Preheat oven to 200°C / 400°F.

Generously butter four ramekins and dust with sugar. Tap out excess.

Place on a baking tray.

Melt white chocolate and butter together using a bain-marie or microwave in short bursts.

Stir until smooth and let cool slightly.

In a bowl, whisk eggs, egg yolks, and sugar until pale and slightly thickened.

Gently fold in the melted chocolate mixture.

Sift in flour and salt and fold until just combined.

Divide batter evenly between ramekins.

Bake for 10–12 minutes, until edges are set but centers remain soft.

Let cakes rest for 1 minute, then carefully invert onto plates or serve directly in ramekins.

Serve immediately while centers are molten.

Drinks

• Champagne or Prosecco

• Moscato d’Asti

• Vanilla or hazelnut liqueur

Serve With

• Fresh berries

• Raspberry or passion fruit coulis

• Vanilla ice cream or whipped cream

• Use high-quality white chocolate with real cocoa butter

• Baking time is key — slightly underbake for lava center

• Batter can be prepared ahead and chilled (add 1 extra minute baking time)

• Tart fruit balances sweetness beautifully

• Ultimate Valentine’s dessert: fast, indulgent, and impressive