Name: Raspberry-White Chocolate Lava Cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Ingredients: 2/3 cup white baking chips; 1/2 cup butter, cubed; 1 cup confectioners' sugar; 2 large eggs, room temperature; 2 large egg yolks, room temperature; 1 teaspoon vanilla extract; 6 tablespoons all-purpose flour; 10 fresh raspberries

There is something so magical about a warm, luscious lava cake. Cutting into it and seeing the warm chocolate come rushing out always brings me joy. I wanted to see if I could do the same thing with white chocolate. Once successful, I decided to add a sprinkling of fresh raspberries. —Maggie Knoebel, Taste of Home Associate Recipe Editor & Tester

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Raspberry-White Chocolate Lava Cakes

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Yield:5 servings

Prep:15 min

Cook:15 min

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Ingredients

2/3 cup white baking chips
1/2 cup butter, cubed
1 cup confectioners' sugar
2 large eggs, room temperature
2 large egg yolks, room temperature
1 teaspoon vanilla extract
6 tablespoons all-purpose flour
10 fresh raspberries

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Directions

Preheat oven to 425°. In a microwave-safe bowl, melt baking chips and butter for 30 seconds; stir until smooth. Whisk in confectioners' sugar, eggs, egg yolks and vanilla until blended. Fold in flour.

Transfer to 5 generously greased 4-oz. ramekins; press 2 raspberries into center of each ramekin. Bake on a baking sheet until a thermometer reads 160° and edges of cakes are set, 14-16 minutes.
Remove from oven; let stand 10 minutes. Run a knife around sides of ramekins; invert onto dessert plates. Serve immediately. If desired, garnish with additional raspberries.

Nutrition Facts

1 serving: 468 calories, 30g fat (17g saturated fat), 202mg cholesterol, 199mg sodium, 46g carbohydrate (37g sugars, 1g fiber), 6g protein.

Tester

Margaret Knoebel

Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...