White Chocolate Molten Lava Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
There's something magical about watching that gooey white chocolate center ooze out when you cut into these cakes. I've perfected this recipe over time, and what I love most is how quickly they come together in just forty five minutes from start to table. The dark chocolate chips add a sophisticated bitter note that balances the sweetness beautifully, plus dark chocolate contains antioxidants that make indulging feel a little less guilty. These are impressive enough for dinner guests but simple enough that even a weeknight craving won't go unsatisfied. Trust me, once you master this one, you'll be making it constantly.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 120 gunsalted butter, melted
- 2large eggs
- 250 gwhite chocolate chips(finely chopped)
- 5 gbaking powder
- 2 gsalt
- 1 mLpure vanilla extract
- 120 mLmilk
- 5 gespresso powder
- 100 gdark chocolate chips(finely chopped)
- 30 gconfectioner's sugar
- 120 gwhite chocolate ganache
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a convection oven for a crisper crust.
- 2
Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
Tip: Make sure to sift the dry ingredients to ensure even distribution.
- 3
In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and milk.
Tip: Use room temperature ingredients for a lighter texture.
- 4
Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 5
Combine the melted white chocolate with the egg mixture and whisk until well combined.
Tip: Be careful not to overmix.
- 6
Add the flour mixture to the wet ingredients and stir until just combined.
Tip: Avoid overmixing for a tender crumb.
- 7
Fold in the chopped dark chocolate and confectioner's sugar.
Tip: This will create a marbled effect in the cake.
- 8
Pour the batter into 6 (6-ounce) ramekins or small cups.
Tip: Make sure to fill them about 3/4 of the way full.
- 9
Bake for 12-15 minutes or until the edges are set and the centers are still slightly jiggly.
Tip: Avoid overbaking for a gooey center.
- 10
Remove from the oven and let cool in the ramekins for 1 minute.
Tip: Run a knife around the edges to loosen the cake.
- 11
Invert onto plates and drizzle with white chocolate ganache.
Tip: Let the ganache set before serving.
- 12
Serve immediately and enjoy!
Tip: This cake is best served warm and fresh out of the oven.
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