White Chocolate Molten Cake
Serves: 6 4oz ramekins
  • 3.5 ounces white chocolate, chopped
  • 6 tablespoons (3⁄4 stick) butter
  • 2 eggs
  • 2 egg yolks
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons flour
  • More butter for greasing.
  • White chocolate, optional

  1. Preheat oven to 425°F. Grease 6 ramekins by smearing with butter and sprinkling in some flour (see photos). If you want to unmold the ramekins, as pictured, place a parchment circle at the bottom of each ramekin.
  2. In a small saucepan, melt the butter and chocolate together. Whisk in eggs, yolks, and sugar by hand. Fold in flour.
  3. Divide filling between ramekins (optionally, you can add one additional square of white chocolate in the center for extra molten).
  4. Place the ramekins on a baking sheet in the middle rack of the oven. Bake for 12-14 minutes. Baking time may vary depending on ramekin size and temperature of your oven. Cake should be browned around the edges and middle should be slightly soft and puffy in the center. Unmold, if desired (or simply serve in the ramekin). Serve with a berry sauce if desired (see below for instructions). To prepare in advance, fill ramekins with batter, freeze raw, and bake fresh (may need a couple of extra minutes).
Recipe by Between Carpools at https://betweencarpools.com/this-white-chocolate-molten-cake-may-be-better-than-the-original/