White Chocolate Raspberry Lava Cakes with a Gooey Center

Method

1. In a microwave-safe bowl, heat the raspberry jam for 1 minute until hot. Add 4 oz (115 g) of white chocolate and stir until smooth. Transfer the mixture to a small dish and freeze for 1 hour.
2. In a large mixing bowl, combine the remaining 5 oz (140 g) of white chocolate with the hot melted butter. Stir until the chocolate is fully melted and the mixture is smooth.
3. Add the eggs, egg yolks, and flour to the bowl, whisking well after each addition until the batter is uniform.
4. Preheat the oven to 350°F. Butter the inside of 4 ramekins, then add about 1 teaspoon of flour to each, shaking to coat the sides and bottom. Tap out any excess flour.
5. Spoon about 3/4 of the batter into the prepared ramekins. Remove the raspberry-white chocolate mixture from the freezer and scoop 1 tablespoon of it into the center of each ramekin, pressing it slightly into the batter. Top with the remaining batter to cover the filling completely.
6. Place the ramekins on a baking sheet and bake for 15–18 minutes, until the cakes are set around the edges but still slightly jiggly in the center.
7. Remove from the oven and let cool for 1 minute. Run a thin knife around the inside edge of each ramekin to loosen the cake, then invert onto a serving plate.
8. Serve warm, optionally with a scoop of vanilla ice cream or a dusting of powdered sugar.