Description
This Delicious Lemon Lava Cake Dessert features a perfectly baked cake with a soft, gooey lemon curd center. Combining white chocolate with zesty lemon, this dessert is elegant and indulgent, suitable for special occasions or a decadent treat. The cakes bake in individual ramekins, making portion control easy, and with a quick 25-minute prep and bake time, it’s a stunning dessert ready in under an hour.
Ingredients
Scale
For the Lemon Lava Cakes
- 170 g white chocolate baking chips
- 113 g unsalted butter, cubed
- 85 g all-purpose flour
- 110 g granulated sugar
- 4 large eggs
- 4 large egg yolks
- 150 g lemon curd
- 2 tbsp lemon zest (from 2 lemons)
- 1 tsp pure vanilla extract
For Garnish
- 2 tbsp powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 220°C (428°F). Generously coat the insides of six ramekins with nonstick spray for easy release. Place ramekins on a baking sheet to catch any overflow and facilitate transferring.
- Melt Chocolate and Butter: In a heatproof bowl, combine the white chocolate baking chips and cubed unsalted butter. Microwave for 1 minute, then stir. Continue heating in 15-second intervals, stirring each time, until completely smooth to avoid burning the chocolate.
- Combine Dry and Wet Ingredients: Add all-purpose flour and granulated sugar into the melted chocolate mixture and gently mix to combine. Stir in lemon curd, lemon zest, and vanilla extract until just combined. Carefully fold in the eggs and egg yolks, mixing gently to maintain airiness without overmixing.
- Fill Ramekins and Bake: Evenly divide the batter among the prepared ramekins, filling each about two-thirds full. Place the baking sheet with ramekins on the middle rack of the preheated oven and bake for 20 to 25 minutes, until the tops are golden and spring back lightly to touch.
- Rest and Serve: Let the cakes rest for 5 minutes after baking to allow the centers to set slightly. Run a knife around the edges of each ramekin, gently invert onto serving plates, and let rest for 1 minute. Dust the tops with powdered sugar if desired and serve warm to enjoy the luscious gooey centers.
Notes
- Do not overbake; the center should remain gooey.
- Use fresh lemon zest for the best citrus flavor.
- Ensure the chocolate is melted gently to prevent burning.
- Filling ramekins only two-thirds full allows for proper rising without overflow.
- Serve immediately after dusting for best texture and appearance.
