Applebee's Triple Chocolate Meltdown Lava Cake with Ice Cream
This indulgent restaurant-style dessert features warm chocolate lava cakes with molten centers, topped with vanilla ice cream and dual chocolate drizzles. The rich semisweet chocolate cakes bake quickly to achieve that signature flowing center, while white and dark chocolate sauces create an elegant presentation. Perfect for special occasions or when you want to impress dinner guests with a show-stopping finale. The contrast of warm cake, cold ice cream, and smooth chocolate drizzles delivers the ultimate chocolate lover's experience that rivals the popular Applebee's dessert.
Ingredients
- 4 ounces semisweet chocolate
- 4 ounces butter
- 2 large eggs
- 2 large egg yolks
- 2 tablespoons all-purpose flouralmond flour1:1gluten-freegluten-free
Nuttier flavor, denser texture
- ¼ teaspoon salt
- 4 ounces white chocolate
- 2 teaspoons vegetable shortening
- 2 cups vanilla ice creamdairy-free ice cream1:1dairy-freeFull guide →
- ¼ cup sugar, for dusting and mixing
Instructions
- 1
Preheat oven to 400 degrees and butter ramekins, then dust with sugar
- 2
Melt semisweet chocolate with butter in double boiler over simmering water, whisking until smooth
- 3
Whisk whole eggs, egg yolks, and sugar until light and fluffy
- 4
Pour melted chocolate mixture into egg mixture and stir quickly
- 5
Add flour and salt, blending until just mixed
- 6
Pour batter into prepared ramekins and place on baking sheet
- 7
Bake for 8 minutes until centers are still soft
- 8
Invert each cake onto dessert plate and let slip out of ramekins
- 9
Melt white chocolate with shortening in microwave in 15-second increments until smooth
- 10
Melt additional semisweet chocolate with shortening in microwave until smooth
- 11
Top each lava cake with ice cream scoop
- 12
Drizzle white chocolate over cake, then drizzle dark chocolate over top
Tips
Butter ramekins thoroughly and dust with sugar to ensure easy release of the cakes after baking.
Don't overbake - the centers should remain soft and molten for the signature lava effect.
Serve immediately after inverting for the best contrast between warm cake and cold ice cream.
Good to Know
Best served immediately, but baked cakes can be refrigerated for 1 day and rewarmed
Ramekins can be filled and refrigerated up to 4 hours before baking
Serve immediately while cake is warm and ice cream is cold
Common Mistakes
Don't overbake to avoid losing the molten center
Butter ramekins well to prevent sticking when inverting
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without a double boiler?
Yes, microwave chocolate and butter in 30-second increments, stirring between each interval until smooth and melted.
What if I don't have ramekins?
Use 6-ounce muffin cups or small oven-safe bowls. Adjust baking time slightly if using different sized containers.
How long do these keep?
Best served immediately, but baked cakes can be stored covered in refrigerator for 1 day and gently rewarmed before serving.