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White Chocolate Lava Cakes

White Chocolate Lava Cakes – These little cakes have a soft and fluffy crumb and an irresistibly gooey white chocolate centre. The ultimate individual chocolate desserts!

White Chocolate Lava Cakes

White Chocolate Lava Cakes

White chocolate lovers – this recipe’s for you!

If you enjoyed my Chocolate Molten Cakes, then you’re gonna love this white chocolate version.

These small individual cakes are deliciously soft and fluffy, and have an absolutely irresistible gooey white chocolate centre.

They’re quick and easy to make, and only require a few simple ingredients you probably already have at home. These really are the ultimate individual chocolate desserts!

Looking for more white chocolate recipes? Check out my Easy White Chocolate Pots de Crème, White Chocolate Raspberry Tart, and my White Chocolate Oreo Fudge.

White Chocolate Lava Cakes

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cakes. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • White chocolate: High quality white chocolate that you enjoy eating on its own. I love and recommend Lindt and Callebaut.
  • Unsalted butter
  • Large eggs: You’ll want 2 eggs, plus 2 egg yolks.
  • Vanilla extract
  • Icing/powdered sugar
  • Plain/all-purpose flour

How to make White Chocolate Lava Cakes

To make these cakes, simply add the white chocolate and butter to a large microwave-safe bowl and heat in 20 second intervals, stirring after each one, until melted and smooth.

Add the eggs, egg yolks, and vanilla extract, and whisk until combined. Add the icing sugar and flour, and whisk until smooth and combined.

Divide the mixture between four greased 4-oz ramekins. Bake for 12 – 14 minutes, or until the sides of the cakes are firm, and the centres are still soft and gooey.

Once baked, carefully run a knife around the edges of each cake, then turn them out onto serving plates and serve warm.

If desired, serve with a scoop of ice cream.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

White Chocolate Lava Cakes

Tools you’ll need

Here are a few handy tools I used to make these cakes. As an Amazon Associate, I earn from qualifying purchases.

White Chocolate Lava Cakes

These White Chocolate Lava Cakes are:

  • super quick and easy to make
  • deliciously soft and fluffy
  • filled with gooey white chocolate centres
  • the ultimate individual chocolate desserts

Want to make these cakes ahead of time? Simply prepare the pudding and divide between the ramekins.

Cover tightly with clingfilm and keep refrigerated for up to 24 hours. Bake when ready to serve.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

White Chocolate Lava Cakes
White Chocolate Lava Cakes

Try these delicious cakes next!

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Fancy something savoury? Head on over to our food blog, Simply Savoury Meals.

White Chocolate Lava Cakes

White Chocolate Lava Cakes

Yield: 4 cakes
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes

These little cakes have a soft and fluffy crumb and an irresistibly gooey white chocolate centre. The ultimate individual chocolate desserts!

Ingredients

  • 4-oz (115g) white chocolate, coarsely chopped
  • 1/2 cup (115g) unsalted butter
  • 2 large eggs + 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup (125g) icing/powdered sugar
  • 1/2 cup (62g) plain/all-purpose flour

Instructions

  1. Preheat the oven to 220C/425F/Gas 7. Grease four 4-oz ramekins, and place them on a baking tray.
  2. Add the chocolate and butter to a large microwave-safe bowl and heat in 20 second intervals, stirring after each one, until melted and smooth.
  3. Add the eggs, egg yolks, and vanilla, and whisk until combined. Add the icing sugar and flour, and whisk until smooth and combined.
  4. Divide the mixture between the prepared ramekins. Bake for 12 - 14 minutes, or until the sides of the cakes are firm, and the centres are still soft and gooey.
  5. Carefully run a knife around the edges of each cake, then turn them out onto serving plates. Serve warm with a scoop of ice cream.

Notes

Make ahead of time: Simply prepare the pudding and divide between the ramekins. Cover tightly with clingfilm and keep refrigerated for up to 24 hours. Bake when ready to serve.

Nutrition Information:
Yield: 4 cakes Serving Size: 1 cake
Amount Per Serving: Calories: 627Total Fat: 39gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 300mgSodium: 103mgCarbohydrates: 61gFiber: 0gSugar: 48gProtein: 10g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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Scarlet

Friday 21st of February 2020

Wow. I never heard of a white lava cake! I bet this will be delicious.