Chocolate Lava Cake and Pumpkin Ice Cream

October 31, 2019
Created by Harmons
1 hour 5 minutes
Serves 6-8
  • Lava Cakes
  • 8 oz semi-sweet chocolate chips
  • 1 cup (2 sticks) unsalted butter, softened
  • 5 eggs, at room temperature
  • 10 Tbsp sugar
  • 1/4 tsp salt
  • 2/3 cup unbleached all-purpose flour
  • Pumpkin Ice Cream
  • 1 (8 oz) pkg cream cheese, softened
  • 1 cup half and half
  • 1 cup sugar
  • 3/4 cup pumkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla bean paste
  • 1/4 tsp salt
  • 2 cups heavy cream

Preheat oven to 375° and grease 6-8 ramekins.

In a heatproof bowl fitted over a pan of simmering water over low heat, melt chocolate and butter.

In a bowl, combine eggs, sugar, and flour. Fold into melted chocolate mixture.

Bake until cakes are firm around edges but still soft in centers, 12-16 minutes. Let stand 1 minute. Run a small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with powdered sugar. Serve warm with scoop of pumpkin ice cream.

Meanwhile, using a hand mixer, in a bowl add cream cheese and beat until smooth. Add half and half, sugar, pumpkin puree, pumpkin pie spice, vanilla, and salt and blend until smooth. Add cream and stir to combine.

Add base into an ice cream maker and process according to manufacturer’s directions, about 25 minutes. Transfer to a container and freeze until solid, at least 4 hours.