Description
Indulge in this stunning Filipino-inspired Ube Lava Cake with Vanilla Ice Cream, featuring a molten purple yam center enveloped in a rich, buttery cake. This dessert perfectly balances the earthy sweetness of ube halaya with creamy white chocolate, offering a delightful treat best enjoyed warm with a scoop of vanilla ice cream.
Ingredients
Scale
Cake Ingredients
- 1/2 cup unsalted butter
- 4 ounces white chocolate (chopped)
- 1/2 cup ube halaya (purple yam jam)
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon ube extract (optional, for deeper color and flavor)
For Serving
- Vanilla ice cream
Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins thoroughly with butter, then lightly dust them with flour to prevent sticking. Arrange the ramekins on a baking sheet for easy handling.
- Melt Butter and White Chocolate: In a heatproof bowl, melt the unsalted butter and chopped white chocolate together. You can use a double boiler method on the stovetop or microwave in 30-second increments, stirring between intervals until the mixture is smooth and fully melted.
- Combine Ube Halaya and Wet Ingredients: Whisk the ube halaya into the melted butter and white chocolate until well combined. Next, add the eggs, egg yolks, granulated sugar, salt, vanilla extract, and optional ube extract. Whisk thoroughly until the batter is smooth and slightly thickened.
- Incorporate Flour: Sift the all-purpose flour over the batter, then gently fold it in using a spatula or whisk. Take care to fold just until fully incorporated to avoid overmixing, which can affect the cake’s texture.
- Fill and Bake: Evenly divide the batter among the prepared ramekins. Place the baking sheet in the oven and bake for 12 to 14 minutes. The cake edges should be set, but the centers remain slightly jiggly to achieve the molten lava effect.
- Cool and Unmold: Remove the ramekins from the oven and allow them to rest for 1 minute. Run a knife carefully around the edges of each ramekin to loosen the cakes. Invert each ramekin onto a serving plate to release the cake.
- Serve: Serve each warm lava cake immediately with a scoop of vanilla ice cream on top or alongside for a delightful temperature and flavor contrast.
Notes
- Ube halaya can be purchased at Asian or Filipino markets or prepared at home for freshness.
- The batter can be made ahead and refrigerated; bring it to room temperature before baking for best results.
- These lava cakes are best enjoyed immediately while the centers are molten and gooey.
