Lava Cake with Vanilla Ice Cream

Cut the vanilla pods lengthways and scrape out the vanilla pulp, but still keep the pods. Then mix the egg yolks with sugar and salt in a bowl until the sugar has dissolved well. Then heat the milk together with the cream and the vanilla pulp in a saucepan (but do not boil). Gradually stir the milk mixture into the egg-sugar mixture. Finally put the whole thing back on the stove, add the vanilla pods and cook, stirring frequently, until the liquid becomes a little creamier. Then take the pan off the heat, remove the vanilla pods, add chopped basil leaves and let everything cool to refrigerator temperature. Finally, put the ice cream mass in the ice cream maker.

First, melt the butter with the chopped dark chocolate over a water bath at a low temperature. Meanwhile, brush the ovenproof molds with a little butter and toss sugar in the molds until they are completely covered with sugar.

For the dough, beat eggs with vanilla sugar, salt and sugar in a bowl until a homogeneous mixture is formed. The melted butter-chocolate mixture is added to this mass and is stirred in well (it must no longer be hot). At the very end, add the flour and then the dough is evenly distributed over the molds. These should not be filled more than 2/3 full, as the dough will rise a little while baking. The small cakes must then be placed in the preheated oven at 200 degrees (top / bottom heat) for 13-15 minutes. When the baking time is over, loosen the edge with a knife and turn the cakes out.