Ube Lava Cake With Vanilla Ice Cream Recipe
Ube Lava Cake With Vanilla Ice Cream is a rich and colorful dessert. It looks beautiful and tastes amazing. This Ube Lava Cake With Vanilla Ice Cream Recipe is soft outside and gooey inside.
Ingredients
- 1/2 cup ube halaya purple yam jam
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 2 large eggs
- 2 egg yolks
- 1/3 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Butter for greasing molds
- 2 scoops vanilla ice cream per serving
Instructions
Prepare the molds
- Grease the ramekins with butter. Lightly dust them with flour. This helps cakes come out easily after baking. Set them aside while you prepare the batter.
Melt butter and mix ube
- In a bowl, melt the butter using a microwave. Add ube halaya to the melted butter. Mix well until smooth and creamy. The color should look even.
Add eggs and sugar
- In another bowl, whisk eggs, egg yolks, and sugar. Mix until light and slightly thick. This step helps create a soft texture.
Combine mixtures
- Slowly pour the ube mixture into the egg mixture. Stir gently using a spatula. Make sure everything blends well without overmixing.
Add dry ingredients
- Add flour and salt into the batter. Mix gently until smooth. Do not overmix or the cake may become dense instead of soft.
Fill the ramekins
- Pour the batter into prepared ramekins. Fill each about three-quarters full. Leave some space for the cake to rise during baking.
Bake the cakes
- Preheat oven to 200°C. Place ramekins on a tray. Bake for 10 to 12 minutes. The edges should be set, but the center should stay soft.
Serve immediately
- Let cakes cool for one minute. Carefully invert onto plates. Add a scoop of vanilla ice cream on top. Serve warm and enjoy the lava center.
Notes
- Do not overbake or you will lose the lava center.
- Use good quality ube halaya for best flavor.
- Serve immediately for the best texture.
- Grease molds well to avoid sticking.
- Test one cake first to get perfect timing.