Blondie White Chocolate Lava Cake – For Two!
This decadent caramelized white chocolate molten lava cake recipe is the perfect easy dessert for two. The individual chocolate cakes feature a gooey molten chocolate center.
If you’ve never had a blonde white chocolate molten lava cake before, you’re in for a treat! These perfect little cakes are an easy dessert to make and it’s so decadent and delicious.
The molten cake is only cooked a little so that the center is a thick liquid of melted chocolate batter. This white chocolate lava cake recipe is made to serve two. It makes the perfect recipe for a valentines dessert or another special occasion.
If you’re wanting to make it for more people, this recipe can easily be doubled!
Caramelized white chocolate
Molten lava cakes only use a handful of ingredients so the chocolate needs to be the star. The chocolate used in this recipe is caramelized white chocolate. You can use regular white chocolate too, but the caramel chocolate flavor in caramelized white chocolate makes this lava cake extra special.
Caramelized white chocolate is white chocolate that has been gently toasted to caramelize the milk solids in the chocolate. Similar to when brown butter is toasted! It brings notes of butterscotch and caramel to chocolate and it’s the best!
Whatever white chocolate you use, make it a good quality one. Don’t use white chocolate chips as they can have ingredients added that can affect the lava centers in the cakes.
Try these coffee cupcakes with caramelized white chocolate buttercream!
Changing the chocolate
If you want to change the white chocolate up completely, you can use milk chocolate or semisweet chocolate. Dark chocolate is the classic chocolate used in lava cakes. In this caramelized white chocolate version, there is no added sugar in the batter, except for what’s in the white chocolate.
If switching to dark or milk chocolate, you will need to add some extra sugar for sweetness. For dark chocolate, add around 3 tablespoons of powdered sugar to the batter. For milk chocolate, add one tablespoon.
How to make molten chocolate lava cakes
The key thing to making perfect lava cakes is to cook the cake batter for the right amount of time. Not too much so that the middle of the cake has a definite gooey center, but in the same regard not so little that they can’t be removed from their ramekins.
The exact timing will depend on your oven and the ramekins used. The thickness of the ramekins or cups used or the material they are made of can speed up or decrease the cooking time.
The ingredients
For these decadent molten lava cakes you only basic ingredients, they’re so simple! The ingredient amounts are listed in the recipe card below but here is a rundown of what you will need –
- Caramelized white chocolate – This recipe uses this blondie chocolate from Whittakers
- Butter – Unsalted butter or salted butter. If using salted butter you can decrease the amount of added salt in the recipe.
- Eggs – Both whole eggs and egg yolks. One of each.
- Vanilla paste or vanilla extract
- Salt
- All-purpose flour. For a gluten-free version, you can swap it with your favorite GF flour blend.
- Granulated sugar and butter for greasing the ramekins.
Toppings
- Berries – Fresh strawberries, blueberries, or blackberries, or use a fruit coulis
- Powdered sugar
- Whipped cream or your favorite ice cream
Equipment
You will need 2 x 6-ounce ramekins or similar-sized oven-proof serving cups. The size of your ramekins and their thickness will determine the baking time. You can choose a larger ramekin and adjust baking times as needed.
The molten cakes can also be made using a muffin tin, though the cakes will need to be carefully scooped out instead of being inverted to serve.
Step-by-step instructions
Preheat the oven to 205°C/400°F regular oven. This is a reasonably high oven temperature so that the edges of the cakes can cook quickly but not the centers.
Butter two ramekins and add a tablespoon of granulated sugar. Twist the ramekins around and around to distribute the sugar so it coats the walls of the ramekins. This coating will help the lava cakes to release later.
Break the white chocolate into small pieces. In a microwave-safe bowl, melt the white chocolate and butter together in 30-second intervals, stirring or swirling the bowl each time. Do this until all the butter has melted but there are still chunks of soft chocolate. Stir it together with a whisk or spatula until the chocolate melts completely. This step can also be done in a double boiler (a heatproof bowl balanced over a saucepan of boiling water.)
To the white chocolate mixture, add one egg, one egg yolk, vanilla, and salt. Mix together well, then stir in the flour.
Divide the white chocolate cake batter evenly over 2 ramekins.
Baking
Place ramekins in the middle rack of the oven and bake for approximately 9-10 minutes until the edges are cooked and firm and the top of the cake is no longer sticky. There should still be a bit of a wobble to the cake.
Remove the cakes from the oven and let them cool for around a minute on a wire rack.
Run a small offset spatula or knife carefully along the outer edge of the ramekin. Place inverted individual serving plates on top of the ramekins, then carefully flip them upside down. The cake should release easily from the ramekin but do it gently so that you don’t break it open and lose the lava center.
Serve the cakes with vanilla ice cream or whipped cream, icing sugar, and fresh berries.
Make ahead instructions
The batter for the blondie chocolate lava cakes can be made in advance.
Fill the ramekins with the batter and cover them tightly, then refrigerate them for up to 2 days. Let the batter come to room temperature for 20 minutes before baking.
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Blondie Chocolate Lava Cakes For Two
The perfect dessert for two. Individual caramelized white chocolate lava cakes with a gooey molten chocolate center.
Ingredients
- 100g caramalized white chocolate
- 50g butter (plus more for greasing)
- 1 large egg
- 1 large egg yolk
- 1/2 teaspoon vanilla paste or extract
- Pinch of salt
- 24g (3 Tablespoons) all-purpose flour
Ramekin greasing
- 1 Tablespoon granulated sugar
Topping
- Berries
- Powdered sugar
- Whipped cream or ice cream
Instructions
- Preheat the oven to 205°C/400°F regular oven.
- Butter two ramekins and add in a tablespoon of granulated sugar. Twist the ramekins around and around to distribute the sugar so it coats the walls of the ramekins. This coating will help the lava cakes to release later.
- Break the white chocolate into small pieces. In a microwave-safe bowl, melt the white chocolate and butter together in 30-second intervals, stirring or swirling the bowl each time. Do this until all the butter has melted but there are still chunks of soft chocolate. Stir it together with a whisk or spatula until the chocolate melts completely. This step can also be done in a double boiler (a heatproof bowl balanced over a saucepan of boiling water.)
- To the white chocolate mixture, add in one egg, one egg yolk, vanilla, and salt. Mix together well, then stir in the flour.
- Divide the batter evenly over the ramekins.
- Place ramekins in the middle rack of the oven and bake for approximately 9-10 minutes until the edges are cooked and firm and the top of the cake is no longer sticky. There should still be a bit of a wobble to the cake.
- Remove the cakes from the oven and let them cool for around a minute on a wire rack.
- Run a small offset spatula or knife carefully along the outer edge of the ramekin. Place inverted individual serving plates on top of the ramekins, then carefully flip them upside down. The cake should release easily from the ramekin but do it gently so that you don't break it open and lose the lava center.
- Serve the cakes with vanilla ice cream or whipped cream, icing sugar, and fresh berries.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 778Total Fat: 44gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 342mgSodium: 348mgCarbohydrates: 78gFiber: 2gSugar: 30gProtein: 17g