Description
These White Chocolate Lava Cakes are rich, elegant individual desserts with a molten vanilla-scented white chocolate center and a tender golden exterior. Perfect for special occasions or indulgent nights in, they’re quick to make and even quicker to devour.
Ingredients
- 6 oz white chocolate (made with cocoa butter)
- 1/3 cup unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/8 tsp salt
- 1 tsp vanilla extract or vanilla bean paste
- 1/4 cup all-purpose flour
Instructions
- Preheat oven to 400°F. Butter and flour six 6-oz ramekins.
- In a microwave-safe bowl, melt white chocolate and butter together on medium heat, stirring until smooth.
- In a mixing bowl, beat eggs and yolks until foamy.
- Add sugar and beat for 1 more minute until light and thick.
- Stir in salt, vanilla, and the melted chocolate-butter mixture until smooth.
- Add flour and mix just until combined with no dry streaks.
- Divide batter evenly among prepared ramekins.
- Bake for 10 minutes, until tops are golden and slightly firm.
- Remove from oven, loosen edges with a knife, and invert onto plates immediately.
- Serve warm for the ideal molten center.
Notes
- Use high-quality white chocolate with real cocoa butter for best results.
- Butter and flour ramekins thoroughly to prevent sticking.
- Serve with berries, ice cream, or a drizzle of chocolate for extra indulgence.
- Batter can be made ahead and refrigerated in ramekins for up to 24 hours.
- Freeze unbaked cakes for longer storage and bake from frozen with extra time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 330
- Sugar: 20g
- Sodium: 60mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 170mg
