Just like my easy molten chocolate lava cake, this delightfully decadent Raspberry and White Chocolate Lava Cake is PERFECT as a Valentine’s day recipe! Just as easy, this white chocolate lava cake is an impressive way to convince someone of how much you love them! 😀
Where has Halloween been all my life? It’s officially my favorite holiday. Except it’s not a holiday. Why is that by the way? Why isn’t Halloween a national holiday?
Growing up in New Zealand and Australia, Halloween was never really a big deal. I mean we do have parties and candy on sale and etc., but costumes and trick-or-treating were never a big part in that culture.
And that happens to be my favorite part! That and all the fun spooky Halloween recipes of course!
Mr K is hardly any different and that’s totally why we work. And maybe also why we both got excited by the idea of making a deliciously creepy cake for Halloween.
So while this could also work very well for a Valentine’s day celebration, I love that I was able to stay true to my nature, and turn that sentiment into something that worked even better for Halloween! 😀
The result – this glorious Raspberry and White Chocolate Lava Cake, aka The Bleeding Heart! We got to eat a few failed attempts in the making of this, since I kept retesting the recipe till I got consistently delicious results that looked both creepy and great at the same time.
While I love making chocolate lava cake, making a white chocolate lava cake proved to be slightly more challenging than I expected. Plus I wanted a really healthy dose of raspberry in there too.
So what I realized was that the addition of raspberry puree and white chocolate made it a little harder to get the desired results in the conventional way of making molten lava cake.
Instead, you could think of this as a cheat’s version of molten lava cake where I add raspberry ganache in the middle to replicate the “molten lava” or the “bloody insides” of a bleeding heart cake. This way you get consistently good results.
More delicious Valentine’s day recipes
How to decorate this white chocolate lava cake
The white chocolate discs you see here are completely optional, but I loved making them. I just tempered white chocolate and colored 3/4 of it with red coloring powder.
Next I dolloped this with the rest of the tempered plain white chocolate on acetate paper and spread it out to a thickness of roughly 3-5 mm.
Once they were set, I cut out circles with a warmed cookie cutter and piped my decoration and message using regular colored buttercream.
And you can pipe whatever message you want on those discs too.
And this is the final result. I have to say I was giddy with excitement over this and it turned out to be oh so delicious and decadent! But my most favorite part of course is what you see in that GIF below.
Taking it hot out of the oven, and then cutting into it and watching that ooey-gooey “bloody” center just ooze out and spread out over my plate. Oh so bloody satisfying! 😀
The raspberry and white chocolate ganache works perfectly in this recipe when it’s melted like this. It’s got that perfect texture and consistency for a very creepy “bloody” effect!
The lava cake has a very healthy dose of raspberry flavor too, and boy that ganache in the middle is just so addictive.
Recipe
Raspberry and White Chocolate Lava Cake (The Bleeding Heart Cake)
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
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 (this is more for the color, you can use regular cocoa powder too)
- ¼ tsp super red gel coloring
- 1 tsp vanilla
- A generous pinch of salt
Instructions:
Raspberry white chocolate ganache – you can make this a day ahead if you like.
- Place the finely chopped white chocolate in a heat-proof bowl. Set aside.
- Strain the raspberry puree to remove the seeds. You should have about ⅓ of a cup of puree.
- Heat the puree on low heat in a saucepan, until it just starts to boil.
- Add this raspberry puree to the chopped white chocolate and stir to melt the chocolate. It should become thick and glossy. Transfer this to a flat dish (so that it cools down faster) and store it in the freezer to harden (but still scoopable) – for about an hour.
- Once hardened, scoop one tablespoon of the mix, flatten it to a disc and place it on a parchment paper. Repeat with remaining ganache to make as many discs as you want. Store in the freezer for a few hours, until required.
White Chocolate Lava Cake
- Preheat the oven to 350°F/180°C with a baking tray inside. Generously grease six, ½ cup capacity ramekins and coat them with flour. Set aside until the batter is ready.
- Melt the butter in a small heat proof bowl in the microwave. The butter should be completely melted and a little hot (not boiling).
- Add the chopped white chocolate and mix till it melts and is smooth. Set aside.
- In a large bowl, place the eggs, egg yolks and white sugar and whisk until well-mixed. DO NOT whisk until the eggs are frothy and pale – only whisk until everything is combined.
- Add the melted chocolate and whisk to combine well. Add the vanilla and red coloring, whisking them into the batter, until you get a deep red color.
- Whisk the AP flour, salt and cocoa powder together in a separate bowl, to mix well. Add this flour mix into the egg and chocolate mix in two batches, mixing well between each batch. Use a hand whisk or spoon, since you should not over-beat this.
- Once mixed through, pour the batter into the 6 prepared ramekins to fill them about ⅔ of the way up. Remove the raspberry & white chocolate ganache discs from the freezer and place one in each of the ramekins. Spoon in the rest of the batter on top, to cover the ganache disk.
- Place the ramekins on the preheated baking tray and bake in the preheated oven for 14-16 minutes. Keep checking after the 10 minute mark, and remove the cakes when the tops have browned slightly, and they are wobbly in the center, but set at the edges.
- Turn the cake out onto a dish (be careful as the ramekin is very hot at this point, so hold it with a towel), dust it with some cocoa powder or powdered sugar (the top might seem a little underdone because of the ganache, but that’s OK, do not worry) and serve immediately with some creme fraiche or whipped cream and some fresh raspberries!
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Did you ever think a bleeding heart could taste this good? Unless of course, you’re the kind that Halloween’s all about. In that case, dig in. Don’t mind me standing here, smacking my lips, looking at that bloody mess.
So much bloooood. So much goooood. Mmmmmm…..
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