White Chocolate Molten Coconut Cake
White Molten Lava Chocolate Cake – ultra decadent, but surprisingly easy. Made with white chocolate & dusted with coconut flakes, flavored with almond.
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2.3 oz 65 gram white chocolate
- 2 oz 60 gram butter
- 1/2 cup powdered sugar
- ¼ cup All purpose flour
- 1 large egg
- 2 large egg yolk
- ½ teaspoon almond extract (sub vanilla extract.)
- ½ teaspoon rum (optional)
- For the ramekins:
- Baking spray
- Desiccated coconut (toasted)
Instructions
- 1
Preheat oven to 400°F. Lightly spray or butter 4 custard cups or small ramekins with cooking spray or butter. Coat the cups with toasted coconut.
- 2
Combine the chocolate and butter in a medium bowl, then microwave for about 1 and ½ with 30 seconds interval. Remove and stir in between.
- 3
If microwave is not your thing then melt in a double broiler over medium heat stirring occasionally until melted.
- 4
Whisk in the flour and powder sugar into the chocolate mixture, making sure everything is incorporated
- 5
Stir in the yolks and eggs until everything is even and smooth. Add the almond extract and rum . Mix well, scrape down the sides
- 6
Divide the mixture evenly among the custard cups. Bake for about 15-18 minutes. The cakes will rise slightly and will wiggle if you shake the pan it will slightly wiggle. If not bake a few extract minutes.
- 7
Run a knife around the edges to loosen and invert onto dessert plates.
- 8
Serve warm with fruit .