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Raspberry White Chocolate Lava Cakes

[heart_this] · Feb 10, 2017 · 9 Comments

Raspberry White Chocolate Lava Cakes

Light and fluffy raspberry white chocolate cakes with an oozy gooey molten lava centre that’s just waiting to spill out for your enjoyment!

Today I have a recipe for raspberry white chocolate lava cakes to share with you for Valentine’s Day, or any other special occasion, even “just because”! This cake has a nice, light and fluffy outside and the centre is filled with melted/molten raspberry white chocolate that just gushes out when you cut into it! You might think that this would be a complex recipe but it’s actually super easy with only one batter that bakes into the cake with the solid outside and liquid inside! The base of this cake is white chocolate, butter, sugar, eggs and a bit of flour along with raspberries! The baking time is the magic here, where you bake it until the outside has baked into a solid cake but the inside is still liquid. It’s actually pretty easy to time it perfectly, you want to bake it until the edges look baked, lightly golden brown and the middle of the top looks like it’s still a little moist and it still jiggles a bit. You want to serve it soon after pulling it out of the oven so that the middle remaining nice and liquid! Whether you are making these raspberry white chocolate lava cakes for someone special on Valentine’s Day or “just because”, they are sure to impress and nobody needs to know how easy they are to make!

Raspberry White Chocolate Lava Cakes
Note: YOu see three different batches in these photos, one with half as much raspberries (the paler one), one exactly as the recipe is written and one with 2 drops of red food colouring (the dark red one).

Raspberry White Chocolate Lava Cakes
Raspberry White Chocolate Lava Cakes
Raspberry White Chocolate Lava Cakes
Raspberry White Chocolate Lava Cakes

Raspberry White Chocolate Lava Cakes
Raspberry White Chocolate Lava Cakes

Raspberry White Chocolate Lava Cakes

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4

Light and fluffy raspberry white chocolate cakes with an oozy gooey molten lava centre that’s just waiting to spill out for your enjoyment!

ingredients
  • 1/2 cup raspberries
  • 1/4 cup sugar
  • 3 1/2 ounces (100g) white chocolate
  • 1/2 cup (1 stick) butter
  • 1/2 cup sugar
  • 1/2 cup flour (rice flour for gluten-free)
  • 4 eggs
directions
  1. Heat the raspberries and sugar on a small saucepan over medium heat until, bring to a boil reduce the heat and simmer until the sauce thickens, about 10 minutes.
  2. Melt the chocolate into the butter, remove from heat, mix in the sugar, flour, eggs and raspberry sauce.
  3. Divide the batter between 4 buttered ramekins and bake in a preheated 425F/220C oven until until the sides are lightly golden brown and the middle of the top jiggles just a little, about 10-13 minutes, before letting cool for 1 minute, running a knife around the outside, inverting and sliding out onto a plate to enjoy while still hot!
Tip: Prep the batter before dinner and bake them when ready!
Option: Use 1/4 cup raspberry preserves instead of the fresh raspberries and sugar.
Option: Add 1-2 drops of red food colouring!
Option: Replace the raspberries with strawberries, blackberries, etc.
Nutrition Facts: Calories 606, Fat 35.6g (Saturated 20.8g, Trans 0), Cholesterol 230mg, Sodium 248mg, Carbs 66.3g (Fiber 1.5g, Sugars 53.2g), Protein 9g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Molten Chocolate Cake
Chocolate Pots de Creme
Chocolate Cheesecake
Asparagus Souffle
Chocolate Stout Cake with Bailey’s Cream Cheese Frosting
Orange Chocolate Cream Cheese Mousse
Guinness Chocolate Cheesecake
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Dark Chocolate Lava Cakes
White Chocolate Lava Cakes

Cake, Dessert, Food, Gluten-free, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Maria Lichty says

    February 10, 2017 at 3:17 pm

    Looks delicious!

    Reply
  2. Heather Christo says

    February 10, 2017 at 5:02 pm

    Pretty! I love that you used white chocolate!

    Reply
  3. Byron Smith says

    February 12, 2017 at 11:38 pm

    Could I do this with dark chocolate instead of white chocolate?

    Reply
  4. kevin says

    February 13, 2017 at 2:36 am

    Byron Smith: Dark chocolate is also amazing!

    Reply
  5. Byron Smith says

    February 13, 2017 at 3:10 am

    Thank you Kevin! (My wife thanks you too!)

    Reply
  6. Carol says

    February 13, 2017 at 1:25 pm

    I made this yesterday and it's soooo delish and easy. I used raspberry preserves because fresh were so expensive and it still came out awesome. I'm envisioning using rhubarb for this recipe. Thanks

    Reply
  7. kevin says

    February 13, 2017 at 3:03 pm

    Byron Smith & Carol: I'm glad you enjoyed them!

    Reply
  8. Lauren says

    July 24, 2019 at 11:56 pm

    I was wondering what size ramekin you used for the recipe?

    Reply
    • kevin says

      July 25, 2019 at 2:40 pm

      they are about 3.5 inches across and 2 inches deep. Enjoy!

      Reply

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I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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