Description
A quick and easy homemade dessert featuring molten white chocolate lava cakes with fresh raspberries, perfect for sharing or indulging solo.
Ingredients
Scale
- 4 ounces white chocolate, chopped
- 3 tablespoons unsalted butter, plus extra for greasing ramekins
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 3 tablespoons all-purpose flour, sifted (or almond flour for gluten-free)
- 1/4 cup fresh raspberries (about 35 grams), plus extra for garnish
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: powdered sugar for dusting
- Optional: vanilla ice cream or whipped cream for serving
Instructions
- Preheat your oven to 425°F (220°C). Butter the ramekins thoroughly, including the rims, and optionally dust with sugar. Set aside.
- Melt the white chocolate and butter together using a double boiler or microwave in short bursts until smooth. Let cool for about 5 minutes.
- Whisk together the egg, egg yolk, and sugar vigorously until pale and slightly thickened, about 2-3 minutes.
- Slowly pour the melted chocolate mixture into the egg mixture, stirring gently to combine without curdling.
- Sift in the flour, then add salt and vanilla extract. Fold gently until just combined.
- Carefully fold in the raspberries to keep some intact.
- Divide the batter evenly between the prepared ramekins and smooth the tops.
- Bake for 12-14 minutes until edges are set and spring back slightly but centers remain soft and jiggly.
- Remove from oven and let rest for 1-2 minutes.
- Run a thin knife around the edges, invert each cake onto a plate, and serve immediately with a dusting of powdered sugar and extra raspberries or a scoop of vanilla ice cream.
Notes
Do not overheat the white chocolate to avoid graininess. Use room temperature eggs for smooth blending. Watch baking time closely to keep the molten center. Fold raspberries gently to keep bursts of tartness. Butter and sugar coating on ramekins helps with easy release and a delicate crust.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 lava cake (half th
- Calories: 375
- Sugar: 28
- Sodium: 90
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
Keywords: raspberry lava cake, white chocolate dessert, quick dessert, easy lava cake, homemade dessert, molten cake, dessert for two