Chocolate Lava Cake with Mocha Ice Cream
This vegan dessert pairs a warm chocolate lava cake with homemade mocha ice cream made from cashew nuts and coconut milk. The Thermomix blends the frozen base into a silky, dairy-free scoop while melting the dark chocolate gently without burning. A show-stopping combination of molten centre and coffee-kissed cream for special occasions.
About this recipe
Chocolate lava cake with mocha ice cream Thermomix TM7 style is the kind of showpiece dessert that looks intimidating but comes together beautifully in an all-in-one kitchen machine. The mocha ice cream starts with raw cashew nuts and coconut milk, blended at increasing speeds into a completely smooth, pale cream flecked with espresso powder and cocoa, then frozen overnight until scoopable. The lava cakes rely on vegan dark chocolate and coconut butter, melted with gentle heat control so the cocoa butter never splits, giving that signature molten centre when the cakes are turned out. This recipe suits anyone searching for vegan dessert recipes with real wow factor: a warm, gooey chocolate pudding against cold, coffee-scented ice cream is a contrast guests remember. Because the Thermomix handles the blending and melting, you only need ramekins, a spatula and patience while the ice cream sets. Serve it at a dinner party, a birthday or a quiet weekend treat.
Preparation tips
- Soak the raw cashew nuts in cold water for a few hours before blending; fully softened cashews break down into a completely smooth ice cream base without any grainy bits behind.
- Freeze the mocha ice cream base in a shallow, wide container rather than a deep bowl; a thin layer freezes faster and more evenly, making it easier to scoop alongside the warm lava cakes.
- Grease the ramekins generously with coconut butter and dust with cocoa powder so the lava cakes release cleanly; for a nut-free version, replace the cashew base with coconut cream blended with the same espresso and cocoa.
- For a festive Christmas version, add a pinch of ground cinnamon and orange zest to the ice cream base and decorate the plated lava cakes with crushed candy canes and fresh redcurrants.
- Make a kid-friendly variation by leaving out the espresso powder and replacing it with extra cocoa and a touch more agave syrup; the mocha ice cream becomes a simple chocolate version children love.
Recipe variations
- Nut-free option: swap the raw cashew nuts for an equal weight of chilled coconut cream, blending it with the cocoa, agave syrup and espresso exactly as the original method describes.
- Festive variant: stir a spoon of orange zest and a pinch of cinnamon into the lava cake batter and serve the mocha ice cream with shaved dark chocolate and a coffee bean on top.
Thermomix TM7 Benefits
- The Thermomix grinds the raw cashew nuts to a flour-fine powder, giving the mocha ice cream a silky texture without any graininess. [Multi-Function]
- Using precise mixing at rising speeds, the TM7 blends coconut milk and cocoa into a velvety smooth ice cream base in about ninety seconds. [Precision Control]
- Gentle heating melts the vegan dark chocolate and coconut butter evenly, protecting the molten centre from a burnt or split texture. [Safety]
- The built-in scale weighs the coconut sugar and cocoa powder directly into the mixing bowl, so the lava cake batter is balanced every single time. [Time Savings]
- Steaming keeps the lava cakes delicate: the TM7 cooks them gently so the chocolate centre stays flowing while the edges set. [Multi-Function]
Ingredients
- raw cashew nuts
- coconut milk
- unsweetened cocoa powder
- coconut sugar
- agave syrup
- natural vanilla extract
- instant espresso powder
- fine sea salt
- vegan dark chocolate
- coconut butter