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This dessert started when my friend Paula “borrowed” a recipe from her doctor’s office called Molten Dark and White Chocolate Cakes.  It came out of a parenting magazine (we aren’t sure which one because she only ripped out…I mean borrowed…the top of the page).  We reviewed the recipe after a couple of drinks, modified it and Black and White Chocolate Lava Pots were created. These cakes have a crisp top with a gooey chocolate center that contains a surprise cache of white creamy ganache.

Black and White Chocolate Lava Pots

Print-Friendly Recipe

  • 1 1/2 cups semisweet chocolate chips
  • 3/4 cup (1 1/2 sticks) unsalted butter plus extra for greasing
  • 1/2 teaspoon kosher salt
  • 2 eggs plus 2 yolks at room temperature (see note)
  • 5 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons cornstarch
  • 6 white chocolate truffles (like Lindt)
  • SPECIAL EQUIPMENT:  six – 4 oz. ramekins
  • RECOMMENDED ACCOMPANIMENT:  Vanilla Ice Cream

NOTE:  A quick way to bring cold eggs to room temperature is to place them in a bowl and cover with hot water from the tap.   After 3 minutes they will lose their chill.

Preheat oven to 375 degrees F.  Butter the ramekins and set them on a parchment lined cookie sheet.

Place the chocolate, butter and salt in a heat-proof bowl over a saucepan with simmering water (aka double boiler).  Make sure the bowl doesn’t touch the water.  Stir occasionally until everything is melted.  Remove the bowl from the heat and set aside to cool slightly.

Put the eggs, yolks, sugar and vanilla in a large bowl and beat with an electric mixer on high until pale and 3-4 times the original volume.  This can take anywhere from 4 to 10 minutes depending on your mixer.  Then mix in the cornstarch.

Fold the butter and chocolate into the egg mixture.  Folding technique basically means cutting a spatula through the center and around the edge of the bowl, turning the bowl and doing it again.  This is a great “folding” demo.

When it’s all combined and most of the streaks are gone, spoon 2 tablespoons of the batter into each ramekin and top with a truffle.

Pour remaining batter over the top.

Bake for 18-20 minutes.  The batter will puff up and the top will be shiny, set and just starting to get dark around the edges.  Remove the cakes from the oven and let them sit for 5 minutes.

During this time, the tops may begin to crack and kind of fall in a little.  This is normal.  Serve warm with Vanilla Ice Cream.

BONUS “BEHIND THE SCENES” PICS

In my house,  there are always a few princesses around to make things more interesting.  My girls are passionate about quality control (aka “Can I have some Mommy?”)

Drew and I waiting an eternity for the chocolate pots to be done.  We want our chocolate!

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