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Lava cakes, also known as molten chocolate cakes, have a rich history in the culinary world. Their origin can be traced back to the United States, with many attributing their invention to renowned chef Jean-Georges Vongerichten in the early 1980s. This decadent dessert quickly gained popularity due to its indulgent flavor and dramatic presentation. The concept has since evolved, with various adaptations featuring different types of chocolate and fruit, with raspberry white chocolate lava cakes being a celebrated variation.

Raspberry White Chocolate Lava Cakes – So Elegant!

Indulge in the ultimate dessert experience with Raspberry White Chocolate Lava Cakes, where rich flavor meets stunning presentation. Each cake features a soft exterior that gives way to a gooey white chocolate center, perfectly complemented by the tartness of fresh raspberries. Ideal for any special occasion, this treat combines texture and taste in every bite. Impress your guests and elevate your dessert game with this delightful recipe that’s sure to become a favorite!
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Ingredients
  

1 cup white chocolate chips

1/2 cup unsalted butter

2 large eggs

2 large egg yolks

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/4 cup all-purpose flour

1/4 teaspoon salt

1 cup fresh raspberries (plus more for garnish)

Powdered sugar (for dusting)

Vanilla ice cream (optional, for serving)

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C). Grease four ramekins (6 oz size) with butter and lightly dust with flour to prevent sticking.

    Melt Chocolate: In a microwave-safe bowl, combine the white chocolate chips and butter. Heat in 30-second intervals, stirring until smooth and melted. Allow to cool slightly.

      Mix Wet Ingredients: In a separate large mixing bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and frothy. Stir in the vanilla extract.

        Combine Mixtures: Slowly pour the melted chocolate mixture into the egg mixture, whisking until well combined.

          Add Dry Ingredients: Gently fold in the flour and salt, mixing just until incorporated. Be careful not to overmix.

            Add Raspberries: Back to the batter, gently fold in the fresh raspberries to create pockets of berry goodness in your cakes.

              Prepare Ramekins: Divide the batter evenly into the prepared ramekins, filling them about 3/4 full.

                Bake: Place the ramekins on a baking tray and bake in the preheated oven for 12-14 minutes, or until the edges are set but the centers are still soft.

                  Cool Slightly: Remove from the oven and let the cakes cool in their ramekins for 1-2 minutes.

                    Serve: Carefully run a knife around the edges of the cakes to loosen them, then invert onto individual plates. Dust with powdered sugar and garnish with additional raspberries. Serve warm, accompanied by a scoop of vanilla ice cream if desired.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4