White Chocolate Raspberry Lava Cake
4 tablespoons raspberry jam
4 oz white chocolate (115 g)
5 oz white chocolate (140 g)
½ cup butter (115 g), melted, hot
2 egg yolks
½ cup flour (60 g)
butter, for ramekins
flour, for ramekins
4 ramekins, oven safe
How to Make It
In a microwave-safe bowl, microwave the raspberry jam for one minute.
Add the white chocolate and stir until smooth. Freeze one hour.
In a mixing bowl, add the white chocolate and hot melted butter. Mix to combine.
Add the eggs, egg yolks, sugar, and flour, and whisk to combine thoroughly after each addition.
Preheat your oven to 350ºF (180ºC).
Coat the inside of the ramekins with butter and then add approximately one teaspoon of flour, moving it around so that it coats the inside completely. Discard excess flour.
Fill your ramekins about ¾ of the way with cake batter, then add a tablespoon of your raspberry mixture. Fill to the top with remaining batter.
Place the ramekins on a sheet pan and bake at 350ºF (180ºC) for 15-18 minutes, until the lava cakes are no longer jiggly in the middle.
Run a knife along the edges of the ramekin to loosen and invert onto a plate.
Serve warm with ice cream.
Ice Cream Scoop
Dry Measuring Cups
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