Molten Lava Cake with Butter Pecan Ice Cream - Stone Ridge Creamery
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
40 minutes
Yields
4
Directions
- Preheat oven to 450°. Butter and lightly flour four 6-ounce ramekins, dumping out any excess flour
- Over a double boiler, place chocolate chips and butter into a medium size heatproof bowl and melt to combine, about 15 minutes. Remove from heat and set aside
- In the bowl of a stand mixer, beat eggs, egg yolks, sugar and salt until thickened and slightly pale, about 3-4 minutes
- Fold the melted chocolate and flour mixture into the egg mixture until combined
- Pour ½ cup of batter into each of the prepared ramekins and gently smooth out the top. Place filled ramekins on a baking sheet and bake until the tops of the cakes are just set, about 8-10 minutes
- Remove cakes from oven and cool on the baking sheet for 1-2 minutes. Using a small plate, cover each ramekin and turn over. Allow the ramekin to sit upside down on the plate for 10-15 seconds before lifting the ramekin to unmold the cake
- Top the lava cake with powdered sugar and a generous scoop of Stoneridge Creamery Butter Pecan Ice Cream
Ingredients
- 1/2 cup ea unsalted butter
- 2 tbsp ea all purpose flour
- 1 1/2 cups ea bittersweet chocolate chips
- 2 ea large eggs, room temperature
- 2 ea large egg yolks, room temperature
- 1/4 cup ea sugar
- 1/2 tsp ea salt
- 4 ea scoops of Stoneridge Creamery Butter Pecan Ice Cream
- For Ramekins: ea 2 tablespoons unsalted butter
- For Ramekins: ea 2 tablespoons all purpose flour