Chocolate Cookie Lava Cake with Oreo Ice Cream

Step 1: Prepare the Chocolate Lava Cake

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Grease 4 ramekins or individual oven-safe cups with butter or cooking spray and lightly dust with cocoa powder or flour to prevent sticking.
2. Melt Butter and Chocolate: In a medium saucepan, melt the butter and chopped chocolate together over low heat, stirring constantly until smooth and fully combined. Remove from heat and let it cool for a few minutes.
3. Mix the Wet Ingredients: In a large bowl, whisk together the eggs, egg yolks, sugar, and vanilla extract until smooth and slightly frothy.
4. Add the Chocolate: Gradually pour the melted chocolate mixture into the egg mixture while whisking constantly. Be careful not to cook the eggs.
5. Add Dry Ingredients: Sift together the flour, salt, and baking powder. Fold the dry ingredients into the wet mixture until just combined.
6. Add Chocolate Chips (Optional): Stir in the chocolate chips for an extra gooey center if you like.
7. Fill the Ramekins: Pour the batter evenly into the prepared ramekins, filling each about 3/4 full.
8. Bake: Bake for 12-14 minutes or until the edges are firm, but the center is still slightly jiggly. The top should look set, but when you gently tap the side of the ramekin, the middle will give slightly. This ensures that the lava center is still soft.
9. Cool for a Minute: Let the cakes cool for 1-2 minutes after baking. Then, carefully run a knife around the edges of each ramekin to loosen the cakes.

Step 2: Prepare the Oreo Ice Cream

1. Crush the Oreos: If you’re making homemade Oreo ice cream, crush the Oreos into small pieces (either with a rolling pin or food processor). Set aside.
2. Make the Ice Cream Base: In a bowl, whisk together the heavy cream, milk, sugar, and vanilla extract until the sugar is dissolved.
3. Freeze the Ice Cream: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Once it reaches a soft-serve consistency, fold in the crushed Oreos.
4. Chill: Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.

Step 3: Serve the Chocolate Lava Cake with Oreo Ice Cream

1. Plate the Lava Cakes: Carefully invert the ramekins onto serving plates. The cakes should come out easily, revealing the gooey, molten center. Dust the tops with powdered sugar for an extra touch of elegance.
2. Add the Ice Cream: Scoop a generous amount of Oreo ice cream next to or on top of the lava cakes.
3. Garnish: Optionally, you can garnish with extra crushed Oreos, a drizzle of chocolate sauce, or fresh whipped cream for an indulgent finish.

Tips for Success:

• Timing: The key to the lava cake is baking it for the right amount of time. Overbaking will result in a cake that’s fully set, so keep an eye on the timer and check the cakes for the slightly jiggly center.
• Make Ahead: You can prepare the lava cake batter and refrigerate it in the ramekins for a few hours before baking. When ready to serve, just bake them straight from the fridge.
• Alternative Ice Cream: If you’re short on time, you can use store-bought Oreo ice cream or any flavor you like.
• Extra Gooeyness: For a truly gooey center, add a little extra chocolate in the center of the cake before baking—either mini chocolate chips or a piece of chocolate square will melt perfectly.

Enjoy your Chocolate Cookie Lava Cake with Oreo Ice Cream—the perfect combination of warm, gooey chocolate cake paired with the cool, creamy Oreo ice cream!