Watch the video below and you’ll see why.
It’s ooey. It’s gooey. It’s decadent without being too heavy. It’s lemony, chocolatey, sweet, melty perfection and I can’t stop drooling about it.
And guess what else? It’s actually easy to make! 😱 😍
I’ve been wanting to make a lava cake since like Valentine’s Day, but as you can see, life got in the way, and I’m just getting around to make one the very last day of June. 😉
Originally, I wanted to make a milk chocolate one, but helloooo it’s summer, and summer = all the lemon things. And lemon is meant to be paired with sweet, creamy white chocolate, so here you go: a White Chocolate Lemon Lava Cake.
I also was going to make these in individual ramekins, but really
Ingredients
- 8 ounces white chocolate
- 8 tablespoons unsalted butter
- 1 1/2 cups powdered sugar sifted
- 3 large eggs
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- zest of 2 lemons
- 1/2 cup all purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat oven to 425 degrees F and butter the cavities of a 6 cavity jumbo muffin tin.*
- In a large microwave safe bowl, melt white chocolate and butter together. It should only take 60 seconds in the microwave.
- Once melted, whisk in sugar, eggs, yolks, vanilla, lemon, and lemon zest until the ingredients are fully combined.
- Using a spatula, gently stir in flour and salt. Don't overmix.
- Pour the batter into the prepared muffin tin.
- Bake for 15-17 minutes (mine were perfect at 15).
- Let cool in pan for 5 minutes.
- Run a knife along the sides of the cakes.
- Place a baking sheet on top of the muffin pan and flip them. The cakes should pop out.
- Top with more powdered sugar, whipped cream, fruit, ice cream, etc and serve immediately!
Notes
*I found that using butter instead of cooking spray helped prevent sticking, but you need to reeeeally butter the cavities to keep the cakes from sticking.
thanks done share recipes to : https://showmetheyummy.com/lemon-lava-cake-recipe/