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White Chocolate Molten Lava Cake

Irresistible White Chocolate Molten Lava Cake for Self-Care

Indulge in the rich and decadent White Chocolate Molten Lava Cake with raspberry filling, a perfect treat for any occasion.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 1 minute
Total Time 49 minutes
Servings: 4 cakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 136 g Butter Adds richness and moisture; substitute with plant-based butter for a dairy-free option.
  • 170 g White Chocolate Provides sweetness and the signature molten center; opt for high-quality baking chocolate to enhance flavor.
  • 100 g Sugar Sweetens the batter; consider using coconut sugar for a deeper flavor.
  • 21 g All-Purpose Flour Contributes to the cake structure; can be substituted with a gluten-free flour blend if needed.
  • 75 g Cornstarch Creates a light texture; equal parts tapioca starch can be used as a substitute.
  • 4 pieces Eggs Essential for moisture and creating that irresistible lava effect; no substitutions recommended.
For the Filling
  • 4 tbsp Raspberry Jam Forms the flavorful molten center; adjust quantity for a stronger raspberry flavor.
  • Fresh Raspberries Optional garnish that adds a fresh, contrasting tartness to the dish.

Equipment

  • Oven
  • Microwave
  • mixing bowl
  • ramekins
  • whisk
  • spatula
  • baking tray

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C). Grease ramekins with butter.
  2. Microwave the raspberry jam for 1 minute until warm. Stir in chopped white chocolate until melted and smooth. Freeze for 1 hour.
  3. Melt the butter in a bowl for 30-40 seconds. Add remaining chopped white chocolate and stir until smooth.
  4. Gradually sprinkle in sugar, mixing until fluffy for about 1-2 minutes.
  5. Add eggs one at a time, whisking thoroughly until the batter is smooth and creamy, about 3-4 minutes.
  6. Fold in cornstarch and flour carefully until just combined, avoiding over-mixing.
  7. Dust greased ramekins with cornstarch for a smooth coating.
  8. Fill each ramekin three-quarters full with batter. Add a dollop of frozen raspberry filling, then cover with more batter.
  9. Bake for 15-18 minutes until edges set and centers are jiggly.
  10. Cool for 1 minute before inverting on plates. Garnish with fresh raspberries.

Nutrition

Serving: 1cakeCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 100mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 600IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Notes

For the best flavor, use high-quality white chocolate. Enjoy immediately after baking for optimal experience. If necessary, reheat leftovers in the microwave for about 15 seconds.

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