Short description

A luxurious dessert featuring a tender white chocolate cake shell encasing a molten, gooey white chocolate center. Rich and indulgent, this dessert is perfect for dinner parties or special occasions when you want to impress.

Why You’ll Love This Recipe

Decadent white chocolate flavor that’s sweet, creamy, and smooth.
Soft yet slightly crisp exterior with a flowing, molten center.
Elegant and impressive but surprisingly simple to prepare.
Ideal for making ahead and baking just before serving to deliver fresh lava effect.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

White chocolate, chopped
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Salt

directions

Preheat your oven to 425°F (220°C). Grease four ramekins and lightly dust with flour, tapping out excess.
In a heatproof bowl set over simmering water (double boiler), melt white chocolate and butter together, stirring until smooth. Remove from heat.
In another bowl, whisk together eggs, sugar, and vanilla extract until light and pale.
Gently fold the melted white chocolate mixture into the egg mixture.
Sift in the flour and salt, then gently fold until just combined—do not overmix.
Divide the batter evenly among the prepared ramekins.
Bake for about 12–14 minutes, until the edges are set but the center still jiggles slightly when shaken.
Remove from oven and let rest for 1 minute. Run a knife around the edges, invert onto dessert plates, and carefully unmold. Serve immediately.

Servings and timing

Servings: 4 individual lava cakes
Total time: Approximately 30 minutes

Preparation time: 10 minutes
Baking time: 12–14 minutes
Resting/unmolding time: about 2–3 minutes

Variations

Dark Chocolate Center: Add a piece of dark chocolate in the center of the batter before baking for a contrast in flavor.
Berry Sauce Accompaniment: Serve with a fresh raspberry or strawberry sauce to cut through the sweetness.
Almond or Citrus Twist: Fold in finely ground almonds or add a bit of lemon or orange zest for subtle nutty or citrus notes.
Vegan Version: Substitute with dairy-free white chocolate, vegan butter, and an egg replacer such as flax or aquafaba.
Mini Muffin Version: Use a muffin tin to make smaller lava cakes, adjusting bake time to about 9–10 minutes.

storage/reheating

Leftover cakes are best eaten fresh, but if necessary:

Storage: Cover individual lava cakes tightly with plastic wrap and refrigerate for up to 2 days.
Reheating: Preheat oven to 350°F (175°C). Remove wrap, place cakes in oven for about 5–7 minutes until warmed through but still molten in center. Avoid microwave, which may overcook edges.

FAQs

What is the best type of white chocolate to use?

Choose high-quality white chocolate with at least 30% cocoa butter, a low sugar content, and minimal artificial additives. Brands that list cocoa butter high in their ingredients typically perform better and melt more smoothly.

How can I tell when the cake is ready?

The edges should be set and pulling slightly away from the ramekin, while the center should still jiggle slightly when you gently shake the ramekin. Overbaking will make the center firm instead of molten.

Can I prepare these ahead of time and freeze them?

Yes. After filling the ramekins with batter, cover and freeze. When ready to bake, thaw in refrigerator for several hours, then bake a bit longer—usually 1–2 extra minutes.

What ramekins should I use?

Use oven-safe ramekins that hold about 6 ounces (≈180 ml). Ensure they are well greased and lightly dusted with flour to ease unmolding.

Any tips to prevent sticking?

Grease the ramekins thoroughly with butter, coat with flour or cocoa powder, tapping out excess. You can also use a nonstick spray made for baking.

Can I use a water bath (bain-marie)?

For this kind of lava cake, a direct bake works best. A water bath may result in a softer shell and less contrast between edge and molten center.

What accompaniments go well with white chocolate lava cake?

Fresh berries, berry compote, a scoop of vanilla or coconut ice cream, or a drizzle of salted caramel enhance the rich sweetness. A small mint sprig adds visual freshness.

How to adjust sugar if I don’t like it too sweet?

You can reduce granulated sugar by about 10–20% without drastically affecting texture. Be cautious reducing too much, as sugar also affects moisture and structure.

Is it possible to make them in larger molds?

Yes, but baking time will increase. For larger molds (e.g. 8-ounce), you may need 2–4 more minutes, and it’s harder to achieve the perfect molten center—monitor closely.

Can I substitute butter with oil?

Butter gives both flavor and helps with structure. Replacing entirely with oil may change the texture and richness. If necessary, substitute half the butter with a neutral oil like vegetable or grapeseed, but expect slight differences.

Conclusion

White Chocolate Lava Cake offers a decadent dessert experience with a crisp shell and flowing center that delights the senses. With a relatively quick preparation and versatile options for variation, it’s a choice dish for special occasions or quiet indulgence. With care during baking and reheating, you can consistently deliver that mesmerizing molten effect