Pumpkin White Chocolate Lava Cake | Gemma's Bigger Bolder Baking

Hi Bold Bakers! It's that time of year where you start to see pumpkin pies everywhere. But rather than just make the same old pumpkin dessert, I am going to show you how to make an insanely good pumpkin and white chocolate lava cake. So let's get baking! So first off, if you do not have pumpkin puree in your country, do not worry. I've got an easy how-to video and it shows you how you can simply make it at home. Also the recipe for this lava cake can be found on BiggerBolderBaking.com. Okay, let's get started. So to get started, we're going to start out in a small bowl. So into my bowl, I'm going to add in some white chocolate. Now I like to use a chocolate bar when it comes to baking rather than the chips because I think the bar melts so much better. And then next, I'm going to add in my butter. So now all I want to do with this is melt the chocolate and the butter together. So you can pop it in the microwave or over a bain-marie. Okay, so that's our chocolate and butter mix. Now we're going to mix up the rest of our ingredients. So into this bowl, we're going to add in our pumpkin puree. You can use store-bought or homemade, like I said. Some brown sugar, which is going to give it a lovely, almost kind of a caramel flavor. And then our egg yolks. Perfect. And then simply take a whisk, and then just whisk them all together. Now I know this is going to be a bit of a bold statement, but this is the best pumpkin dessert I have ever had. Because it's not very pumpkin-y, it's a little bit pumpkin, sweet, white chocolate. It's absolutely insane. You're going to love it. Okay, once that's all mixed up, we're going to go ahead and pour in our butter and white chocolate. And as we're pouring that in, we're just going to whisk all these ingredients together. Fantastic. See how easy this is to make? This is a perfect recipe for Thanksgiving or parties in the fall time. So now that all of our wet ingredients are in here, we're going to add in some flour. And that's what will make it a little bit cakey, but still give you all that goo in the middle. So, in with your flour. And then also, I love to add salt to my baking because it enhances all of the other flavors. So go ahead and add a pinch of salt in there. Then gently, with a whisk, just mix in the flour until there's no more lumps. So you've seen me make a traditional chocolate lava cake. I've also made a red velvet one that was so good. But I'm really excited about this flavor because it's seasonal, and it just is a little bit of a twist on the norm. You know, you don't see pumpkin desserts out there like this, so it's a bit special. Okay, lovely. All mixed up. Now it's time to pour this into our tin, and we're almost ready to bake them off. So by now, I'm sure you know my trick about buttering tins. I like to use a butter paper and a little bit of scrap of butter. Then go ahead and generously butter your tin. I'm doing a 6 tin, but you can always use a 12 one as well. You want to make sure it is really generously buttered, and I'll tell you why. Because we want these guys to pop right out once they're done. We do not want them to stick. So a good bit of butter. Okay, fantastic. So now, each lava cake is going to be a half cup measurement, which is around 4 ounces. So you want to pour this into your cupcake tin, all the way up to the top. Now don't worry about filling it all the way up, because it actually doesn't rise that much. Okay? And then just go ahead and fill up the rest of your tin. All the way to the top. So now you want to make sure that your lava cakes are the same size as mine, because I have timed the baking to this size, so we want to make sure that we're all the same. And then you will end up with a perfect lava cake. Okay, fantastic! So there you go, they're all in the tin. We don't need to do anything else to them. It's time to pop them into the oven. So now the baking is crucial to getting the perfect lava cake. You want to bake them off at 400 degrees Fahrenheit, or 200 degrees Celsius, for exactly 12 minutes. Our lava cakes are out of the oven, and let me show you what you're looking for, okay? I want you to pay attention here. You see on the top, the way it's a little bit jiggly in the middle, but it's kind of cakey around the outside? That's what we're looking for, because that jiggle is all that lovely lava that we want. So this is what you want from your cakes once they're baked. If you find it's a little bit too jiggly, leave them in the oven for 30 seconds longer, maybe a minute, but this is what we're going for. Now, here's for the tricky part. Put back on my bare hands. Now what we're going to do is turn over the tray. Okay, great, they're all intact, which I'm very happy to see, because I didn't want any of them to break. Now, these little guys are best served pretty much straight from the oven, because the longer they sit around, they're going to set, and the less goo that you'll have in the middle. And we're all about the goo here. So this is what you want, we're going to pop it onto a plate, ready to serve. Now, let me tell you something. You have to have vanilla ice cream when you make this dessert. You need something to cut that sweetness, something kind of creamy. So make sure you have vanilla ice cream in the house when you go to make this. So I'm going to put a big scoop on top. Lovely. Now, come here, I want to show you the whole reason that these cakes are so special. Check this out. You open it up, and all that lava flows right out. Just look at that. Perfectly baked. Nice bit of cake, nice bit of goo. This is perfection. I have to say that this is one of my favorite fall desserts. And here is the proof. Yeah, this dessert definitely deserves a happy dance. I think this is going to be my new favorite Thanksgiving dessert. And once you try it, I think it'll be yours too. Mmm. Perfection. Really, really easy recipe, but over-the-top results. I really hope you enjoyed this episode, thank you so much for watching, and I'll see you back here really soon for more Bigger Bolder Baking. I know we usually have this at Thanksgiving, but I could eat this all year round.