White chocolate lava cakes with Lindt Lindor

White chocolate lava cakes with lindor

INGREDIENTS:
For 5 cakes:
120 g white chocolate
80 g butter
2 eggs
1 yolk
3 tablespoons sugar
2 tablespoons all-purpose flour
vanilla
a pinch of salt
5 white chocolate truffles (Lindor by Lindt)

butter for greasing the molds
all-purpose flour

powdered sugar for sprinkling
whipped cream
5 white chocolate truffles for decoration (optional)

PREPARATION:
Freeze the Lindor truffles for about an hour.
Melt the chocolate and the butter in bain-marie.
In a bowl beat the eggs, yolk, sugar and vanilla until the sugar dissolves completely. Then add the flour and then the melted chocolate. Stir with a spatula until they are well combined.
Grease the molds in which you will bake with butter and then sprinkle some flour onto them. Pour the liquid until the mold is half-full. In each mold drop a frozen Lindor truffle and cover it with more of the liquid. Fill the molds up to about ¾ of their total capacity. Put them into the oven and make sure it is pre-heated up to 220°C. Bake for about 12-13 minutes. Take them out of the oven and let them rest for about 5 minutes. After that, with the help of a small knife make sure they are not stuck to the walls of the molds. Turn the mold onto a plate for serving. Serve them warm so that the chocolate lava inside can be in a liquid state. Sprinkle with powdered sugar and decorate. For the photos below I used whipped cream and an extra Lindor truffle.

White chocolate lava cakes with lindor