Finally a white chocolate molten lava cake that does turn out! Thank you so much Nestle Postres Spain for this recipe. Sometimes we try out recipes and they do not turn out right. Well..this one did turn out right and how…imagine the white chocolate melting ..its really orgasmic…if you like white chocolate…i love it 🙂
Soo…let me explain to about the recipe… The trick is to cook the mixture so that the cake just cooks on the outside and the white chocolate inside just melts… One has to be careful about the time in the oven and also the oven temperature…the official recipe says to bake it at 240 degrees but i think i would have rather baked it at 220 degrees because it browned too sonn! I have quite a powerful oven… i guess getting the colour to be a pale golden means actually playing around with the oven temperature (each one has a different oven)
Here is the recipe:
FOR 4 SMALL CAKES
200 grams of white chocolate,
2 fresh farm eggs
50 grams of butter
1 heaped tablespoon of flour
30 grams of sugar
a pinch of salt
Heat the oven to 200 degrees.
Heat 100 grams of chopped white chocolate in the microwave with the water and the butter till melted.
Mix the eggs with the sugar and the flour.
Add the slightly cooled melted chocolate mixture to the egg mixture and mix well.
Fill silicon cupcake mould or ramekin moulds with half the batter. Add 2 sqares of white chocolate and fill with some more batter.
Lower the oven to 220 degrees and bake for about 7 minutes. Flip over and serve.
NITU DIDI TIP:
The original recipe says to bake it at 260 degrees. My oven does not have that temperature and i did the error of baking it at 240 degrees (the maximum) and i felt they were over baked. I would suggest a slightly lower temperature. As i said before not all the recipes you read online turn out as they show… each ones experience is their own. You can also flavour these cakes with saffron and cardamom
Nitu Didi pure spanish saffron available in my online store
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