Start by arranging four 8 ounce ramekins on a baking sheet so they are easy to move in and out of the oven without spilling the delicate batter. Preheat the oven to 425 degrees F, then generously spray the inside of each ramekin with non stick baking spray, making sure to coat the bottom and sides so the cakes release cleanly later.

Before you begin the batter, take the vanilla ice cream out of the freezer and leave it at room temperature for about 1 hour, or until it is completely melted yet still cold to the touch. This melted ice cream will serve as a silky sauce under each lava cake, mimicking a classic crème anglaise without the extra cooking steps and providing a cool contrast to the hot center.

Place the six squares of Baker’s semisweet chocolate into a large microwave safe bowl or a big heatproof measuring jug, cutting the chocolate pieces in half so they melt more evenly. Add the stick of butter, cut into chunks, then microwave for about 2 minutes until both butter and chocolate are fully melted; stir until the mixture is smooth and glossy with no visible lumps.

To the warm chocolate butter mixture, add the powdered sugar and whisk until the sugar is dissolved and the mixture looks thick and uniform. Sprinkle in the all purpose flour and whisk again, making sure to incorporate it fully so there are no dry streaks, which helps the outer cake set properly while the center stays molten.

Crack three whole eggs into the bowl, then add three additional egg yolks, which enrich the batter and contribute to the soft, custardy interior. Pour in the vanilla extract and whisk vigorously until the batter is completely smooth, slightly thick, and well blended, with a pourable consistency that will divide easily among the ramekins.

Carefully divide the batter evenly among the four prepared ramekins, using the spout of the large measuring cup or a spoon to keep the rims as clean as possible. Tap the baking sheet lightly on the counter to release any air bubbles, which promotes an even crumb around the edges while helping maintain that luxurious molten center.

Slide the baking sheet with the filled ramekins into the preheated 425 degree F oven and bake for about 14 to 15 minutes, just until the edges of the cakes look set but the centers still appear soft and slightly jiggly. Removing the cakes at this point ensures that the outside has formed a tender structure while the middle remains fluid, creating the signature lava effect when you cut into the dessert.

Once baked, let the ramekins stand for about 1 minute so the cakes can settle and become easier to unmold without tearing. Run a small knife or thin spatula around the inside edge of each ramekin to loosen the cake, then carefully invert each one onto a shallow dessert dish, lifting the ramekin away so the cake sits neatly in the center.

Spoon about 1/4 cup of the melted vanilla ice cream onto each plate, pooling it around the base of the lava cake as a creamy sauce. Arrange fresh raspberries over the top of the cake and scatter a few into the sauce around it, then finish with a light dusting of powdered sugar over the top for a delicate, elegant look.

Serve the molten chocolate lava cakes immediately while the centers are still warm and flowing, allowing each guest to cut into the cake and watch the chocolate filling spill into the vanilla ice cream sauce.

For partial make ahead convenience, you can assemble the batter and fill the ramekins earlier in the day, refrigerate them, then bring them slightly closer to room temperature before baking so they still cook evenly and deliver that classic soft center. When baking from chilled, be ready to adjust the timing slightly by a minute or two, keeping a close eye on the edges so they set without overcooking the middle, which would turn the dessert into a regular chocolate cake instead of a lava style one.