Description
Raspberry and White Chocolate Molten Lava Cake is a decadent dessert that combines the tartness of fresh raspberries with the sweetness of smooth white chocolate. The rich, molten center flows out when you cut into it, creating a perfect contrast with the slightly crispy outer layer.
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)
Instructions
Preheat your oven to 425°F (220°C). Grease two 6-ounce ramekins with butter and lightly dust them with flour.
- 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.
- In a separate bowl, melt the butter in the microwave or on the stovetop, then stir in the granulated sugar.
- 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.
- Gently fold in the flour and salt, mixing until just combined.
- 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.
- 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.
- Let the cakes cool in the ramekins for about 1-2 minutes before carefully running a knife around the edges to loosen them.
- Invert the cakes onto serving plates and dust with powdered sugar, if desired. Garnish with extra fresh raspberries and serve immediately.
Notes
- 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: 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.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 450
- Sugar: 38g
- Sodium: 80mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 140mg
