stirring each time, until melted and smooth. Allow to cool slightly.
- In a separate bowl, whisk together 1 cup of powdered sugar, 2 eggs, 2 egg yolks, and 1 teaspoon of vanilla extract until well combined.
- Pour the melted chocolate mixture into the egg mixture and whisk until smooth.
- Fold in 6 tablespoons of all-purpose flour until just combined.
- Divide the batter evenly among the prepared ramekins.
- Place the ramekins on a baking sheet and bake in the preheated oven for 12 minutes, or until the edges are set but the center is still soft.
- Remove from the oven and let the cakes cool for 1 minute. Carefully run a knife around the edges to loosen the cakes, then invert onto serving plates.
- Top each cake with a scoop of vanilla ice cream and serve immediately.
The history of Chocolate Lava Cake dates back to the 1980s, with its origins often attributed to French chef Jean-Georges Vongerichten. This decadent dessert quickly gained popularity for its rich, molten chocolate center and delicate cake exterior. The addition of a scoop of creamy vanilla ice cream adds a delightful contrast of flavors and textures, making it a beloved indulgence for chocolate lovers worldwide. Today, this dessert can be found on the menus of upscale restaurants and bakeries, with variations that include different types of chocolate and unique presentations. For the best version of this dish, visit renowned pastry chefs or upscale eateries known for their exquisite desserts.
27 min
4
380 calories
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