Chocolate Lava Cake With Vanilla Ice Cream Recipe

Preparation

Preheat your oven to 200°C (approximately 400°F). Grease ramekins with butter or non-stick spray.

Mixing Ingredients

Melt the dark chocolate and butter in a bowl over a pot of simmering water (double boiler method). Once fully melted and combined, remove from heat and let it cool slightly.

Adding Eggs and Sugar

Whisk eggs and sugar together in a separate bowl until the mixture is pale and thick. Gently fold this into the chocolate mixture.

Incorporating Dry Ingredients

Sift flour, baking powder, and a pinch of salt together. Gently fold these dry ingredients into the chocolate and egg mixture, adding vanilla extract as you go.

Filling Ramekins

Pour the batter into the prepared ramekins. Do not fill them to the top, leaving some space for the cakes to rise.

Baking

Bake for about 10-12 minutes, or until the edges are firm but the center is still soft. The exact time can vary depending on your oven and the size of the ramekins.

Serving

Carefully remove the cakes from the oven and let them sit for a minute. Then, run a knife around the edges of the cakes, invert them onto plates, and gently lift off the ramekins. Add a scoop of vanilla ice cream on the side or on top. Garnish with raspberry, strawberry, powdered sugar, edible flowers, and/or almond flakes before serving.