Chocolate lava cake with creme fraiche ice cream recipe

Chocolate Lava Cake with Creme Fraiche Ice Cream recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the ultimate chocolate lover's dream with this decadent recipe for Chocolate Lava Cake with Creme Fraiche Ice Cream. This rich and gooey dessert is a heavenly combination of warm, molten chocolate cake paired with creamy and tangy creme fraiche ice cream. The contrasting textures and flavors create a delightful symphony in every bite. Perfect for special occasions or when you simply crave a sweet treat, this recipe is sure to impress.

Keywords: chocolate lava cake, creme fraiche ice cream, dessert, indulgent, rich.

Chocolate lava cake with creme fraiche ice cream recipe details

Chocolate lava cake with creme fraiche ice cream recipe, recipe Rating: 4.9
Number of votes:134

Cake Ingredients:

10 ounces bittersweet chocolate

5 ounces unsweetened chocolate

10 ounces butter, unsalted

6 Tablespoons cornstarch

14 ounces sugar

8 eggs

8 egg yolks

1 ounce (2 Tablespoons) rum

Creme Fraiche Ice Cream Ingredients:

2 cups creme fraiche or sour cream

2 cups buttermilk

1-1/4 cups sugar

3 ounces lemon juice

Instructions:

Cake: Chop chocolate. Melt with butter in bain marie. Sift the cornstarch and the sugar into a large stainless bowl. Whisk in the chocolate mix, eggs, yolks, and rum. Chill for 2 hours or overnight before using. (Can be ice bathed if rushed.)

Brush molds (flan molds, or small souffle dishes, or ring molds can be used) with soft butter and coat with sugar. Use an ice cream scooper dipped in water to fill molds about 1/2 way or a little more. Bake in 325-degree convection oven until risen but not exploded on top (10 to 14 minutes.) Unmold onto a plate already set with a scoop of creme fraiche ice cream and some berry sauce. Blackberry is recommended.

Ice Cream: Put all ingredients in ice cream maker and freeze. Push plastic wrap onto surface of ice cream and store in freezer.

Chef’s notes: Some experimentation will be necessary, as ovens cook differently, mold size and thickness affect baking time, and other factors will vary. Just remember that the cake must be liquid in the center, and it works best when underbaked. (If even slightly overdone, it sticks.) Ceramic molds with smooth insides or metal ring molds seem to work best. This is one of Columbia City Hotel’s most popular desserts. If you haven’t joined them for dinner yet, try this for a “taste of the City Hotel.” Bon appetit!