Molten white chocolate cakes recipe

Molten White Chocolate Cakes recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the decadent delight of Molten White Chocolate Cakes, a heavenly dessert that will leave your taste buds craving for more. These individual cakes feature a rich and gooey white chocolate center, encased in a moist and fluffy cake exterior. With their irresistible molten centers, these cakes are perfect for special occasions or simply to satisfy your sweet tooth. Prepare to be amazed as you take a bite into the luscious combination of warm, melted white chocolate and delicate cake.

Keywords: Molten, White Chocolate, Cakes, Dessert, Decadent.

Molten white chocolate cakes recipe details

Molten white chocolate cakes recipe, recipe Rating: 4.7
Number of votes:114 

Ingredients

115 g	butter, unsalted, room temperature, cut into pieces
180 g	white chocolate, finely chopped or grated
3 large	eggs, separated
70 g	granulated white sugar
1 tsp	vanilla extract
⅛ tsp	cream of tartar
1 tbsp	granulated white sugar

Instructions

Use individual ramekins, molds, custard cups, or even muffin tins.

The batter can be made several hours in advance of baking. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate. Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.

Preheat oven to 200°C.

Place rack in center of oven.

Generously butter four molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the cake batter.

In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you beat the egg yolks.

Using an electric mixer, beat the egg yolks and 70 g of sugar until thick, pale, and fluffy. Beat in the vanilla extract and then fold in the melted chocolate mixture.

In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form.

Gradually add the 1 tablespoon of granulated white sugar and whip just until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate.

Divide the batter between the prepared molds.

Bake for 10-15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet and wobbly. You may notice some cracks on the top surface. As the cakes cool the chocolate sauce in the center of the cake will continue to set.

Immediately remove from oven and let them rest for a couple of minutes.

There are two serving options:
1) You can serve the cakes in their molds.

2) You can run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top of each warm cake.


Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 15 min
Resting time:
ca. 2 min
Grade of difficulty:
easy
Calories per portion:
n/a