White Chocolate Lava Cakes with Maraschino Whipped Cream
Category: Desserts
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| White chocolate | 250g |
| Sweetened condensed milk | 150g |
| All-purpose flour (00) | 100g |
| Butter | 100g |
| Eggs | 2 |
| Heavy cream | 150ml |
| Maraschino liqueur | 60ml |
| Butter (for greasing) | As needed |
Instructions:
1. Prepare the Lava Cake Batter:
Begin by preparing the batter for the white chocolate lava cakes. Roughly chop the white chocolate, then melt it using the double boiler method. Once the chocolate is fully melted, add the butter and stir until it’s well incorporated with the chocolate.
2. Mix the Eggs and Chocolate:
In the bowl of a stand mixer, crack the eggs and beat them using a whisk attachment until fluffy. Gradually pour in the melted white chocolate and butter mixture while continuing to mix.
3. Incorporate Dry Ingredients:
Once the chocolate mixture has cooled slightly, sift the flour and fold it into the batter gently. Make sure the flour is fully incorporated, but don’t over-mix to preserve the light texture of the cake.
4. Prepare the Molds:
Grease six individual aluminum molds (about 100ml capacity) with butter, using a pastry brush to coat them evenly. Dust the molds with a light coating of flour to ensure the cakes don’t stick after baking.
5. Bake the Cakes:
Preheat the oven to 180°C (350°F) for conventional or 160°C (320°F) for fan-assisted. Spoon the batter into the prepared molds, filling each about three-quarters full. Bake the cakes in the preheated oven for about 16 minutes (or around 10 minutes for fan-assisted ovens). To determine the perfect baking time for your oven, test by baking one cake first and adjust the time and temperature accordingly. The cakes should have a soft, molten center and firm edges.
6. Prepare the Maraschino Whipped Cream:
While the cakes are baking, prepare the Maraschino whipped cream. In a mixing bowl, pour the fresh heavy cream and add the Maraschino liqueur. Use an electric mixer to beat the mixture until it forms soft peaks. Transfer the whipped cream into a piping bag for easy serving. You can store the whipped cream in the refrigerator until it’s time to serve.
7. Serve and Enjoy:
Once the cakes are done, remove them from the oven and let them cool slightly. Then, carefully run a knife around the edges to release them from the molds. Plate the cakes and top each one with a generous swirl of Maraschino whipped cream.
Serve these indulgent white chocolate lava cakes immediately while warm, paired with the light, creamy Maraschino whipped cream for a perfect balance of rich and refreshing flavors. Enjoy every melt-in-your-mouth bite!
Notes:
- For an extra special touch, you can garnish the cakes with chocolate shavings or a few maraschino cherries.
- These cakes are best served warm, so enjoy them right out of the oven!
