Description
This Lemon Lava Cake Dessert is a delightful twist on the classic lava cake, featuring a luscious lemon curd center that oozes out when you cut into each warm, tender cake. Perfect for lemon lovers, this recipe combines the richness of white chocolate and butter with fresh lemon zest for a tangy, sweet treat that serves six.
Ingredients
Scale
Chocolate Mixture
- 170 g white chocolate baking chips
- 113 g unsalted butter, cubed
Batter
- 85 g all-purpose flour
- 110 g granulated sugar
- 150 g lemon curd
- 2 tbsp lemon zest (from 2 lemons)
- 1 tsp pure vanilla extract
- 4 large eggs
- 4 large egg yolks
For Serving
- 2 tbsp powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 220°C. Grease six 175 ml ramekins thoroughly with nonstick spray and arrange them on a baking sheet to prepare for baking.
- Melt Chocolate and Butter: Combine the white chocolate baking chips and cubed unsalted butter in a medium heatproof bowl. Microwave for 1 minute, stir, then continue microwaving in 15-second intervals with stirring until the mixture is smooth and fully melted.
- Mix Dry and Wet Ingredients: Stir in the all-purpose flour, granulated sugar, lemon curd, lemon zest, and vanilla extract to the melted chocolate mixture until just combined, ensuring no lumps remain but do not overmix.
- Add Eggs Gently: Carefully mix in the eggs and egg yolks slowly to avoid overmixing. Blend until the batter is smooth and evenly incorporated.
- Fill Ramekins: Divide the batter evenly among the greased ramekins, filling each about two-thirds full to allow space for expansion during baking.
- Bake: Place the baking sheet with filled ramekins on the middle rack of the oven and bake for 20 to 25 minutes. The cakes should get golden on top and spring back lightly when touched.
- Rest and Unmold: Let the cakes cool in the ramekins for 5 minutes. Run a knife around the edges, then invert each ramekin onto a plate. Allow to rest for 1 minute before gently lifting the ramekin away to reveal the lava cake.
- Serve: Dust the tops with powdered sugar if desired and serve the cakes warm to enjoy the gooey lemon lava center.
Notes
- Use fresh lemon zest to enhance the bright citrus flavor.
- Microwave times may vary, so melt the chocolate and butter carefully to avoid burning.
- Do not overmix the batter once eggs are added to maintain a tender texture.
- The lava cakes are best served immediately while the centers are warm and gooey.
- Ramekins should be well greased to ensure easy unmolding of the cakes.
- Optionally, you can serve with a scoop of vanilla ice cream for added indulgence.
