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I love lava cake. From the moment I made and perfected my dark chocolate lava cake for one I set out on a mission to perfect a white chocolate version.
Let me tell you, it was a long path.
I tried making my original lava cake recipe the same, just substituting white chocolate for dark. Womp womp – it was a melting disaster.
I tried various recipes from magazine, books, and other blogs – they always either never set or the tops burned before the shell could bake, or both.
So then I had to try something a little different. I tried taking the methods I had learned from all of the above and night after night, I made it over and over, increasing ingredients tablespoon by tablespoon.
Until, by golly, I got it! And I’m so happy to share this foolproof white chocolate lava cake recipe with you.
What you’ll need
This recipe calls for a 6 or 8oz pair of ramekins. I used this set right here, which is an 8oz set.
You will need a microwave safe bowl, with enough room to whisk the batter. I used a standard pyrex glass mixing bowl, nothing special to see here.
I also recommend using a whisk for easy mixing. I love my set of mini whisks for this task (and honestly I just love my set of mini utensils for pretty much everything).
Ingredients
- 4 Oz White Chocolate Chips,
- 4 Tablespoons of Butter
- 1 Whole Egg, 1 Egg Yolk
- 1/2 Teaspoon of Vanilla
- 6 Tablespoons of Powdered Sugar
- 4 Tablespoons of Flour
- Optional, granulated sugar for dusting
Instructions
- Preheat oven to 425.
- In a microwave safe bowl, melt white chocolate and butter together in the microwave, about 1 minute. Whisk until smooth.
- Add in 1 whole egg and 1 egg yolk, whisk until smooth.
- Add in flour, powdered sugar, and vanilla. Whisk until smooth. Set aside.
- In a 6 or 8 oz ramekin (I used 8oz), spray with cooking oil.
- Add a little bit, about a tablespoon each, of white sugar to the oiled ramekin and swirl it around until the sugar clings to the insides of the ramekins, dump excess out in the sink or trash.Â
- Divide the batter between the two ramekins, set the ramekins in a cake pan (optional step, but makes removing them from the oven easier).Â
- Bake in the lower 3rd of the oven for about 12 minutes, or until golden brown on top. Turn oven off and leave the ramekins in the oven for about 5 more minutes, or until the ramekin is jiggly in the middle, but set around the edges.
- Remove cakes from oven and let rest on the counter for about 1-2 minutes. Place a serving plate on top of the ramekin and flip, let the cake rest upside down on the plate (still in the ramekin) for about 1-2 minutes. This allows the cake sides and bottom to gently separate from the dish.Â
- Remove the ramekin dish to see your beautiful cake. Serve with ice cream or frozen cool whip.