WHITE CHOCOLATE RASPBERRY LAVA CAKES
Servings
6
Total time
1
hourIngredients
For the Ganache:
¼ cup heavy cream
2 oz bittersweet chocolate, chopped into small pieces
For the Lava Cakes:
4 oz chopped white chocolate, from a bar of white chocolate
½ cup butter
1 tsp Pure Vanilla Extract
1 tsp Raspberry Extract
1 cup powdered sugar
3 large egg yolks
2 large eggs
2/3 cup all-purpose flour
1 1/8 tsp Vanilla Bean Salt
For the Coulis:
3/4 cup sugar
1.5 pints raspberries
¼ tsp Pure Vanilla Extract
Whipped cream for serving
Instructions
- For the ganache: Heat cream in a small saucepan over medium until just beginning to simmer. Place 2 oz. chocolate in a small bowl; pour hot cream over. Stir until smooth. Chill ganache until firm, at least 1 hour.
- For the coulis: Combine sugar, berries and 1/2 cup water in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes.
- Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in the jar of a blender; puree until smooth. Pass through a fine-mesh colander, and discard solids. Set aside.
- For the cakes: Preheat oven to 450°F. Coat 6 (1-cup) ramekins with cooking spray.
- Melt white chocolate and butter in a small saucepan over medium, stirring constantly, until smooth, about 2 minutes. Remove from heat; whisk in the extracts. Transfer mixture to a medium bowl, and whisk in 1 cup of the powdered sugar until smooth. Whisk in egg yolks and eggs. Fold in flour and salt using a rubber spatula until fully combined.
- Divide half the batter among the prepared ramekins – about 1/3 cup each. Place 1 mounded Tbl ganache in the center of each partially filled ramekin. Divide remaining batter among ramekins. Arrange ramekins on a baking sheet.
- Bake in preheated oven until cake tops are golden brown and centers have a slight jiggle, 10-13 minutes.
