Indulgent Cranberry White Chocolate Lava Cakes
Indulge in the festive decadence of Cranberry White Chocolate Lava Cakes, where velvety white chocolate cake reveals a luscious cranberry-filled center. Perfect for holiday celebrations or a romantic evening, these individual desserts are as stunning as they are delicious. Sweet, tart, and irresistibly gooey, they’re sure to impress your guests with every bite!
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American-Inspired
- Diet: Vegetarian
Ingredients
For the Lava Cakes:
- 6 ounces white chocolate, chopped
- ½ cup unsalted butter, cubed
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar
- ¼ teaspoon vanilla extract
- ¼ cup all-purpose flour
For the Cranberry Filling:
- 1 cup fresh or frozen cranberries
- ¼ cup granulated sugar
- ¼ cup water
- ½ teaspoon orange zest
For Garnish:
- Powdered sugar
- Fresh cranberries or mint leaves (optional)
Instructions
1️⃣ Prepare the cranberry filling:
In a small saucepan, combine cranberries, sugar, and water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes. Stir in orange zest and let cool completely. Set aside.
2️⃣ Melt the white chocolate and butter:
In a microwave-safe bowl, melt the white chocolate and butter in 20-second intervals, stirring until smooth. Let cool slightly.
3️⃣ Whisk the eggs and sugar:
In a separate bowl, whisk together the eggs, egg yolks, and sugar until pale and fluffy. Stir in the vanilla extract.
4️⃣ Combine the batter:
Gradually fold the melted chocolate mixture into the egg mixture. Gently add the flour and mix until just combined.
5️⃣ Assemble the lava cakes:
Grease 4 ramekins and dust with flour. Divide half of the batter evenly among the ramekins. Add a spoonful of the cranberry filling to the center of each, then top with the remaining batter.
6️⃣ Bake the lava cakes:
Preheat the oven to 425°F (220°C). Place the ramekins on a baking sheet and bake for 12–14 minutes, or until the edges are set but the centers are still slightly soft.
7️⃣ Serve immediately:
Let the cakes rest for 1–2 minutes, then carefully invert onto serving plates. Dust with powdered sugar and garnish with fresh cranberries or mint leaves, if desired. Serve warm.
Notes
- The cranberry filling can be made up to 3 days in advance and stored in the refrigerator.
- For a more tart filling, reduce the sugar in the cranberry compote slightly.
- Lava cakes are best enjoyed fresh, but you can refrigerate the batter in the ramekins for up to 24 hours before baking.
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