Description
A delicious and indulgent Lemon Lava Cake Dessert with a gooey lemon filling.
Ingredients
Scale
- 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
- 2 tbsp powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 220°C. Grease six 175 ml ramekins with nonstick spray and arrange them on a baking sheet.
- Combine white chocolate baking chips and cubed unsalted butter in a medium heatproof bowl. Microwave for 1 minute, stir, then continue in 15-second intervals, stirring after each, until smooth.
- Stir in all-purpose flour, granulated sugar, lemon curd, lemon zest, and vanilla extract until just combined.
- Gently mix in the eggs and egg yolks, being careful not to overmix. Ensure the batter is fully incorporated and smooth.
- Divide the batter evenly among the prepared ramekins, filling each about two-thirds full.
- Place the baking sheet on the middle oven rack and bake for 20 to 25 minutes, until surfaces are golden and spring back when touched.
- Allow the cakes to stand for 5 minutes. Run a knife tip around the inside edge of each ramekin. Invert onto a plate and let rest for 1 minute before lifting the ramekin away slowly.
- Dust the tops with powdered sugar if desired. Serve warm for a gooey centre.
Notes
- Ensure not to overmix the batter to keep the cakes light and fluffy.
- Serve immediately for the best gooey texture.
- Store any leftovers in an airtight container in the refrigerator, but consume within a few days for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 150 mg