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- Lava Cake with White Chocolate Center; made with Dark Chocolate
- Warm Chocolate Dessert and Creamy Vanilla Ice Cream
- How to make white chocolate centers for lava cake
- How the winning combination for the lava cake is born
- How to make raspberry sauce for white chocolate Lava Cake
- Finishing touch for Lava cake with white chocolate center
- Lava cake with white chocolate center
Is there anything better than a melt-in-the-middle chocolate lava cake? Well, how about a lava cake with white chocolate center that’s gooey, decadent, and easy to whip up in no time at all?
Still on the fence?
I’m definitely going to win you over when I show you photos
Lava Cake with White Chocolate Center; made with Dark Chocolate
The cake itself is made with very little flour – the main ingredients here are eggs, butter, and lots of gorgeous dark chocolate. Scared of dark chocolate? Don’t be. Milk chocolate would be too sickly here – you definitely want to keep things dark to complement the white chocolate centre.
Warm Chocolate Dessert and Creamy Vanilla Ice Cream
And you definitely are going to want to serve this pudding with a decent scoop of creamy vanilla ice cream right there on top. Because warm chocolate desserts were made to have vanilla ice cream melting down the sides. Tell me I’m wrong.
How to make white chocolate centers for lava cake
The melty white chocolate middles are the easiest thing ever. Just break some tasty white chocolate into pieces and place a few on top of the lava cake before baking. Don’t press them down – they will sink right on down whilst baking.
How the winning combination for the lava cake is born
I created three versions of this volcano before this one became the winner. The first one had a white chocolate and raspberry ganache center, but it just didn’t turn out the way I expected. Sometimes it happens, baking can be amazing, especially when you manage to create something spectacular and everything works perfectly, so I’m learning not to get discouraged and keep going.
Basically – don’t give up guys.
How to make raspberry sauce for white chocolate Lava Cake
For my personal taste, raspberries and chocolate are like soul mates, right? That’s why I added some raspberry sauce, which is also super easy to make.
Now, put a few fresh or frozen raspberries in a not so big bowl and boil them over low heat until they form a kind of marmalade. Then add sugar and lemon juice at the same time, and when you notice that gelatinous texture, pass it through a strainer. Wait for it to cool and store in the refrigerator until ready to serve.
Finishing touch for Lava cake with white chocolate center
Plus, chuck some fresh raspberries on the plate too, of course. I ate like a whole punnet of them whilst slaving away in the kitchen, I’m surprised there were any left for the photos. Raspberries are my faves.
Lava cake with white chocolate center
Equipment
- 2 Moulds
- 1 Casserole
- 1 Electric mixer
- 1 Grid
- 1 Dish
- 1 Knife
- 1 Spoon
Ingredients
- 55 g Dark or bittersweet chocolate
- 55 g Unsalted butter
- 1 unit Large egg plus 2 large egg yolks
- 25 g Icing sugar
- ¼ tbsp Vanilla extract
Instructions
- Preheat the oven to 200°C (or 180°C if using a fan) / 400°F and grease two 6 oz tart pans with butter, as if you were making a sacred pact with them. Grease them well, we don't want any betrayals. And if you really want to ensure peace, sprinkle a little cocoa powder on top – no rebellion that way!
- Melt the dark chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally, as if conducting a perfect waltz. When everything is melted and silky, let it cool down a little.
- With an electric mixer, beat the egg, egg yolks, icing sugar and vanilla until the mixture is so thick and pale yellow it could be the star of a baking commercial. Make sure it has doubled in size, like a good little thing that just won't stop growing.
- Add the salt, flour and melted chocolate to the egg mixture, and mix carefully, as if you were protecting a house of cards. Keep as much air as possible in the dough, which is its soul. And don't forget to scrape the bottom of the bowl well; flour is not shy, but it loves to play hide-and-seek.
- Spoon the batter into the moulds and place a couple of pieces of white chocolate on top (see the image in the previous post for visual inspiration). Don't squish them like a spelling mistake, and resist the temptation to cover them with more batter. Trust, the white chocolate will work its magic and melt in the oven, word of dessert.
- Bake for 12 minutes, or until the cakes are well browned on the outside, but retain a slightly moist texture in the centre. Leave to stand on a wire rack for 5 minutes to set, then carefully invert onto a plate. If necessary, run a knife around the edges to ensure perfect moulding. Serve immediately with quality vanilla ice cream, fresh raspberries and a subtle touch of raspberry sauce to complement the tartness.
