Ube Lava Cake with Vanilla Ice Cream Recipe
Indulge in the rich and vibrant flavors of this Ube Lava Cake served warm with creamy vanilla ice cream. Featuring a luscious molten center made from ube halaya and white chocolate, this dessert offers a perfect balance of sweetness and the unique taste of purple yam. Perfect for special occasions or a cozy treat, these individual cakes are easy to prepare and bake to gooey perfection.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 individual lava cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Filipino Fusion
- Diet: Vegetarian
Ingredients
Scale
Chocolate Mixture
- 1/2 cup white chocolate chips
- 1/2 cup unsalted butter
Wet Ingredients
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/4 cup ube halaya (ube jam)
- 1 tsp ube extract
Dry Ingredients
- 1/4 cup all-purpose flour
- 1/4 tsp salt
Other
- Vanilla ice cream (for topping)
- Non-stick spray or butter (for greasing ramekins)
Instructions
- Melt white chocolate and butter: In a small saucepan or microwave-safe bowl, gently melt together the white chocolate chips and unsalted butter until the mixture is smooth and fully combined. Stir occasionally to prevent burning.
- Whisk eggs, yolks, and sugar: In a medium bowl, whisk together the two large eggs, two large egg yolks, and 1/4 cup granulated sugar until the mixture becomes slightly thickened and pale in color, ensuring aeration.
- Add melted mixture and flavor: Slowly pour the warm white chocolate and butter mixture into the egg mixture while whisking constantly to prevent curdling. Then carefully stir in 1/4 cup ube halaya and 1 teaspoon ube extract to evenly distribute the flavor.
- Fold in dry ingredients: Gently fold the 1/4 cup all-purpose flour and 1/4 teaspoon salt into the wet mixture using a spatula, mixing just until no streaks remain to keep the batter light and tender.
- Fill ramekins: Thoroughly grease individual ramekins with non-stick spray or butter to prevent sticking. Evenly divide the prepared batter among the ramekins, filling each about three-quarters full.
- Bake: Preheat your oven to 425°F (218°C). Place the ramekins on a baking sheet and bake for about 11 to 12 minutes, or until the edges of the cakes are set while the centers remain soft and jiggly to preserve the molten lava texture.
- Rest, unmold, and serve: Allow the cakes to cool for 1 to 2 minutes after baking. Run a knife carefully around the edges to loosen each cake, then invert onto serving plates. Top each warm lava cake with a scoop of vanilla ice cream and serve immediately to enjoy the contrast of warm and cold.
Notes
- Ensure not to overmix the batter after adding the flour to maintain a tender cake texture.
- Use fresh eggs for best results in achieving the right batter consistency.
- If ube halaya is unavailable, substitute with frozen or canned ube jam of good quality.
- The baking time may vary slightly depending on your oven; watch for set edges and jiggly centers for perfect lava cake.
- Serve immediately after baking for the best molten texture and flavor contrast with ice cream.
Keywords: ube lava cake, ube dessert, molten cake, white chocolate lava cake, Filipino dessert, purple yam cake, individual lava cakes, baked lava cake, ube halaya dessert
