White Chocolate Toblerone Ice Cream & Molten Lava Cakes

Last month's Mystery Box Cupcake Challenge theme ingredient was white chocolate, which happens to be my husband's favorite. Needless to say, I bookmarked quite a few of the other entries in hopes of trying the recipes for myself one day. One near the top of my list was 500 days of Boy's White Chocolate Molten Lava Cake. While the idea of an ooey, gooey chocolate cake is appealing enough, what really caught my eye was the white chocolate ice cream that she made from scratch. I applaud anyone who makes everything from scratch like that.

Because I'd depleted most of my white chocolate supply with my own cupcake experiments I stole an idea from another entrant and snapped up a few bars of white chocolate Toblerone at the dollar store. Sure, it expired two months ago but it was such a good deal and I've got a strong stomach. The ice cream came together perfectly with tasty nougat nuggets and nuts from the melted Toblerone. This recipe is worth trying for the ice cream alone.

It was the cake that I had a few issues with. I've never made molten cakes before so I'm afraid I didn't bake them long enough and the bottoms got stuck inside the ramekins. They wound up undercooked and too runny. I know the idea is to have a little of that runny texture in the center but it's probably best if there's something resembling cooked cake surrounding it. Oh well, it was still delicious. I'm recommending this recipe but hopefully you'll have better luck recreating the original results.

Toblerone White Chocolate Ice Cream
Adapted from (500) days of Boy

8 oz. white chocolate Toblerone, chopped
1 1/2 C heavy cream
1 C milk
1/4 C sugar
1/4 tsp salt
4 egg yolks

1) Combine the cream, milk, sugar, and salt in a medium saucepan.
2) Bring to a near-simmer over medium heat; stir until all the sugar is dissolved.
3) In another medium bowl, whisk the egg yolks together.
4) Gently pour in the hot cream mixture, whisking continuously to temper the yolks. Return the mixture to the saucepan.
5) Stir constantly over low heat until the mixture thickens to a silky custard (175°F).
6) Place the chopped white chocolate into a large bowl.
7) Strain custard through a fine mesh sieve into the bowl of white chocolate and stir until smooth.
8) Cover and refrigerate until thoroughly cold.
9) Churn in your ice cream maker following the manufacturer’s instructions.
10) Enjoy with the White Chocolate Molten Lava Cake, and have plenty more for the morning after.

White Chocolate Molten Cakes (makes two)
Adapted from (500) days of Boy

1/4 C unsalted butter, plus extra to flour the ramekins
2 oz. dark chocolate, grated (the best you can find)
1 egg yolk
1 egg
1/8 C grams white sugar
1 tsp all-purpose flour
4 oz white chocolate Toblerone (your favorite kind)
Cocoa powder, to dust the ramekins

1) Preheat the oven to 350F.
2) Dust two ramekins with cocoa powder; shake out the excess. If you don't have ramekins, bake them in a cupcake pan.
3) Melt the chocolate and butter in the microwave, about 30 seconds. Stir until throughly combined.
4) Beat the egg yolk and egg and sugar together until pale and thick.
5) Add the egg mixture to the chocolate mixture.
6) Fold in the flour.
7) Divide the chocolate mixture between the two ramekins.
8) Drop in the white chocolate (2 oz. per ramiekin) and submerge into the cake batter.
9) Bake for 8-13 mins. Tops should seem set and no longer runny. Be careful not to overbake; you want them all hot, gooey, and molten.
10) Turn the cakes out onto plates.
11) Serve with a scoop of white chocolate ice cream per cake, and as much hot fudge as you want. Also fantastic by itself with a dusting of powdered sugar.