Molten Chocolate Lava Cake with Ice Cream and Magic Shell
A restaurant-style molten chocolate lava cake featuring a rich, gooey center that flows like lava when cut. Made with high-quality baking chocolate and butter, these individual desserts bake to perfection with firm tops and molten interiors. Served warm with vanilla ice cream and drizzled with Magic Shell chocolate coating that hardens on contact, creating delightful textural contrast. Perfect for special occasions or romantic dinners when you want an impressive dessert that can be prepared ahead of time.
Ingredients
- 2 teaspoons butter, for ramekins
- ¼ cup cocoa, for dusting ramekins
- 6 ounces baking chocolate, ideally 60% cacaodark chocolate chips1:1none
Use 60% cacao for best results
- 6 ounces butter
- 2 whole eggs
- 2 egg yolks
- ¾ cup sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup all-purpose flour
- 2 cups vanilla ice cream
- 8 tablespoons Magic Shellmelted chocolate1:1none
Drizzle warm melted chocolate instead
Instructions
- 1
Grease ramekins with butter and dust with cocoa powder
- 2
Combine baking chocolate and butter in microwave-safe bowl
- 3
Microwave for 30 seconds, stir, and repeat until melted
- 4
Whisk whole eggs, egg yolks, and sugar until lighter and foamy
- 5
Add melted chocolate to egg mixture
- 6
Stir in vanilla extract, salt, and flour
- 7
Pour batter into prepared ramekins
- 8
Cover with plastic and refrigerate for 30 minutes or up to 4 hours
- 9
Preheat oven to 350°F and bake for 12 to 15 minutes until tops are firm
- 10
Unmold cakes onto plates
- 11
Top with vanilla ice cream
- 12
Drizzle with Magic Shell
- 13
Serve immediately
Tips
Use high-quality chocolate with 60% cacao for the best flavor and texture in your molten center
Don't overbake - the tops should be firm but centers still jiggly for that perfect molten flow
Refrigerating the filled ramekins helps the cakes hold their shape during baking
Good to Know
Baked cakes best served immediately, but unbaked batter can be refrigerated up to 4 hours
Prepare batter and fill ramekins up to 4 hours ahead, then bake when ready to serve
Serve immediately while centers are molten and ice cream contrasts temperature
Common Mistakes
Don't overbake to avoid losing the molten center
Grease ramekins thoroughly to avoid cakes sticking during unmolding
Substitutions
Drizzle warm melted chocolate instead
FAQ
Can I make these without ramekins?
Yes, you can use muffin tins or small oven-safe bowls, but adjust baking time as needed for different sizes.
How do I know when they're done?
Tops should be firm and set, but centers will still jiggle slightly when gently shaken.
Can I freeze the unbaked cakes?
Yes, freeze filled ramekins up to 1 month, then bake directly from frozen adding 2-3 extra minutes.