As the air starts to cool, and the dreaded Kingston winds start to pick up, many of us find ourselves bundled up wishing for the warm summer months to return. Better yet, for the winter break to finally come packed with holiday treats.
If the blanket scarf isn’t holding you over during these cooler winter months, opt for the warm and very gooey white chocolate molten lava cake with a seasonal eggnog kick.
While lava cakes can be finicky in terms of cook time, this recipe is pretty forgiving as long as the cake isn’t left to cool for a long period of time. This causes the center to set so that it’s no longer melting onto your plate when you cut it open. But even then the cake will still be delicious.
This dish is best served with fruits such as raspberries that are slightly tart to offset the sweetness of the white chocolate. Here’s to a warm and tasty chilly season!
4 oz. white Bakers chocolate
1/3 cup all-purpose flour
½ cup butter
1 cup powdered sugar
2 tbsp. eggnog
- Preheat oven to 430 degrees Fahrenheit
- Coat the inside of three 8oz. ramekins with melted butter
- Combine butter and white chocolate in a
- microwaveable bowl
- a. Melt in 20 second periods
- b. Stir between periods
- c. Remove when butter and
- chocolate are fully combined
- and mixture is smooth
- Add powdered sugar to the chocolate mixture, as well as two full eggs and two eggs with only the yokes
- Warm the eggnog in the microwave for 30 seconds, then include it in the mixture
- Beat mixture until the ingredients are
- evenly combined
- Stir in the all-purposed flour
- Pour batter into
- ramekin dishes
- Bake for 10 to 12 minutes until the edges are slightly brown and the center feels slightly soft (be careful not to rupture the middle)
- Let the cakes cool for no longer than 3 minutes
- Flip ramekin onto serving dish.
- You may need to gently pry
- the cake away from edges with
- a knife
- Dust with powdered sugar
- Serve immediately so the center is still warm and gooey
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