A rich and indulgent chocolate lava cake infused with whiskey, featuring a molten center and served warm with creamy vanilla ice cream. Perfect for quick, easy, and impressive desserts.
Use room temperature eggs for best texture. Do not overbake to preserve the molten center. Grease and dust ramekins with cocoa powder, not flour, for easy release. Serve immediately for best experience. Batter can be refrigerated up to 24 hours before baking. For gluten-free version, substitute all-purpose flour with almond flour.
Keywords: whiskey chocolate lava cake, molten chocolate cake, whiskey dessert, easy chocolate dessert, lava cake with ice cream