Motif Chocolate Lava Cake with Vanilla Bean Ice Cream 

click to enlarge Motif Chocolate Lava Cake - with Vanilla Bean Ice Cream - BRIENNE BOORTZ
  • Brienne Boortz
  • Motif Chocolate Lava Cake - with Vanilla Bean Ice Cream


8 oz. bittersweet chocolate (I use Valrhona Abinao 85 percent chocolate noir)

1½ sticks butter, plus a little extra for buttering your molds (I use Vermont Creamery's European-style cultured butter)

2 eggs

2 egg yolks

c. sugar

3 tsp. flour, plus more for dusting

vanilla bean ice cream


Gently melt chocolate over a double boiler. Heat butter and chocolate together until melted. While that is heating, beat together eggs, yolks and sugar with an electric mixer until light and thick. Pour the melted chocolate mixture in the thickened egg mixture and stir until just combined. Butter your ramekins. Divide the batter among the molds, then refrigerate until you are ready to eat. Preheat oven to 450 degrees. Bake molds on a baking sheet for 6 to 7 minutes. Remove from oven and enjoy hot with ice cream. Serves 4.


Everyone knows chocolate's aphrodisiac quality — it's nature's way of making of you horny. Forget warm and cuddly, that's what I think of as comforting. This is my number one dessert seller at Motif.

— Submitted by Motif chef Andrew T. Darrigan


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