Description
Indulging in a dessert that brings together a fluffy cake exterior and a luscious, gooey lemon filling is an experience like no other.
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
- Start by preheating your oven to 220°C (428°F), ensuring it’s hot enough to create that perfect lava cake texture. While the oven warms up, take your six ramekins and generously coat the insides with nonstick spray, which will allow the cakes to release smoothly after baking. Place the ramekins on a baking sheet; this setup not only makes it easy to move them in and out of the oven but also catches any overflow that may occur while baking. Your prep work here sets the stage for success!
- In a heatproof bowl, combine the white chocolate baking chips and cubed unsalted butter. This mixture needs to be melted gently, so pop it in the microwave for one minute. After the time is up, stir and return to the microwave in 15-second intervals until the mixture is completely smooth. This is crucial to avoid burning the chocolate. A smooth blend will create a luxurious texture for your cakes that contributes to the wow factor.
- Once your chocolate and butter mixture is ready, you’ll add in the all-purpose flour and granulated sugar. Mix gently to combine, avoiding overworking the flour, which could make the cakes tough. Next, introduce the lemon curd, lemon zest, and vanilla extract to the mixture, gently stirring until everything is just combined. With the batter ready, it’s time to fold in the eggs and egg yolks—this step requires a gentle touch to maintain the airiness of the mixture. Ensure all ingredients are fully incorporated without overmixing.
- Divide your batter evenly among the prepared ramekins, filling them about two-thirds full. This allowance gives the cakes space to rise. Place the baking sheet on the middle rack of your preheated oven, allowing the cakes to bake for 20 to 25 minutes until they achieve a beautiful golden surface and spring back when touched. Keep a close eye on them, as overbaking will result in a less gooey center!
- After baking, let the cakes rest for five minutes—a crucial moment that allows the centers to set slightly. Once rested, run a knife tip around the inside edge of each ramekin to help release the cakes. Invert them gently onto serving plates and let them rest for about a minute. You’ll want to lift the ramekin away slowly to maintain that beautiful shape. For the finishing touch, dust the tops with powdered sugar if you desire and serve them warm to enjoy the delightful gooey center.
Notes
Make sure to monitor the baking time closely—every oven is different, and overbaking can lead to a less molten center.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 90 mg
- Protein: 6 g