Chocolate Lava Cake
Rich chocolate cake with a perfectly gooey center makes an especially decadent dessert when paired with Prairie Farms Vanilla Ice Cream.
Servings 3
Ingredients:
- 6 tbsp Prairie Farms Unsalted Butter
- 3.5 oz Bittersweet Chocolate chopped
- 3 Egg Yolks room temperature
- 1 Egg room temperature
- ¼ cup Granulated Sugar
- ½ tsp Kosher Salt
- 1 tsp Pure Vanilla Extract
- 1 tbsp All-Purpose Flour
- Prairie Farms Small Batch Ice Cream for serving
Directions:
- Preheat oven to 450℉. Prepare 3, 4 oz. ramekins by generously coating the inside with softened butter and unsweetened cocoa powder. Set aside.
- Add the butter and chocolate to a large, heat-proof bowl. Use the double-boiler method to melt the ingredients by placing the large bowl over a pot filled with 2 inches of simmering water over medium-high heat. Gently stir until butter and chocolate have completely melted. Remove bowl from heat and set aside.
- In a medium-sized bowl, add egg yolks, egg, sugar, and salt. Using an electric mixer, beat on high speed until the mixture is voluminous and has lightened to a pale yellow color.
- Add the flour and vanilla extract, and beat to combine.
- While mixing on low speed, slowly stream the egg mixture into the melted chocolate and butter mixture until smooth and combined.
- Divide the batter evenly among the 3 prepared ramekins. Place the filled ramekins onto a sheet pan and bake for 5 minutes near the bottom of the oven, the cakes should be puffed up and slightly pulling away from the sides.
- Remove the cakes from the oven. Working quickly, add a plate to the top of the ramekin and flip the cake onto it, gently tapping the ramekin to loosen the cake until it releases onto the plate. Serve with Vanilla Ice Cream and enjoy immediately.
