Mini Cakes with White Chocolate Molten Center

The white chocolate molten center mini cakes are delicious desserts that surprise with their soft and stringy heart. Here’s how to prepare them with an all-Italian touch.

Ingredients

• 100 g good-quality white chocolate
• 80 g butter
• 2 whole eggs
• 60 g granulated sugar
• 30 g 00 flour
• 1 pinch of salt

Preparation

1. Preheat the oven to 200 °C (180 °C if fan-assisted).
2. Melt the white chocolate in a double boiler together with the butter, taking care not to overheat the mixture so as not to separate the fats in the chocolate. You can also use the microwave at low power, checking and stirring every 30 seconds.
3. In a bowl, beat the eggs with the sugar until you obtain a light and frothy mixture.
4. Add the sifted flour and the pinch of salt, mixing gently with a spatula so as not to deflate the mixture.
5. Incorporate the melted chocolate and butter into the egg mixture, stirring with the same care.
6. Butter and flour some soufflé molds or use paper liners placed on a baking tray.
7. Fill them about two-thirds with the mixture.
8. Bake the mini cakes for about 8-10 minutes. Baking time may vary depending on the thickness of the mini cakes and the type of oven, so check them carefully. The center must remain soft and molten.
9. Remove from the oven and let rest for one minute before unmolding or serving directly in the molds.

Notes

The secret to a perfect molten center lies in the baking time: remember that a few seconds more or less can make the difference between a mini cake with a runny center and one that is fully cooked. In addition, white chocolate can be delicate and tends to burn easily, so melting it over gentle heat is essential.

One last tip: if you want to add a note of freshness and an extra Italian touch, you could grate a little organic lemon zest into the batter to give the dessert a citrus accent. And to accompany it, perhaps a nice glass of Passito di Pantelleria would be the perfect pairing to conclude the meal. Enjoy!