White Chocolate Lemon Lava Cakes (Print Version)
Soft mini cakes feature bursting white chocolate centers wrapped in light lemon sponge—citrus meets creamy decadence.
# Ingredients:
→ White Chocolate Lemon Centers
01 -
100 g white chocolate, finely chopped
02 -
40 g unsalted butter
03 -
Zest of 1 lemon
04 -
1 tablespoon heavy cream
→ Lemon Sponge Cake
05 -
80 g unsalted butter, softened
06 -
100 g granulated sugar
07 -
2 large eggs, at room temperature
08 -
1 teaspoon vanilla extract
09 -
Zest of 1 lemon
10 -
2 tablespoons fresh lemon juice
11 -
100 g all-purpose flour
12 -
1/2 teaspoon baking powder
13 -
1/4 teaspoon salt
→ Garnish (Optional)
14 -
Lemon zest curls
15 -
Edible flowers
16 -
Powdered sugar, for dusting
# Steps to Follow:
01 -
In a heatproof bowl, combine the white chocolate, butter, lemon zest, and heavy cream. Melt gently over a double boiler or microwave in short bursts, stirring until completely smooth. Spoon the mixture into 6 small silicone molds or an ice cube tray. Freeze for at least 1 hour until firm.
02 -
Preheat the oven to 190°C. Grease 6 mini ramekins or muffin tin wells and line the bases with parchment paper rounds.
03 -
In a mixing bowl, cream the softened butter and sugar until pale and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Add vanilla extract, lemon zest, and lemon juice, mixing until smooth.
04 -
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually fold the dry mixture into the wet ingredients until just combined.
05 -
Spoon about 1 tablespoon of batter into the bottom of each prepared ramekin. Place a frozen white chocolate center in the middle of each, then cover with remaining batter so the center is fully enclosed.
06 -
Bake for 11 to 13 minutes, or until the edges are set but centers remain slightly soft. The tops should spring back when lightly pressed.
07 -
Let the cakes cool in the ramekins for 2 minutes, then run a knife around the edges and carefully invert onto serving plates.
08 -
Garnish with lemon zest curls, edible flowers, and a dusting of powdered sugar if desired. Serve immediately for a molten center.
# Additional Notes:
01 -
For intensified lemon flavor, add a few drops of lemon extract to the batter.
02 -
Serve the cakes warm to enjoy the molten chocolate center.
03 -
Chocolate centers can be prepared ahead and frozen until ready to bake.
04 -
Substitute a gluten-free flour blend in place of all-purpose flour for a gluten-free option.
05 -
Pairs well with Moscato or Champagne for festive occasions.