What’s the secret ingredient that makes the gooey chocolate center of this cake? Ice cream bars! The chocolate-coated vanilla kind are cleverly buried in batter and as the cake bakes, they melt to form the lava center. Try different flavors of ice cream bars for easy variations.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 2 sticks (16 tablespoons) unsalted butter, cubed, plus extra for buttering the ramekin
- 1/4 cup all-purpose flour, plus extra for dusting the ramekin
- 10.5 ounces bittersweet chocolate, roughly chopped
- 1/2 cup granulated sugar
- Pinch kosher salt
- 6 large eggs
- 2 chocolate-coated vanilla ice cream bars, such as Klondike
- Confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 350 degrees F. Butter and lightly flour a 2-quart ramekin/souffle dish. Tap out the excess flour. Put the ramekin on a baking sheet.
- Combine the butter and chocolate in a large microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the mixture is melted and well combined.
- Combine the granulated sugar, salt and eggs in a large bowl and beat on high speed with an electric mixer until thick and pale, 1 to 2 minutes. Add the chocolate mixture and flour to the egg mixture and fold with a rubber spatula until well combined.
- Pour 2 1/2 cups of the batter into the ramekin and stack the ice cream bars on top of each other in the middle. Pour the remaining batter around the sides and over the top of the ice cream bars.
- Bake until the cake is set and the center is still jiggly, about 45 minutes. Let the cake cool in the ramekin for 15 minutes. Dust with confectioners’ sugar.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 513 |
| Total Fat | 38 g |
| Saturated Fat | 23 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugar | 35 g |
| Protein | 7 g |
| Cholesterol | 202 mg |
| Sodium | 79 mg |
| Serving Size | 1 of 8 servings |
| Calories | 513 |
| Total Fat | 38 g |
| Saturated Fat | 23 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugar | 35 g |
| Protein | 7 g |
| Cholesterol | 202 mg |
| Sodium | 79 mg |
Reviews
hi
Very easy to make and transports easily! Baked it in my 2 quart french pyrex and had a lid to fit right over it and keep it warm. Most INTENSE CHOCOLATE flavor ever.
I was skeptical at first for two reasons. First, the intensity of the chocolate flavor of most ice cream bars is mild at best. I didn’t think the result would be as chocolate-centric as I wanted. Second , I needed to make it several hours in advance of serving. It turns out that my concerns were moot. I baked this fully at home, stopping when it was still a bit jiggly. About 4 hours later I warmed it @ 300F for 15 minutes. It tasted quite good! Creamy, nicely chocolate, and still good even after it cooled a few hours later. Serving it with homemade whipped cream with just a touch of powdered sugar works very, very well.
I’d offer three suggestions for enriching the end result. First, try to find a bar with chocolate ice cream or a dark chocolate covering, or both. Second, add about 1T vanilla. Last, use bittersweet chocolate that is at least 70% cocoa. Still, as is, this was delicious.
Made it twice and although totally delicious, the ice cream floated to the top and revealed itself. Just doesn’t look great like the video. Any suggestions to keeping the chocolate batter covering the ice cream bars?
Can you make it ahead of time? Does it need to be refrigerated? Thanks.
Has anyone tried other flavors of Klondike ice cream bars? I’m curious if there’s enough flavor (in say, the Reese’s Peanut Butter) to add anything to the over all taste.
So good!!
I have made this twice now. It has been a big hit both times. For the best results, I beat the egg and sugar mixture for at least five minutes until it thick and airy.
I’m going to make this again! We had it tonight, and enjoyed it! It’s a bit different from my typical lava cakes recipe because of the Klondike bars. All-in-all, though, it adds an extra lava layer in there. Very easy to whip up!
Is there really only 1/4 cups of flour in this recipe?