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Ube Lava Cake with Vanilla Ice Cream Recipe

Ube Lava Cake with Vanilla Ice Cream Recipe
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★★★★★

5.1 from 26 reviews

Ube Lava Cake with Vanilla Ice Cream is a decadent dessert featuring a rich, molten purple yam center that perfectly complements the warm, buttery cake exterior. Enhanced with ube halaya and ube extract, this Filipino-inspired treat is paired beautifully with creamy vanilla ice cream for an indulgent finish.

Ingredients

Scale

For the Ube Lava Cake

  • 1/2 cup white chocolate chips
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 1/4 cup ube halaya (purple yam jam)
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1 tsp ube extract

For Serving

  • Vanilla ice cream, for topping

For Preparation

  • Non-stick spray or butter, for greasing ramekins

Instructions

  1. Preheat and Prep: Preheat your oven to 425°F (220°C). Generously grease 4 ramekins with non-stick spray or butter to prevent sticking.
  2. Melt Chocolate and Butter: In a microwave-safe bowl, combine the white chocolate chips and unsalted butter. Melt them together in 20-second intervals, stirring between each, until smooth and fully combined. Set aside to cool slightly.
  3. Mix Eggs and Sugar: In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture becomes pale and slightly thickened.
  4. Add Ube Flavors: Stir in the ube halaya and ube extract into the egg mixture until fully incorporated, giving the batter that vibrant purple color and signature ube flavor.
  5. Combine Wet Ingredients: Gradually add the melted white chocolate and butter mixture into the ube egg mixture, folding gently to combine without deflating the batter.
  6. Incorporate Dry Ingredients: Sift the all-purpose flour and salt together, then gently fold them into the wet ingredients until just combined, being careful not to overmix.
  7. Fill Ramekins: Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
  8. Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 12 to 14 minutes, or until the edges are set but the center remains soft, creating the molten lava effect.
  9. Cool Slightly and Serve: Let the cakes cool in the ramekins for 2 to 3 minutes before carefully inverting them onto serving plates.
  10. Garnish: Serve each cake warm with a generous scoop of vanilla ice cream on top to complement the warm, rich flavors with creamy coolness.

Notes

  • For best results, use fresh eggs at room temperature.
  • You can substitute white chocolate chips with white chocolate bars chopped finely.
  • Be careful not to overbake; the lava center should remain molten.
  • Ube extract and ube halaya can be found in Asian grocery stores or online.
  • Grease the ramekins well to ensure easy release of the cakes.

Nutrition

Keywords: Ube Lava Cake, Ube Dessert, Filipino dessert, Molten Cake, Purple yam dessert, White chocolate lava cake, Vanilla ice cream topping

Find it online: https://cookedbycleo.com/ube-lava-cake-with-vanilla-ice-cream-recipe/