White Chocolate, Condensed Milk, and Raspberry Lava Cakes
Category: Desserts
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| White chocolate | 100g |
| Condensed milk | 150g |
| Eggs | 2 |
| Butter | 70g |
| Sugar | 20g |
| All-purpose flour | 40g |
| Cornstarch (Maizena) | 40g |
| Fresh raspberries | 200g |
| Powdered sugar | 2 tbsp |
Instructions:
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Prepare the batter: Start by roughly chopping the white chocolate and placing it in a mixing bowl. Add the condensed milk to the bowl and lightly whisk together until well combined. This creamy mixture forms the base for your lava cakes.
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Combine the dry ingredients: Sift the all-purpose flour and cornstarch into the bowl with the chocolate mixture. Gently fold them into the mixture using a spatula until fully incorporated, ensuring the batter is smooth and free from lumps.
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Prepare the molds: Grease and flour four small disposable aluminum baking molds. This step will ensure that the cakes don’t stick during baking and come out easily once done.
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Fill the molds: Pour the batter into the prepared molds, filling them about three-quarters full. This will allow space for the cakes to rise as they bake and create that delicious gooey center.
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Bake: Preheat your oven to 190°C (375°F) for a conventional oven, or 170°C (340°F) for a fan-assisted oven. Bake the cakes for about 10 minutes in the static oven, or around 5-6 minutes in a fan oven, turning the tray halfway through to ensure even cooking. The cakes should have a firm outer shell with a soft, molten interior.
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Make the raspberry coulis: While the cakes are baking, prepare the raspberry coulis by placing the fresh raspberries (reserve a few for decoration) and powdered sugar in a blender. Blend until smooth. The coulis should have a vibrant, slightly thick texture.
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Serve: Once the cakes are done, remove them from the oven and allow them to rest for a minute. Place a spoonful of raspberry coulis on a serving plate, spreading it in a mirrored pattern. Carefully invert each lava cake onto the coulis. Decorate with the reserved fresh raspberries and serve immediately.
Tips for Perfection:
- For an extra indulgent treat, you can add a few tablespoons of cream to the raspberry coulis to make it even creamier.
- Be sure not to over-bake the cakes to maintain that signature molten center. The perfect lava cake should be slightly soft in the middle when you cut into it.
- If you don’t have disposable aluminum molds, you can use ramekins, but make sure to grease them well!
These White Chocolate, Condensed Milk, and Raspberry Lava Cakes are the ultimate indulgence, combining the smooth richness of white chocolate with the tangy sweetness of fresh raspberries. Perfect for any occasion, they are sure to delight anyone with a sweet tooth!
