Description

This dessert features a vibrant purple ube cake, baked to achieve a tender exterior and a warm, molten ube center that gently flows upon serving. It is elegantly topped with a scoop of creamy vanilla ice cream, offering a delightful contrast in temperature and texture. A light dusting of powdered sugar and ube crumbs completes this visually appealing and flavorful treat.

Ingredients

Scale

For the Ube Lava Cake:
1/2 cup unsalted butter, melted
1/2 cup ube halaya (purple yam jam)
2 large eggs
2 large egg yolks
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ube extract
1/4 teaspoon salt
Cooking spray or butter for ramekins
For Serving:
1 pint vanilla ice cream
Powdered sugar, for dusting
Ube crumbs (optional, for garnish)

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Instructions

Preheat your oven to 400°F (200°C). Lightly grease and flour four 6-ounce ramekins, ensuring they are well-coated to prevent sticking. Place the ramekins on a baking sheet.
In a microwave-safe bowl, combine the melted butter and ube halaya. Microwave in 30-second intervals, stirring until smooth and fully combined. Set aside to cool slightly.
In a large bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture is pale yellow and slightly thickened.
Gradually fold the ube-butter mixture into the egg mixture until just combined.
Sift the all-purpose flour and salt into the wet ingredients. Fold gently until no streaks of flour remain, being careful not to overmix. Stir in the ube extract until the batter is uniformly purple.
Divide the batter evenly among the prepared ramekins.
Bake for 12-14 minutes, or until the edges are set but the center still appears soft and jiggly. The exact baking time may vary depending on your oven and ramekin size.
Carefully remove the ramekins from the oven. Let them cool for 1 minute before inverting each cake onto a serving plate.
Dust generously with powdered sugar and garnish with ube crumbs, if using. Top each warm ube lava cake with a scoop of vanilla ice cream and serve immediately.

Notes

Do not overbake the cakes; the center should remain molten for the lava effect.

Ensure your ramekins are thoroughly greased and floured to allow for easy release.

Ube halaya can vary in sweetness; adjust the granulated sugar to your preference.

For a deeper purple color, you may add a tiny amount of purple food coloring, if desired.

Serve these cakes immediately after baking to enjoy the warm, flowing center.

Prep Time: 20 minutes
Cook Time: 12-14 minutes

Nutrition

Calories: 480 kcal
Fat: 25g
Carbohydrates: 60g
Protein: 7g