White Chocolate Raspberry Lava Cake

Experience a heavenly explosion of flavors with this White Chocolate Raspberry Lava Cake. It's a delightful dance of gooey white chocolate and tangy raspberry sauce, perfect for satisfying your sweet tooth.

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   Preheat your oven to 350ºF (180ºC).

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

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

10. 10

    Serve warm with ice cream.

11. 11

    Enjoy!

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