White Lava Cake is a beautiful and elegant dessert, perfect for hot days. With its creamy, molten center and light texture, it’s a refreshing twist on the classic chocolate lava cake—best served warm with a scoop of ice cream or fresh berries.
Ingredients:
3/4 cup chopped white chocolate (about 5.3 oz)
1 stick + 1 tablespoon unsalted butter
3/4 cup + 2 tablespoons powdered sugar
1/2 cup + 1 tablespoon all-purpose flour
2 whole eggs
2 egg yolks
1 teaspoon vanilla extract
Instructions:
Melt the white chocolate and butter together over a double boiler (or gently in the microwave in short intervals, stirring between each).
Remove from heat and stir in the eggs, egg yolks, and vanilla extract. Mix well until smooth.
Add the powdered sugar and mix until fully combined.
Gently fold in the flour until you get a smooth, uniform batter.
Grease small ramekins or muffin cups and lightly dust them with flour or powdered sugar.
Fill each mold about 2/3 full with the batter.
Bake in a preheated oven at 430°F (220°C) for about 7–8 minutes, until the edges are set but the center is still soft and molten.
Let them sit for about a minute, then carefully turn them out onto serving plates.
Serve warm, optionally with a scoop of ice cream and fresh berries.
