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Lava cakes are undoubtedly one of the most decadent desserts that can grace a dinner table, captivating dessert lovers with their rich, molten centers. The sheer thrill of cutting into a perfectly baked cake and watching warm chocolate flow out is an experience that can elevate any occasion from ordinary to extraordinary. Among the myriad of flavor combinations that can be used to create these delightful treats, the combination of raspberry and white chocolate stands out as a particularly enticing option. The tartness of fresh raspberries pairs beautifully with the creamy sweetness of white chocolate, resulting in a dessert that not only satisfies the palate but also offers a stunning visual appeal.

Raspberry White Chocolate Lava Cakes – So Elegant!

Indulge in the exquisite flavors of Raspberry White Chocolate Lava Cakes with this delightful recipe. Perfect for special occasions, these cakes feature a rich, molten center that flows with creamy white chocolate, balanced by the tartness of fresh raspberries. Discover the step-by-step process to create this stunning dessert that is as visually appealing as it is delicious. Impress your guests or treat yourself to a sweet moment of luxury with each decadent bite!
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Ingredients
  

For the Cakes:

4 oz (113g) white chocolate, chopped

½ cup (115g) unsalted butter

2 large eggs

2 large egg yolks

¼ cup (50g) granulated sugar

2 tablespoons all-purpose flour

Pinch of salt

For the Raspberry Sauce:

1 cup (150g) fresh raspberries

2 tablespoons granulated sugar

1 tablespoon lemon juice

For Serving:

Fresh raspberries

Powdered sugar (for dusting)

Vanilla ice cream (optional)

Instructions
 

Prepare the Raspberry Sauce:

    - In a small saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Cook for about 5-7 minutes, stirring gently until the raspberries break down and the mixture thickens slightly.

      - Remove from heat and strain through a fine-mesh sieve to remove seeds. Set aside to cool.

        Preheat the Oven:

          - Preheat your oven to 425°F (220°C). Grease four ramekins with butter and lightly dust them with flour, tapping out any excess flour.

            Make the Cake Batter:

              - In a microwave-safe bowl, melt the chopped white chocolate and butter together. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.

                - In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until light and fluffy, about 3-4 minutes.

                  - Gently fold the melted chocolate mixture into the egg mixture, then sift in the flour and a pinch of salt. Fold until just combined and the batter is smooth.

                    Assemble the Lava Cakes:

                      - Divide the batter evenly among the prepared ramekins, filling each about ¾ full. Place 1 tablespoon of the raspberry sauce into the center of each ramekin, then cover the sauce with a bit more batter until just 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 center remains soft and slightly jiggly.

                            Cool and Serve:

                              - Allow the cakes to cool for 1 minute before running a knife around the edges to loosen. Invert each ramekin onto a dessert plate to release the cakes. Dust with powdered sugar, drizzle with additional raspberry sauce, and garnish with fresh raspberries. Serve immediately, with a scoop of vanilla ice cream if desired.

                                Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4