Description
Indulge in the decadent combination of raspberry and white chocolate with this delicious Raspberry and White Chocolate Lava Cake, also known as The Bleeding Heart Cake. A perfect dessert for any special occasion!
Ingredients
Units
Scale
Raspberry White Chocolate Ganache
- 4 oz raspberries, pureed
- 5 oz white chocolate, finely chopped
White Chocolate Cake
- 5 oz white chocolate, finely chopped
- 4 oz unsalted butter
- 3 whole eggs
- 2 egg yolks
- 3.5 oz white sugar
- 60 g AP flour, sifted
- 2 tsp dutch process cocoa powder, sifted
- 1/4 tsp super red gel coloring
- 1 tsp vanilla
- A generous pinch of salt
Instructions
- Raspberry White Chocolate Ganache:
Strain the raspberry puree and heat it until boiling. Mix with white chocolate until smooth, then freeze in discs.
- White Chocolate Cake:
Melt butter and white chocolate, mix with eggs, sugar, and dry ingredients. Fill ramekins with batter and frozen ganache discs. Bake until set.
Notes
- You can prepare the raspberry white chocolate ganache a day in advance for convenience.
- Be cautious when handling the hot ramekins after baking.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
