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Export 10 ingredients for grocery delivery
Step 1
In a microwave-safe bowl, microwave the raspberry jam for one minute.
Step 2
Add the white chocolate and stir until smooth. Freeze one hour.
Step 3
In a mixing bowl, add the white chocolate and hot melted butter. Mix to combine.
Step 4
Add the eggs, egg yolks, sugar, and flour, and whisk to combine thoroughly after each addition.
Step 5
Preheat your oven to 350ºF (180ºC).
Step 6
Coat the inside of the ramekins with butter and then add approximately one teaspoon of flour, moving it around so that it coats the inside completely. Discard excess flour.
Step 7
Fill your ramekins about ¾ of the way with cake batter, then add a tablespoon of your raspberry mixture. Fill to the top with remaining batter.
Step 8
Place the ramekins on a sheet pan and bake at 350ºF (180ºC) for 15-18 minutes, until the lava cakes are no longer jiggly in the middle.
Step 9
Run a knife along the edges of the ramekin to loosen and invert onto a plate.
Step 10
Serve warm with ice cream.
Step 11
Enjoy!
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