Description

This Lemon Lava Cake Dessert is a delightful treat combining the rich creaminess of white chocolate and butter with the bright, tangy flavor of lemon curd. Perfectly baked to have a soft, gooey center encased in a tender cake, it offers a luscious contrast of texture and taste. These individual ramekin cakes are elegant yet easy to prepare, ideal for serving as a sophisticated dessert at any occasion.

Ingredients

Scale

Chocolate and Butter 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

Finishing

2 tbsp powdered sugar for dusting (optional)

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Instructions

Preheat and Prepare Ramekins: Preheat your oven to 220°C (428°F). Grease six 175 ml ramekins with nonstick spray and arrange them on a baking sheet to ensure easy transfer in and out of the oven.
Melt Chocolate and Butter: In a medium heatproof bowl, combine the white chocolate chips and cubed unsalted butter. Microwave for 1 minute, then stir. Continue microwaving in 15-second intervals, stirring each time, until the mixture is fully melted and smooth with no lumps.
Combine Dry and Wet Ingredients: Stir the all-purpose flour, granulated sugar, lemon curd, lemon zest, and vanilla extract into the melted chocolate and butter mixture until just combined to form a smooth batter without overmixing.
Add Eggs: Gently fold in the 4 large eggs and 4 large egg yolks carefully to avoid overmixing, ensuring the batter becomes homogeneous and silky.
Fill Ramekins: Evenly divide the batter among the prepared ramekins, filling each about two-thirds full to allow room for rising and molten center formation.
Bake: Place the baking sheet with ramekins on the middle oven rack. Bake for 20 to 25 minutes until the tops turn golden and spring back slightly when lightly pressed, indicating the cake is set but the center remains molten.
Cool and Release: Let the cakes stand for 5 minutes after baking. Then, run a knife tip carefully around the inside edges of each ramekin to loosen the cakes. Invert each ramekin onto a serving plate and let them sit for 1 minute before lifting the ramekins away slowly to reveal the lava cakes.
Serve: Optionally, dust the tops of the cakes with powdered sugar for an elegant touch. Serve warm so the gooey lemon-infused center can be fully enjoyed.

Notes

Ensure not to overmix the batter when adding eggs; this keeps the cakes tender and allows the molten center to form.
Use fresh lemon zest for the brightest citrus flavor; avoid pre-grated or dried zest.
The baking time can vary slightly depending on your oven; check the cakes closely after 20 minutes to prevent overbaking.
Allow cakes to cool slightly before inverting to avoid breaking the delicate edges.
Serving these warm maximizes the molten lava effect and flavor impact.