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!
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
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
- 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.
- Melt the chocolate into the butter, remove from heat, mix in the sugar, flour, eggs and raspberry sauce.
- 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!
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.
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Looks delicious!
Pretty! I love that you used white chocolate!
Could I do this with dark chocolate instead of white chocolate?
Byron Smith: Dark chocolate is also amazing!
Thank you Kevin! (My wife thanks you too!)
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
Byron Smith & Carol: I'm glad you enjoyed them!
I was wondering what size ramekin you used for the recipe?
they are about 3.5 inches across and 2 inches deep. Enjoy!