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White Chocolate Molten Lava Cakes

Elegant and fluffy sponge cakes with a warm, flowing white chocolate center, heavily dusted with powdered sugar for a snowy finish.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 cakes
Course: Dessert
Cuisine: American, French
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 4 oz white chocolate high quality, chopped
  • 0.5 cup unsalted butter plus extra for greasing
  • 0.5 cup powdered sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • 6 tbsp all-purpose flour
  • 0.25 tsp salt
Garnish
  • 2 tbsp powdered sugar for dusting

Equipment

  • 4 Ramekins (6oz)
  • Double boiler or microwave-safe bowl
  • Hand mixer or whisk
  • Baking sheet

Method
 

  1. Preheat oven to 425°F (220°C). Grease 4 ramekins generously with butter and dust with flour.
  2. Melt white chocolate and butter together in a double boiler or microwave until smooth. Let cool slightly.
  3. In a bowl, whisk eggs, egg yolks, powdered sugar, and vanilla until pale and thick.
  4. Fold the melted chocolate mixture into the egg mixture.
  5. Sift in flour and salt, folding gently until just combined.
  6. Divide batter evenly among ramekins. Bake for 12-14 minutes until edges are set but center jiggles.
  7. Let cool for 1 minute, then invert onto plates. Dust with powdered sugar and serve immediately.

Notes

Do not overbake, or the center will solidify. Serve with tart berries to balance the sweetness.