Chocolate molten cake is an over-popular dessert. It’s on every menu and in every cookbook. Yet, there is something to say about why so many people like it and I’m one of those. For a change, I thought it would be fun to make a vanilla molten cake. It’s white, classy, and utterly rich.
4 oz white milk chocolate
6 Tbsp (¾ stick butter)
2 large eggs
2 egg yolks
1 cup confectioners' sugar
1 Tbsp vanilla sugar
6 Tbsp flour
In a small saucepan, melt the butter and chocolate together. Whisk in eggs, yolks, and sugars. Fold in the flour.
Preheat oven to 425°F.
Grease 4 ramekins well. Place a circle of parchment paper on the bottom of the ramekin. Divide filling between the four ramekins. (Optional: You can add 1 piece of white chocolate in the center of the cake. I don’t always do this, but it gives the cake a little extra molten & moisture at the center)
Place the ramekin on a cookie sheet in the middle rack of the oven. Bake for 18 minutes. The middle should be slightly puffy and soft. Wait one minute. Using a knife, go around the edges to loosen any bit of the cake stuck in the ramekin.
Turn the ramekin over your plate. Serve with vanilla ice cream and whipped cream.