Nearly every Christmas, I’ve made chocolate lava cakes. For Mother’s Day, this mom wanted White Chocolate Molten Lava Cakes. Guess who got her way?
White Chocolate Molten Lava Cakes
I’ve made numerous classic dark chocolate lava cakes over the years. Some unmolded beautifully, others wanted to stay put. Some oozed molten chocolate with the first bite, others had moist, but otherwise solid centers. This Jean-Georges classic lava cakes recipe was definitely consistent, but I wondered how it would perform with white chocolate. This mama wanted white chocolate for Mother’s Day. The challenge was on!
Perfect Molten Lava Cakes
I love when Bill spies my day’s work in the fridge and gets a big grin when I let him know they’ve been photographed. That means they’re fair game. He gave these his approval and was even more delighted when I mentioned I’d have to update my photos of the semisweet version!
Tips for Making Molten Lava Cakes:
- With recent salmonella scares, you may want to use pasteurized eggs for this recipe or pasteurize your eggs at home.
- The original recipe called for buttering and flouring the ramekins, but mine didn’t unmold well. I recommend using parchment to line the bottom of your ramekins for an easier release.
- The time will vary depending on the oven and the temperature of your batter. I was once told to cook until the middle is 160º but the whole interior was jiggly at that point. You want the perimeter to be set and solid and maybe about a quarter sized area in the center to look unset.
- You may want to do a practice run if making this for company to zero in on the right timing for your set up. All ovens bake a little differently.
- To make the traditional Chocolate Molten Lava Cakes, use semisweet or bittersweet chocolate instead of the white chocolate.
- You may make these ahead of time up to pouring the batter into the prepared ramekins. Cover with plastic wrap and refrigerate. Remove from the refrigerator one hour before baking. Bake as directed, but you may need to adjust your timing.
More White Chocolate Recipes You’ll Love!
- White Chocolate Raspberry Bars
- Classic White Layer Cake with White Chocolate Buttercream
- White Chocolate Macadamia Nut Cookies
- Pots de Creme with White Chocolate Whipped Cream
- White Chocolate Ice Cream
- Swirled Peppermint Bark
- Red Velvet White Chocolate Chunk Cookies
- More Dessert Recipes
- 1 stick butter, plus more for ramekins
- 4 ounces white chocolate, chopped (may substitute bittersweet if you love an intense chocolate experience)
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- 2 teaspoons flour, plus more to dust the ramekins
- Fresh raspberries, fresh mint, whipped cream or vanilla ice cream, to garnish, optional
- Preheat oven to 450º.
- Cut parchment to fit in bottom of four 4-ounce ramekins. Butter ramekins, then place parchment in each. Butter top of parchment. Dust ramekins with flour. (or spray with oil/flour spray like Bakers Joy instead of using butter and flour). Set aside.
- Melt butter and white chocolate gently in the microwave. Stir at frequent intervals. Set aside.
- In mixer, with paddle attachment, beat eggs, yolks and sugar till light and thick. You may also use a hand mixer. Add melted chocolate and mix to combine. Add flour and mix just until combined. Divide among ramekins.
- Place ramekins on baking sheet, and bake till sides are set, but the middles are still soft, about 6-10 minutes (time varies with different oven; mine took 9 minutes). The middle might jiggle a bit, but the edges should be firm.
- Run a knife or thin metal spatula around the perimeter of each cake. Wait a minute or two, then invert each ramekin onto a serving plate. Gently shake if the cake doesn't release.
- Garnish as desired. Serve immediately.
Adapted from a Jean-Georges recipe
Amount Per Serving: Calories: 545 Total Fat: 41g Saturated Fat: 24g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 268mg Sodium: 274mg Carbohydrates: 39g Net Carbohydrates: 0g Fiber: 1g Sugar: 37g Sugar Alcohols: 0g Protein: 8g