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!