Chocolate Cherry Lava Cakes

Gather all your ingredients, and start by preparing the ganache filling. Put the chopped chocolate into a medium bowl and set aside. Put the melted ice cream into a medium sized sauce pot and bring to a boil. Watch this process carefully because the ice cream will bubble and grow in the pot and you don't want it to boil over.

Once the ice cream is fully at a boil, pour it over the chocolate. Let it sit for 3-5 minutes, then stir to incorporate. Let the ganache cool to room temperature. We suggest either making it in advance and letting it cool on your kitchen counter or putting it in the refrigerator to speed up the process.

Once the ganache has cooled, scoop out 6 tablespoon-sized balls and set aside. (Any remaining ganache will keep in the refrigerator for up to a week — try it on toast!)

Preheat the oven to 375° F. Grease 6 standard-sized silicone baking cups or ramekins. Place cups or ramekins on a baking sheet for ease of transport.

Now prepare the cake. Combine the cocoa powder and the melted ice cream and stir. Add the remaining ingredients and mix thoroughly.

Using a standard sized ice cream scoop, put 2 scoops of cake batter into each greased cup or ramekin, dividing it evenly amongst the cups. 

Push a ganache ball into the center of each cup, making sure to cover it completely with batter.

Bake cakes for 15 minutes. Remove from oven, cool for 3-5 minutes, and then invert onto a plate.

To serve, top each cake with a scoop of Ben & Jerry’s Chocolate Cherry Garcia ice cream and enjoy!