Molten white chocolate cakes recipe
Molten White Chocolate Cakes recipeThis article was published by: Matthew
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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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|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|
InstructionsUse 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.
ca. 20 min
Cooking / Baking Time:
ca. 15 min
ca. 2 min
Grade of difficulty:
Calories per portion:
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Reference: Molten white chocolate cakes recipe
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