Dark Chocolate Lava Cake with Malted Vanilla Bean Ice Cream & Fleur de Sel Caramel

Make the custard base first. In the 5 qt Winco Dutch oven, warm the heavy cream, whole milk, scraped vanilla bean caviar plus the pod, and malted milk powder over medium until steaming and the malt dissolves — don't boil. Kill the heat and let it steep 10 minutes.

In a bowl, whisk the egg yolks, granulated sugar, and pinch of fine salt until pale. Temper: ladle a little hot cream into the yolks while whisking, then pour it all back into the Dutch oven. Cook over low, stirring constantly with a spatula, until it coats the back of the spoon (nappe, ~180°F). Do not let it simmer or the yolks scramble.

Strain the custard through a fine sieve into a bowl, discard the pod, and press plastic wrap on the surface. Chill fully in the fridge, at least 2 hours or overnight.

Churn the chilled custard in an ice cream machine per its instructions, then freeze 2+ hours to firm. No machine? Pour into a shallow pan, freeze, and stir vigorously with a fork every 30–40 minutes over ~4 hours until smooth and scoopable.

Butter four ramekins generously, then dust with granulated sugar and tap out the excess — this sugar coat is what lets the cakes release cleanly and gives a fine crust. Chill the ramekins.

Melt the dark chocolate and butter (for cakes) together in the Breville set to low (around 200°F) in a heatproof bowl, or over a double boiler, stirring until glossy and smooth. Let it cool to just warm.

Whisk the whole eggs, egg yolks, and granulated sugar (for cakes) to the ribbon stage — pale, thickened, and it should fall in a ribbon that holds a second on the surface. This traps air for a tender crumb.

Fold the melted chocolate into the egg ribbon in two additions, keeping it airy. Sift the flour and pinch of salt over the top and fold just until no streaks remain. Divide evenly among the chilled ramekins.

Chill the filled ramekins at least 1 hour (or overnight) — a cold batter is the trick to a molten center that survives baking. Meanwhile pull the ice cream to the counter 5 minutes before plating so it quenelles cleanly.

Heat the Breville (or oven) to 400°F. Bake the ramekins on a small sheet for 12–14 minutes — the edges should be set and puffed while the very center still jiggles slightly. Rest 1 minute before unmolding.

While the cakes bake, make the caramel: add the granulated sugar (for caramel) in an even layer to the 8-inch Snowclad skillet over medium. Let it melt undisturbed, swirling the pan (don't stir), until it's a clean copper-amber. Pull it OFF the heat the instant it hits amber — carryover keeps darkening it. Caution: molten sugar exceeds 340°F and causes severe burns; never taste or touch it.

Off the heat and at arm's length, whisk the cubed butter (for caramel) into the caramel — it will bubble hard. Then whisk in the warmed heavy cream and a big pinch of the fleur de sel until silky. If it seizes, return to low heat and whisk smooth. Keep warm and pourable.

Taste the caramel — it should be bittersweet and salty enough to cut the chocolate; adjust with another pinch of fleur de sel if flat.

To plate: pool warm caramel in the center of each plate. Run a knife around each ramekin and invert the cake onto the caramel (or set the ramekin on the pool for a rustic look). Quenelle the malted vanilla bean ice cream on top or alongside.

Finish each plate with a grind of fleur de sel over the cake and a whisper of Graza finishing oil around the caramel — the fruity oil and salt sharpen the dark chocolate. Serve immediately while the center is molten.