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Chocolate Lava Cake with Vanilla Bean Ice Cream inspired by The Ground Round
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Inspired by The Ground Round
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Chocolate Lava Cake with Vanilla Bean Ice Cream

Dessert Vegetarian
This decadent dessert features a rich chocolate cake with a molten center that flows when cut into. The contrast between the cake's crisp exterior and gooey interior creates an exciting textural experience. Served warm with cold vanilla ice cream, this classic restaurant treat brings an impressive finale to any meal.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4

Ingredients

  • 6 oz Semisweet chocolate (Chopped)
  • 1/2 cup Unsalted butter (Plus extra for ramekins)
  • 2 whole Eggs
  • 2 large Egg yolks
  • 1/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 3 tbsp All-purpose flour
  • 1 tbsp Cocoa powder (Plus extra for dusting ramekins)
  • 2 cups Vanilla ice cream (Premium quality)
  • 2 tbsp Powdered sugar (For dusting)
  • 1 cup Fresh raspberries (For garnish)
  • 8 whole Fresh mint leaves (For garnish)

Tools You'll Need

  • Four 6-ounce ramekins
  • Baking sheet
  • Heatproof bowl
  • Saucepan for double boiler
  • Electric mixer
  • Rubber spatula
  • Fine-mesh sieve for sifting
  • Measuring cups and spoons

Chef's Tip

The key to perfect lava cakes is precise timing - underbaking slightly ensures the molten center, while overbaking results in a completely set center. Test your oven with one cake first to nail the exact timing for your equipment.

Instructions

  1. Preheat oven to 425°F. Generously butter four 6-ounce ramekins and dust with cocoa powder, tapping out excess.
  2. Create a double boiler by placing a heatproof bowl over a saucepan of simmering water (don't let bowl touch water). Add chocolate and butter, stirring occasionally until completely melted and smooth.
  3. Remove from heat and let cool slightly, about 5 minutes.
  4. In a medium bowl, beat eggs, egg yolks, sugar, salt, and vanilla with an electric mixer on high speed until thick and pale yellow, about 3 minutes.
  5. Fold the chocolate mixture into the egg mixture until combined.
  6. Sift flour and cocoa powder over the batter and gently fold until just incorporated. Don't overmix.
  7. Divide batter evenly among prepared ramekins. Place ramekins on a baking sheet.
  8. Bake for 12-14 minutes until edges are firm but centers are still soft. The tops should be set but slightly wobbly in the center.
  9. Let cool for 1 minute, then run a knife around the edges to loosen.
  10. Invert each cake onto a dessert plate, waiting 10 seconds before removing the ramekin.

Plating

Place each warm lava cake in the center of a dessert plate. Dust with powdered sugar. Add a scoop of vanilla ice cream alongside the cake. Garnish with fresh raspberries and a small mint leaf. Serve immediately while the center is still molten.

Storage & Reheating

Lava cakes are best enjoyed immediately after baking. However, the batter can be prepared up to 1 day ahead and refrigerated in the ramekins, covered with plastic wrap. Bring to room temperature for 30 minutes before baking. Add 1-2 minutes to baking time if starting with cold batter.

About This Recipe

This Chocolate Lava Cake recreates The Ground Round's signature dessert known for its impressive presentation and decadent flavor. The contrast between warm, gooey chocolate and cold, creamy ice cream creates a temperature and texture interplay that diners love. The careful balance of cake-like exterior and molten interior showcases classic restaurant technique in a home-friendly recipe.

How did it turn out?

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