Chocolate Lava Cakes Vanilla (Printable)

Rich molten chocolate cakes served with creamy vanilla ice cream, perfect for a special treat.

# What You'll Need:

→ For the Lava Cakes

01 - 4 oz semi-sweet chocolate, chopped
02 - 1/2 cup unsalted butter, plus extra for greasing
03 - 2 large eggs
04 - 2 large egg yolks
05 - 1/2 cup granulated sugar
06 - 1/4 cup all-purpose flour
07 - 1/4 tsp fine sea salt
08 - 1 tsp pure vanilla extract

→ For Serving

09 - 4 scoops high-quality vanilla ice cream
10 - Cocoa powder or powdered sugar, for dusting (optional)
11 - Fresh berries or mint leaves (optional)

# Directions:

01 - Preheat the oven to 425°F. Grease four 6-ounce ramekins with butter and dust lightly with cocoa powder or flour; tap out excess.
02 - In a heatproof bowl over a saucepan of simmering water (or using a microwave in 20-second bursts), melt the chocolate and butter together. Stir until smooth and let cool slightly.
03 - In a separate bowl, whisk together the eggs, egg yolks, and sugar until pale and slightly thickened (about 2 minutes).
04 - Whisk the melted chocolate mixture and vanilla extract into the egg mixture until combined.
05 - Fold in the flour and salt just until no streaks remain—do not overmix.
06 - Divide the batter evenly among the prepared ramekins.
07 - Place ramekins on a baking sheet and bake for 10–12 minutes, until the edges are set but the centers are still soft. The tops should look puffed and firm.
08 - Let rest for 1 minute, then run a knife around the edges and carefully invert each cake onto a serving plate. Serve immediately with a scoop of vanilla ice cream. Dust with cocoa powder or powdered sugar and garnish with berries or mint, if desired.

# Expert Tips:

01 -
  • They look like you spent hours at culinary school but come together in under 30 minutes
  • The contrast between hot flowing chocolate and cold ice cream is pure magic
  • You can make the batter ahead and bake them right when dessert time arrives
02 -
  • Overbaking by even 30 seconds will turn these into regular chocolate cakes—set a timer and trust it
  • The centers will continue cooking slightly after they come out of the oven
  • You can refrigerate the filled ramekins for up to 8 hours, but add 1 minute to bake time if chilled
03 -
  • Set out your ice cream about 5 minutes before serving so it scoops perfectly
  • The cakes are best the moment they come out of the oven, so time your dinner accordingly

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