White Chocolate Lemon Lava Cakes (Printable Version)

# What You Need:

→ For the White Chocolate Lemon Centers

01 - 100 g white chocolate, finely chopped
02 - 40 g unsalted butter
03 - Zest of 1 lemon
04 - 1 tbsp heavy cream

→ For the Lemon Sponge Cake

05 - 80 g unsalted butter, softened
06 - 100 g granulated sugar
07 - 2 large eggs, room temperature
08 - 1 tsp vanilla extract
09 - Zest of 1 lemon
10 - 2 tbsp fresh lemon juice
11 - 100 g all-purpose flour
12 - 1/2 tsp baking powder
13 - 1/4 tsp salt

→ For 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 pot of simmering water (double boiler) or in the microwave in 20-second bursts, stirring until smooth. Spoon the mixture into 6 small silicone molds or an ice cube tray. Freeze for at least 1 hour, until solid.
02 - Preheat the oven to 190°C (375°F). Grease 6 mini ramekins or muffin tin wells and line the bottoms with rounds of parchment paper.
03 - In a medium bowl, cream the softened butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Add vanilla extract, lemon zest, and lemon juice, and mix to combine.
04 - In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture 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 the remaining batter, ensuring the centers are fully enclosed.
06 - Bake for 11–13 minutes, until the edges are set but the centers remain slightly soft. The tops should spring back lightly when pressed.
07 - Let the cakes cool in the ramekins for 2 minutes, then carefully run a knife around the edges and invert onto serving plates. Garnish with lemon zest curls, edible flowers, and a dusting of powdered sugar if desired. Serve immediately for the best molten center.

# Additional Notes:

01 - For a more intense lemon flavor, add a few drops of lemon extract to the cake batter.
02 - These cakes are best served warm; you can prepare the centers in advance and bake just before serving.
03 - Pair with a glass of Moscato or Champagne for a festive touch.
04 - Substitute gluten-free flour blend for a gluten-free version.

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