Raspberry White Chocolate Lava Cakes
These Raspberry White Chocolate Lava Cakes are the ultimate easy-yet-elegant dessert! A warm, fluffy cake with a molten, gooey raspberry and white chocolate center. They look incredibly impressive but come together in just 25 minutes. For more romantic treats, try our Strawberry Cheesecake Cookie Cups or our Chocolate Covered Strawberries.
Servings: 4 lava cakes
Calories: 600kcal
Equipment
- Four 6-oz Ramekins Essential for individual portions and even baking.
- Double Boiler or Heatproof Bowl For gently melting chocolate.
Ingredients
- 0.5 cup fresh raspberries (or ¼ cup raspberry preserves)
- 0.75 cup granulated sugar, divided
- 3.5 oz high-quality white chocolate, finely chopped
- 0.5 cup unsalted butter, plus more for greasing
- 0.5 cup all-purpose flour
- 4 large eggs
- 1-2 drops red food coloring (optional)
Instructions
- Make sauce: Cook raspberries with ¼ cup sugar until thickened, about 5-7 mins. Strain if desired. (Or warm preserves). Preheat oven to 425°F (220°C). Butter four 6-oz ramekins.
- Melt white chocolate and butter together in a double boiler until smooth. Remove from heat.
- Whisk remaining ½ cup sugar into chocolate mixture. Whisk in flour, then eggs one at a time until smooth. Stir in raspberry sauce and food coloring (if using).
- Divide batter among ramekins. Bake for 10-13 minutes until edges are set and top is dry, but the center still jiggles.
- Let rest 1 minute. Run a knife around edges, invert onto plates, and serve immediately with ice cream or berries.
Notes
Pro Tips: The secret to the perfect molten center is the bake time. Bake until the edges are set and the top is dry, but the center still jiggles significantly when you gently shake the ramekin—this usually takes 10-13 minutes. Let the cakes rest for exactly 1 minute before inverting. Generously butter your ramekins for an easy release.