White chocolate lava cake

By Jessica McGovern
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  • 1 cup (240 milliliters) unsalted butter, room temperature
  • 240 grams white chocolate, broken into small pieces
  • 4 eggs
  • 4 egg yolks
  • 1/4 cup (60 milliliters) sugar
  • 1 teaspoon (5 milliliters) vanilla
  • 1/8 teaspoon (0.5 milliliters) salt
  • 3/4 cup (180 milliliters) flour
  • Cocoa powder, for dusting
  • Chocolate ice cream, for serving


  1. Preheat oven to 425 F (220 C). Add unsalted butter to a small saucepan and melt over low. Remove from heat. Melt white chocolate on low heat in a bowl over a bain marie until just melted. In a separate bowl, whisk together eggs, egg yolks, sugar, vanilla, and salt. Pour butter into egg mixture and whisk. Add flour and mix in. Pour melted chocolate into mixture and mix. Pour into greased and floured ramekins. Bake 13-15 minutes, or until sides are firm but centre is soft. Remove from oven and let set for two minutes. Turn out onto a plate. Using a fine mesh sieve, dust cocoa powder over the top for garnish. Serve warm with chocolate ice cream.

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