Imagine the indulgence of a classic molten chocolate cake — now picture it in an even more decadent form, made with smooth, creamy white chocolate. These White Chocolate Lava Cakes are a dessert lover’s dream: crisp on the outside with a luscious, molten white chocolate center that oozes with every spoonful. Perfect for special occasions or when you simply crave something elegant yet comforting, these little cakes are sure to impress.

Why You’ll Love This Recipe

These White Chocolate Lava Cakes are the perfect balance of simplicity and sophistication. They come together quickly with basic ingredients, yet their presentation feels gourmet. The combination of buttery richness, sweet white chocolate, and a soft, warm center makes every bite irresistible. Whether served on their own or with a scoop of vanilla ice cream, they’re an unforgettable treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• White chocolate 165 g (5.8 oz)
• Type 00 flour 60 g (½ cup)
• Eggs 110 g (about 2 large), at room temperature
• Powdered sugar 30 g (¼ cup)
• Butter 80 g (5 ½ tbsp), soft
• Almond flour 15 g (1 ½ tbsp)
• Vanilla bean ½, seeds scraped
• Fine salt 1 pinch
• Butter for greasing the molds, as needed
• Brown sugar for coating, as needed

Directions

1. Coarsely chop the white chocolate and place it in a bowl. Melt it using a microwave or a double boiler until smooth.
2. Add the softened butter to the melted chocolate and stir until completely blended and glossy.
3. In a separate bowl, beat the eggs and powdered sugar with electric whisks for about 2 minutes until light and frothy.
4. Add the pinch of salt and continue mixing briefly.
5. Pour the chocolate-butter mixture into the beaten eggs and whisk until fully incorporated.
6. Add the vanilla seeds, then sift in the flour and almond flour. Mix until you have a smooth, lump-free batter.
7. Grease 5 small aluminum molds with butter, then dust them with brown sugar, rotating to coat the sides evenly.
8. Divide the batter evenly among the molds, filling each about three-quarters full.
9. Bake in a preheated static oven at 180°C (356°F) for 16–17 minutes. The tops should be set, but the centers should remain soft.
10. Remove from the oven, let cool briefly, then carefully unmold and serve warm so the molten centers flow beautifully.

Servings and timing

• Servings: 5 individual cakes
• Prep time: 10 minutes
• Cook time: 17 minutes
• Total time: about 30 minutes
• Difficulty: Average

Variations

• Add a touch of citrus by mixing in lemon or orange zest for a refreshing twist.
• Replace the almond flour with hazelnut or pistachio flour for a nutty flavor.
• For an elegant presentation, serve with raspberry coulis or a sprinkle of powdered sugar.
• Add a few white chocolate chunks inside each mold before baking for extra gooeyness.

Storage/Reheating

These cakes are best enjoyed immediately for the perfect molten texture. However, you can prepare them in advance and refrigerate the raw batter in the molds for up to 1 day, covered with plastic wrap. You can also freeze the unbaked cakes. To serve, bake directly from frozen, adding 3–4 extra minutes to the cooking time.

FAQs

1. Can I make these lava cakes ahead of time?

Yes, you can prepare the batter in advance and refrigerate it for up to 24 hours before baking.

2. Can I use regular flour instead of Type 00?

Yes, all-purpose flour works well as a substitute if Type 00 is unavailable.

3. How do I know when the cakes are done?

The edges should be firm and the centers slightly soft — if you gently press, the middle should feel tender but not liquid.

4. Can I use white chocolate chips instead of bars?

Yes, but use high-quality white chocolate chips to ensure smooth melting.

5. What can I serve with these cakes?

They pair beautifully with vanilla ice cream, whipped cream, or fresh berries.

6. Can I reheat leftover lava cakes?

You can reheat them briefly in the microwave for about 10–15 seconds, but note that the molten center may solidify slightly.

7. Can I make them gluten-free?

Yes, use a gluten-free flour blend instead of Type 00 flour.

8. Can I bake them in ceramic ramekins?

Absolutely — just make sure to grease them well and adjust baking time slightly if they are larger.

9. How can I prevent them from sticking to the molds?

Generously butter and sugar the molds to create a protective layer that allows easy release.

10. Can I flavor the batter differently?

Yes, try adding a hint of coffee, almond extract, or even a splash of liqueur (non-alcoholic options available) for variety.

Conclusion

White Chocolate Lava Cakes are a showstopping dessert that perfectly balances elegance and comfort. With their delicate outer crust and irresistibly gooey center, they promise pure indulgence in every bite. Whether served for a dinner party or a cozy night in, these little molten wonders will always leave a lasting impression.

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