White Chocolate Raspberry Lava Cakes

    That raspberry ooze makes me feel some type of way.

    White Chocolate Raspberry Lava Cakes


    Raspberry Filling:

    4 tablespoons raspberry jam

    4 ounces white chocolate


    5 ounces white chocolate

    ½ cup butter, melted (hot)

    2 eggs

    2 egg yolks

    ½ cup sugar

    ½ cup flour

    Butter and flour for ramekins

    Equipment needed: 4 oven safe ramekins


    Preheat your oven to 350ºF/180ºC.

    In a microwave-safe bowl, microwave the raspberry jam for one minute.

    Add the 4 ounces of white chocolate and stir until smooth. Freeze one hour.

    In a mixing bowl, add the white chocolate and hot melted butter. Mix to combine.

    Add the eggs, egg yolks, sugar, and flour, and whisk to combine thoroughly after each addition.

    Coat the inside of the ramekins with butter and then add approximately one teaspoon of flour, moving it around so that it coats the inside completely. Discard excess flour.

    Fill your ramekins about ¾ of the way with cake batter, then add a tablespoon of your raspberry mixture. Fill to the top with remaining batter.

    Place the ramekins on a sheet pan and bake at 350ºF/180ºC for 15-18 minutes, until the lava cakes are no longer jiggly in the middle.

    Run a knife along the edges of the ramekin to loosen and invert onto a plate.

    Serve warm with ice cream.