Description
This luscious Lemon Lava Cake Dessert features a gooey, molten lemon curd center encased in a rich white chocolate and butter cake. Bursting with bright lemon zest and a hint of vanilla, this delightful treat is perfect for a special occasion or an elegant dessert that impresses with every bite.
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 the oven to 220°C. Grease six 175 ml ramekins thoroughly with nonstick spray and place them on a baking sheet for easy handling.
- Melt chocolate and butter: In a medium heatproof bowl, combine white chocolate chips and cubed unsalted butter. Microwave for 1 minute, then stir. Continue microwaving in 15-second intervals, stirring after each, until the mixture is completely smooth and combined.
- Mix dry and lemon ingredients: Stir in all-purpose flour, granulated sugar, lemon curd, lemon zest, and vanilla extract into the melted chocolate mixture until just combined, ensuring not to overmix.
- Add eggs: Gently incorporate the whole eggs and egg yolks into the batter, mixing carefully to maintain a smooth texture without overworking the batter.
- Fill ramekins: Evenly divide the batter among the prepared ramekins, filling each about two-thirds full to allow room for rising.
- Bake the cakes: Place the baking sheet with ramekins on the middle rack of the oven and bake for 20 to 25 minutes. The cake surfaces should turn golden and spring back slightly when touched.
- Rest and unmold: Let the cakes stand for 5 minutes after baking. Carefully run a knife tip around the inside edges of each ramekin to loosen. Invert each cake onto a plate and allow them to rest for an additional minute before gently lifting away the ramekin.
- Serve: Dust the tops with powdered sugar if desired. Serve the Lemon Lava Cakes warm for that perfect gooey molten center experience.
Notes
- Use fresh lemon zest for the brightest citrus flavor.
- Be careful not to overmix the batter once the eggs are added to keep the texture tender.
- Adjust baking time slightly depending on your oven for the perfect molten center.
- Serve immediately after unmolding for best gooey texture, or rewarm briefly in the oven if made ahead.
