Very similar to the Carnival Cruise Line’s Warm Chocolate Melting Cake, but with white chocolate. I made this recipe because the love of my life is not a fan of the chocolate. Note that white baker’s chocolate is a little pickier to work with and it just takes a few seconds to go from melty chocolate to frosting. Less is more.
2.5 squares of white chocolate (2.5oz)
1/2 stick of butter
Microwave in a bowl on 40% power to melt…stirring every minute about every minute. When it’s basically melted, with a few little chunks in it…it’s done. It will never get perfectly smooth like regular chocolate. Stir and let stand 10 mins to cool.
In a separate bowl, whisk 1 egg and 1/8 cup (2T) of sugar
Add 1/8 cup of All Purpose flour to the egg mixture and whisk
Add 1 egg to the egg mixture and whisk
Combine the two bowls and whisk.
Pour into two 4oz ramekins and bake at 375 for approx 15 mins. Watch very closely. At 8-17 mins they will begin to puff up Take out of the oven just as they puff up and serve with vanilla ice cream.The tops will probably be a bit brown…something you wouldn’t notice on the chocolate version.