Brown Butter Chocolate Lava Cakes with Chapman's Vanilla Trilogy Ice Cream
Equipment
Ingredients
Lava Cake
unsalted butter (room_temperature)
115 g
dark chocolate (chopped)
170 g
granulated sugar
100 g
large eggs (room_temperature)
2 piece
egg yolks (room_temperature)
2 piece
all-purpose flour (sifted)
60 g
salt
1 g
Serving
vanilla ice cream (frozen)
4 scoop
powdered sugar
10 g
Instructions
Prepare equipment and ingredients
Preheat oven to 220°C and prepare ramekins.
Brown the butter
Melt butter in a saucepan over medium heat until it turns golden brown and develops a nutty aroma.
Melt chocolate with browned butter
Pour browned butter over chopped chocolate and let sit for 2 minutes, then stir until smooth.
Whisk eggs and sugar
Whisk eggs, egg yolks, and sugar until pale and thick.
Combine wet ingredients
Fold chocolate-butter mixture into egg mixture until combined.
Add flour and salt
Sift flour and salt over batter and fold gently until just combined.
Fill ramekins
Divide batter among 4 greased ramekins, filling each about 3/4 full.
Bake the cakes
Bake at 220°C for 12-14 minutes until edges are set but centers still jiggle slightly.
Serve immediately
Invert cakes onto plates, dust with powdered sugar, and serve with a scoop of vanilla ice cream.
Original recipe
Storage
Lava cakes must be served right after baking for the molten center effect. Batter can be prepared ahead and refrigerated up to 24 hours before baking.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.