2/3 cup white baking chips
1/2 cup butter, cubed
1 cup confectioners' sugar
2 large eggs, room temperature
2 large egg yolks, room temperature
1 teaspoon vanilla extract
6 tablespoons all-purpose flour
10 fresh raspberries
1. Preheat oven to 425°. In a microwave-safe bowl, melt baking chips and butter for 30 seconds; stir until smooth. Whisk in confectioners' sugar, eggs, egg yolks and vanilla until blended. Fold in flour.
2. Transfer to 5 generously greased 4-oz. ramekins; press 2 raspberries into center of each ramekin. Bake on a baking sheet until a thermometer reads 160° and edges of cakes are set, 14 to 16 minutes.
3. Remove from oven; let stand 10 minutes. Run a knife around sides of ramekins; invert onto dessert plates. Serve immediately. If desired, garnish with additional raspberries.
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 5 servings.
There is something so magical about a warm, luscious lava cake. Cutting into it and seeing the warm chocolate come rushing out always brings me joy. I wanted to see if I could do the same thing with white chocolate. Once successful, I decided to add a sprinkling of fresh raspberries.
Nutrition Facts
1 serving: 468 calories, 30g fat (17g saturated fat), 202mg cholesterol, 199mg sodium, 46g carbohydrate (37g sugars, 1g fiber), 6g protein.