White chocolate fondant with maraschino cream
- Vegetarian
- Energy Kcal 591
- Carbohydrates g 53.4
- of which sugars g 40.7
- Protein g 10.4
- Fats g 35.7
- of which saturated fat g 20.3
- Fiber g 0.8
- Cholesterol mg 144
- Sodium mg 114
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 16 min
- Serving: 6
- Cost: Very low
PRESENTATION
Tortino al cioccolato bianco con panna al maraschino is a white chocolate lava cake that’s just made for those special meals up in northern Italy. And trust me, it's incredible. It’s got this soft, almost gooey center that just melts right onto your spoon. Really, it’s all about nailing the baking time. Get it right, and boom — you’ve got that perfect molten white chocolate cake feel inside. Pretty much, the outside’s kinda crispy, but the middle? Tender and creamy, for sure.
You won’t see this at every casual hangout. But when it's time for an elegant dinner or a romantic night, it absolutely steals the show. Italian cooks, they sometimes toss in some lemon zest to the batter. And look, that little twist can really, really make it pop. Pair it with some maraschino cream and it just hits another level. Fresh whipped cream with a splash of Maraschino liqueur gives it that sweet, almost aromatic kick you can’t miss. It smooths out the cake’s richness, adding a nice moist and boozy twist.
So here's the thing: you’ll often find this as a go-to easy dessert recipe at fancy places. But making it at home? Not that tricky, honestly, especially if you use the temperature tricks those Italian chefs talk about. Some people even top their gooey cake with a maraschino cherry for extra color. And, well, a burst of flavor.
Each bite is warm, melty, and just a bit indulgent, making it one of those individual chocolate desserts you remember long after. Whether you stick to classic or go lemony, this quick baking recipe is pure dessert luxury without any fuss. It’s the kind of treat that perfectly wraps up a meal, leaving you with a mix of textures and flavors that last.
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INGREDIENTS
- Ingredients for 6 cakes (100 ml molds)
- White chocolate 8.8 oz (250 g)
- Condensed milk ½ cup (150 g)
- Type 00 flour 0.8 cup (100 g)
- Butter 3.5 oz (100 g)
- Eggs 2
- For the Maraschino cream
- Fresh liquid cream 0.7 cup (150 ml)
- Maraschino 2 oz (60 ml)
- For buttering the molds
- Butter to taste
How to prepare White chocolate fondant with maraschino cream
To prepare the white chocolate cakes with Maraschino cream, start with the cake batter: roughly chop the white chocolate 1, then melt it in a bain-marie 2 (the water in the pot should not touch the container in which you pour the chocolate) stirring with a wooden spoon 3.
Once completely melted, add the butter and mix it into the chocolate 4. In the bowl of a stand mixer, place the eggs and whip them with the whisk 5; when they are white and frothy, add the condensed milk 6.
Then pour in the melted white chocolate in a stream 7 and continue to whip the mixture to get a smooth, fluid, and homogeneous cream 8; transfer it to a bowl 9.
Add the sifted flour 10 and mix with a spatula to combine it into the mixture 11. Butter aluminum molds (about 3.4 oz capacity) using a kitchen brush 12.
Dust them with flour 13 and fill them with the chocolate mixture leaving about 0.4 inches from the edge 14. Bake the cakes in a preheated static oven at 356°F for 16 minutes (320°F for about 10 minutes); to better adjust the cooking time for your oven, you can bake one and better calibrate the time and temperature. While the white chocolate cakes are baking, prepare the Maraschino cream: in a bowl pour the fresh liquid cream, add the Maraschino liqueur 15
and whip everything with electric whisks 16. Then transfer the Maraschino cream to a pastry bag (you can store it in the refrigerator until serving time). Once baked, take the cakes out of the oven 17 and wait 5 minutes before turning them over and unmolding them onto serving plates 18. Accompany the white chocolate cakes with dollops of Maraschino cream!