Molten White Chocolate Raspberry Skillet Lava Cake Step-by-step instructions

Before you start

Before starting, preheat the oven to 400°F (200°C) and generously butter a 10-inch cast-iron skillet. Chop the white chocolate into small, even pieces so it melts smoothly. Measure all ingredients and have them ready.

Bring the eggs and egg yolks to room temperature if you have time, as this helps them whip up more easily. If using a microwave to melt the chocolate, do it in short bursts, stirring between each, to avoid overheating.

Instructions

Melt and Mix

1. 1Melt and Mix the Batter
   Preheat the oven to 400°F (200°C). Butter a 10-inch cast-iron skillet generously. In a small saucepan over low heat, melt the white chocolate and 80 g butter together, stirring until smooth. Remove from heat and let cool slightly. In a large bowl, whisk the eggs, egg yolks, and sugar until pale and ribbony, about 2 minutes. Whisk in the vanilla. Gradually pour in the melted chocolate mixture, whisking constantly until fully combined. Gently fold in the flour with a rubber spatula until just incorporated; do not overmix.
   Look for The batter is glossy, smooth, and thick enough to ribbon off the whisk.
   Tip Let the melted chocolate cool for a few minutes so it doesn't scramble the eggs.
2. 2Assemble the Skillet
   Pour half of the batter into the prepared skillet, spreading it evenly. Drop the raspberry jam and fresh raspberries in the center, keeping them in a compact mound. Pour the remaining batter over the filling, using a spatula to spread it gently to the edges, ensuring the filling is completely covered.
   Look for The filling is hidden beneath a smooth layer of batter.
   Tip Keep the berries in the center so they create a lava core when baked.

The melted chocolate and butter are smooth and glossy, and the egg mixture is pale, thick, and ribbons off the whisk. The batter is silky and has a slight sheen. At this point, the oven should be preheated and the skillet buttered, ready for assembly.

Bake to Perfection

3. 3Bake Until Edges Set
   Place the skillet in the preheated oven and bake for 13 minutes, until the outer edges are set and puffed, and the top is lightly golden. The center should still be moist and slightly glossy when you gently shake the skillet; it will continue to set as it rests.
   Look for Edges are firm, top is golden, center still trembles slightly.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overbake; the center should remain gooey.
4. 4Cool Briefly
   Remove the skillet from the oven and let it rest on a wire rack for 5 minutes. This allows the center to finish setting gently without becoming dry, while keeping the lava effect intact.
   Look for The cake is slightly firm to the touch at the edges.
   Tip Cooling briefly helps the cake hold its shape when serving.

The edges are set and slightly puffed, the top is golden, and the center still has a gentle wobble when shaken. The kitchen smells of warm vanilla and chocolate. The cake should be removed from the oven immediately to avoid overbaking.

Serve and Savor

5. 5Top and Serve
   Scoop vanilla bean ice cream onto the warm cake, letting it melt slightly into the crevices. Scatter a few fresh raspberries on top if desired. Use a large spoon to break into the center, revealing the molten white chocolate and raspberry lava. Serve immediately while warm.
   Look for The center flows out like lava when spooned.
   Tip Use a large spoon for dramatic serving.

The cake is warm, topped with melting ice cream, and the center flows out like lava when spooned. The contrast of textures is perfect: crisp edges, fluffy crumb, and a molten raspberry-chocolate core. Serve immediately for the best experience.

Common mistakes

One common mistake is overbaking, which dries out the center and eliminates the lava effect. Keep a close eye on the oven and start checking at the 12-minute mark. Another issue is not whipping the eggs and sugar enough; this step is crucial for a light texture.

Be sure to whisk until the mixture is pale and ribbons hold their shape for a few seconds. Also, avoid overmixing the flour, which can make the cake tough. Finally, make sure the skillet is well buttered to prevent sticking.

How to tell it’s done

The cake is done when the edges are set and puffed, and the top is lightly golden. To check, gently shake the skillet; the center should have a slight wobble but not be liquid.

If you insert a toothpick into the edge, it should come out with moist crumbs, but the center should remain gooey.

The internal temperature of the eggs should reach 160°F (71°C) for food safety. Let it rest for 5 minutes before serving to allow the center to finish setting.

• Egg dishes: 160°F (71°C) in the thickest part