White Chocolate Molten Lava Cake
White chocolate lava cake with a molten white chocolate center is a restaurant-style dessert that bakes in under 15 minutes - perfect for Valentine's Day or a cozy night in. 8 ramekins (each 6 oz.)
Ingredients
- 8 ounces white bakers’ chocolate, chopped
- 1 cup butter
- 2 cups powdered sugar
- 4 eggs
- 4 egg yolks
- 1 tsp vanilla extract
- 12 Tbsp flour
- white chocolate, optional
Equipment
Instructions
- Preheat the oven to 425 degrees F.
- Spray 8 (6-oz) ramekin dishes with cooking spray and place on a baking sheet. Set aside.
- In a small microwave safe bowl, combine butter and chopped white chocolate and melt in 30 second increments, stirring between each increment until chocolate and butter are combined and smooth.
- Add powdered sugar and stir in evenly.
- Add eggs and egg yolks and vanilla extract and beat in until well combined.
- Stir in flour until well combined.
- Divide the batter between ramekins (optionally, you can add one additional square of white chocolate in the center for extra molten).
- Place the ramekins on a baking sheet in the middle rack of the oven. Bake for 12-14 minutes, until edges are firm and center is soft, but not super jiggly. [Baking time may vary depending on ramekin size and temperature of your oven. The cake should be browned around the edges, and the middle should be slightly soft and puffy in the center.]
- Let each cake cool for 2 minutes. Using a knife, gently pull the cake away from the edges then invert onto a plate or serving dish. Or, optional to simply serve in the ramekin.
- Sprinkle it with dusted powdered sugar and top with a tiny scoop of vanilla ice cream or a few berries. Serve immediately.
Notes
Sandy’s tips:
- Storage: These lava cakes should be eaten within 30 minutes of making them as they don’t reheat well.
- Make ahead: To prepare these lava cakes in advance, fill the ramekins with batter, freeze raw, and bake fresh. You will need to bake them a little longer due to the chilled batter but watch carefully - you want to remove them from the oven once the edges are firm and the center is still soft (not jiggly).
- Grease the ramekins: Make sure to spray the ramekins with cooking spray for easy removal of the individual cakes. This doesn’t matter so much if you decide to serve the lava cakes straight from the ramekins. WE USE 6 oz. ramekins.
Nutrition Facts
Calories: 459kcal, Carbohydrates: 57g, Protein: 7g, Fat: 37g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 246mg, Sodium: 244mg, Potassium: 141mg, Fiber: 0.4g, Sugar: 17g, Vitamin A: 966IU, Vitamin C: 0.1mg, Calcium: 89mg, Iron: 1mg