Pumpkin Lava Cakes
User Reviews
5
Pumpkin Lava Cakes
Description
This recipe mixes white chocolate and butter until smooth, then incorporates flour, powdered sugar, pumpkin puree, pumpkin spice, and vanilla extract to form the pumpkin cake batter. Eggs and egg yolks are added and whisked in to create a shiny, smooth consistency. Ramekins are prepared with butter, filled halfway with batter, then a spoonful of dulce de leche is added before topping with the remaining batter.
The cakes bake at a high temperature until edges are set but centers remain soft, creating a molten interior once inverted onto plates. They are finished with garnish options like whipped cream, vanilla ice cream, caramel sauce, and cinnamon to complement the warm, spiced pumpkin and sweet dulce de leche filling.
These individual cakes make an elegant dessert with contrasting textures of tender cake and flowing filling, suitable for autumn or holiday occasions.
Ingredients
- 2/3 cup white chocolate
- 1/2 cup unsalted butter chopped, 1 stick
- 2/3 cup all-purpose flour
- 1/2 cup powdered sugar
- 1 cup pumpkin puree
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 4 egg large
- 4 egg large yolks
- 6 tablespoons dulce de leche
Garnish:
- Whipped Cream or vanilla ice cream
- caramel sauce
- cinnamon
Instructions
- Preheat oven to 425F.
- Butter 6 ramekins (6oz each) and place on a baking sheet. Set aside.
- Add white chocolate and butter to a large microwave-safe bowl and microwave for 1 minute. Stir and continue microwaving in 10-15 seconds intervals until all melted and smooth.
- Once the mixture has melted, whisk in flour, powdered sugar, pumpkin spice, vanilla extract and pumpkin puree. Mix well to combine all ingredients.
- Whisk in the 4 whole eggs, once fully combined whisk in the egg yolks until well combined and the mixture is smooth and shiny.
- Fill the prepared ramekins halfway with the pumpkin batter, add to each 1 tablespoon of Dulce de Leche and top with the remaining batter.
- Bake for 14-15 minutes, or until the edges are set. Remove from the oven and let stand for 5 minutes before serving.
- To remove the cakes from the ramekins, run a butter knife around the edges of the cake to loosen it and invert onto a serving plate.
- Place on serving plates, garnish with whipped cream or ice cream, cinnamon powder, and caramel sauce.
- Serve immediately and enjoy!
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cakes
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 283mg | 94% |
| Sodium | 198mg | 8% |
| Potassium | 212mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 7185IU | 144% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 96mg | 10% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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