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Zesty Lemon Lava Delight

This Zesty Lemon Lava Cake is a delightful dessert that combines a warm, gooey lemon center with a rich, chocolatey exterior. Perfect for impressing guests or treating yourself, each bite offers a perfect balance of tart and sweet.

Ingredients

Scale
  • 5 oz white chocolate
  • 1/2 cup (1 stick) unsalted butter
  • 2/3 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup Lemon Curd
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 4 large egg yolks
  • Powdered sugar (optional garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Generously butter 8 six-ounce ramekins with unsalted butter and arrange them on a baking sheet.
  2. In a large microwave-safe bowl, combine the white chocolate and unsalted butter. Microwave on high for 1 minute, then stir. Continue microwaving in 15-second intervals until fully melted and glossy.
  3. Once melted, whisk in the all-purpose flour and powdered sugar until no lumps remain. The mixture will be thick and slightly grainy.
  4. Add the lemon curd, lemon zest, and vanilla extract to the bowl. Mix until fully combined, then add the 4 large eggs and 4 large egg yolks, whisking until the batter is smooth and creamy.
  5. Carefully pour the batter evenly into the prepared ramekins, filling them about 3/4 full.
  6. Place the baking sheet with the filled ramekins in the preheated oven and bake for 15-20 minutes. The edges should be set while the center remains soft and slightly jiggly.
  7. Once baked, remove the cakes from the oven and let them stand for 5 minutes to firm up slightly. Run a butter knife around the edges to loosen each cake.
  8. Invert each ramekin onto a serving plate, tap gently to release the cake, and dust with powdered sugar if desired. Serve immediately while the center is still warm and gooey!

Nutrition

Keywords: For a dairy-free version, substitute unsalted butter with coconut oil. If you don't have lemon curd, you can make a homemade version using fresh lemon juice, sugar, and cornstarch.