Molten Chocolate Lava Cake with Vanilla Ice Cream

Method

1. 1

   Step 1: Heat the oven to 425F with a rack in the center. Brush four 6-oz ramekins generously with soft butter, add a spoonful of cocoa to each and tilt to coat, tapping out the excess. Set them on a baking sheet.

2. 2

   Step 2: Melt the butter and chocolate together in a bowl over barely simmering water, stirring until smooth. Let cool 5 minutes, until warm rather than hot.

3. 3

   Step 3: Beat the eggs, yolks, sugar and salt on high about 4 minutes, until thick, pale and doubled in volume.

4. 4

   Step 4: Pour the chocolate into the eggs and fold until nearly combined, then sift the flour over the top and fold just until no streaks remain. Divide among the ramekins. (Covered, the filled ramekins keep 8 hours in the fridge; add 3 minutes to the bake.)

5. 5

   Step 5: Bake 12 to 13 minutes, until the sides are firm and slightly pulled away, the tops are domed with a thin crust, and the very center gives under a light fingertip press. Let stand exactly 1 minute.

6. 6

   Step 6: Run a thin knife around each cake, lay a plate on top and flip. Lift off the ramekin, top with a scoop of ice cream, dust with cocoa and powdered sugar, add the strawberries and physalis and serve right away.

• #vegetarian
• #quick
• #make-ahead