Raspberry and White Chocolate Molten Lava Cake

Why You’ll Love This Recipe

This Raspberry and White Chocolate Molten Lava Cake is the epitome of dessert perfection. The combination of tart raspberry and creamy white chocolate creates a balanced and delightful flavor profile. The molten center is irresistibly gooey and warm, and it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Whether you’re celebrating a special event or just treating yourself, this molten lava cake will impress and satisfy everyone who tastes it.

Ingredients

• 1/2 cup white chocolate chips

• 1/4 cup heavy cream

• 4 oz unsalted butter

• 1/2 cup granulated sugar

• 2 large eggs

• 2 egg yolks

• 1 tsp vanilla extract

• 1/2 cup all-purpose flour

• 1/4 tsp salt

• 1/4 cup fresh raspberries (plus extra for garnish)

• Powdered sugar for dusting (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 425°F (220°C). Grease two 6-ounce ramekins with butter and lightly dust them with flour.

2. In a small saucepan, heat the heavy cream over low heat until warm, then add the white chocolate chips. Stir continuously until the white chocolate has melted completely and the mixture is smooth. Set it aside to cool slightly.

3. In a separate bowl, melt the butter in the microwave or on the stovetop, then stir in the granulated sugar.

4. Add the eggs and egg yolks to the butter and sugar mixture, one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Gently fold in the flour and salt, mixing until just combined.

6. Spoon half of the batter into the prepared ramekins, then drop a spoonful of the melted white chocolate mixture into the center of each ramekin. Top with fresh raspberries, then cover with the remaining batter.

7. Bake the cakes in the preheated oven for 12-14 minutes, or until the edges are set but the center is still soft and jiggly. The top should have a slight crust.

8. Let the cakes cool in the ramekins for about 1-2 minutes before carefully running a knife around the edges to loosen them.

9. Invert the cakes onto serving plates and dust with powdered sugar, if desired. Garnish with extra fresh raspberries and serve immediately.

Servings and Timing

• Servings: 2

• Prep Time: 15 minutes

• Cook Time: 12-14 minutes

• Total Time: 30 minutes

Variations

• Berry Medley Lava Cake: Instead of just raspberries, try using a mix of fresh berries like blackberries, strawberries, and blueberries for a more complex flavor.

• Chocolate Lava Cake: Swap out the white chocolate for semi-sweet or dark chocolate for a rich, chocolatey version of the molten lava cake.

• Nutty Lava Cake: Add chopped pistachios or hazelnuts to the batter for a crunchy texture that pairs well with the molten center.

• Vegan Lava Cake: Use dairy-free chocolate, coconut cream, and flax eggs to make a vegan version of this dessert.

Storage/Reheating

• Storage: The cakes are best served fresh, but if you have leftovers, store them in the refrigerator for up to 1 day.

• Reheating: To reheat, place the ramekins in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for 5-6 minutes until the center is warm and molten.

FAQs

1. Can I make this dessert ahead of time?

Yes, you can prepare the batter and white chocolate filling ahead of time, then store it in the refrigerator. Assemble the cakes and bake them just before serving.

2. Can I use frozen raspberries?

Yes, you can use frozen raspberries, but be sure to thaw and drain them first to avoid excess moisture in the cake.

3. How do I know when the lava cake is done?

The edges of the cake should be firm, but the center should still be soft and jiggly. The top should have a slight crust, indicating that the cake is baked but still molten inside.

4. Can I use a different type of chocolate for the filling?

Yes, you can substitute white chocolate with milk or dark chocolate for a different flavor profile.

5. Can I make the cakes without ramekins?

If you don’t have ramekins, you can use muffin tins or a silicone baking mold, but be sure to adjust the baking time as smaller cakes will cook faster.

6. Can I serve this cake with something on the side?

Yes, this molten lava cake pairs beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of raspberry sauce.

7. Can I freeze the molten lava cakes?

It’s not recommended to freeze the cakes after baking since the molten center will lose its consistency. However, you can freeze the unbaked, assembled cakes, then bake them directly from frozen—just add a couple of extra minutes to the baking time.

8. How do I get the cake to come out of the ramekin easily?

Make sure to grease and flour the ramekins well before adding the batter. You can also use a knife to gently loosen the edges of the cake before inverting it.

9. Can I make the white chocolate filling without cream?

If you don’t have heavy cream, you can substitute with milk, but the consistency of the filling may be slightly thinner.

10. How do I know if the cakes are properly cooked?

The cakes are cooked when the edges are firm, and the center is slightly jiggly. Be careful not to overbake, or the molten center will not form.

Conclusion

The Raspberry and White Chocolate Molten Lava Cake is an indulgent, luxurious dessert that will surely impress anyone who tries it. With its rich, gooey center and the perfect balance of tart raspberries and sweet white chocolate, this dessert is an unforgettable treat. Whether for a special occasion or a sweet end to a casual meal, this molten lava cake is sure to leave everyone craving more!