Alaskan Lave Cake
  • Servings: 6
  • 9 oz while chocolate
  • 10 tbls unsalted butter, cubed
  • 3 large eggs
  • 3 large egg yolks
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 5 tbls all purpose flour (sifted after measuring)
  • 1 tsp vanilla
  • Powdered sugar (garnish)
  1. Preheat oven to 325'
  2. Line the bottom of 6 - 6oz ramekins with circles of buttered parchment paper
  3. Melt butter over medium heat
  4. Add 6 oz of the white chocolate, broken into pieces and stir until melted and smooth; remove from heat and set aside to cool slightly
  5. In a mixer, beat eggs and egg yolks with sugar, vanilla and salt. Starting on low speed for the first 3 minutes, then increase to high. Beat the mixture until it begins to thicken and is pale in color (can take up to 7 minutes)
  6. Reduce speed to low and add the sifted flour a little at a time.
  7. Add the chocolate mixture to the egg/flour mixture and continue mixing for another 4 minutes
  8. Fill each ramekin about half way.
  9. Divide the remaining 3 oz of white chocolate between the ramekins, placing it in the center of each one.
  10. Top off each ramekin with the remaining batter.
  11. Place ramekins on a rimmed baking sheet (to prevent possible spills). Bake for about 15 minutes, or until the edges are set but the center is still jiggly (start checking after 11 mins).
  12. Remove from oven and let cool for about 4 minutes
  13. Carefully run a knife around the edges to loosen. Invert each cake onto a dessert plate, peal off the parchment circle.
  14. Dust with powdered sugar and serve warm
Lava cake is one of my favorite desserts. For Valentines Day I wanted to make it more festive so I used white chocolate instead. There are still a few things I need to adjust in this recipe and will make those alterations as I go along. I served this with a raspberry sauce (keeping with the Valentine theme). You can use what ever fruit you chose to for garnishing, or none at all :)