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.
- 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.
Sunday Supper Mother’s Day Food Ideas
- Hot Fudge Ice Cream Cake by Pies and Plots
- Toasted Almond Oatmeal Chocolate Chip Cookies by Helpful Homemade
- Triple Chocolate Strawberry Cake Truffles by The Freshman Cook
- White Chocolate Molten Lava Cakes by That Skinny Chick Can Bake
- White Chocolate-Filled Snickerdoodles by Fantastical Sharing of Recipes
- Double Pork Stuffed Pork Roast by Food Lust People Love
- Italian Stuffed Caprese Chicken by My World Simplified
- Japanese Chicken Curry by What Smells So Good?
- Lightened-Up Shrimp Scampi by My Savory Spoon
Sides and Salads
- Mom’s Easy Clam Dip by Cricket’s Confections
- Salmon and Capers Panzanella Salad by And She Cooks
- Swedish Creamy Potato Casserole (Jansson’s Frestelse) by Sunday Supper Movement
- Berry Chantilly Trifle by The Crumby Cupcake
- Blackberry Cobbler with Brown Sugar Pecan Biscuits by Soulfully Made
- Lemon Cheesecake Stuffed Strawberries by Our Good Life
- Lemon Cooler by Cosmopolitan Cornbread
- Mom’s Southwest Georgia Pound Cake by Family Around The Table
- Strawberry Rhubarb Crisp by Caroline’s Cooking
- Strawberry-Rhubarb Compote by Wholistic Woman
White Chocolate Molten Lava Cakes
A blissful, white chocolate version of the classic molten lava cake
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- 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
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