Lemon Molten Cake

Yield: 2 8oz Ramekin / 4 servings

Category: Lava Cakes

Cuisine: French

Reference: Original Recipe

Ingredients

• 85g White chocolate
• 85g Unsalted butter
• 80g Granulated sugar
• 2 Medium eggs
• 1 Zest of lemon
• 3 tbsp Fresh lemon juice
• ½ tsp Vanilla extract
• 4 tbsp All-purpose flour
• Pinch of salt
• Butter and cocoa powder for greasing ramekins

Steps

1. Preheat your oven to 220°C (428°F). Butter 2 ramekins (8oz size) and dust them with a little flour or sugar, tapping out the excess
2. In a microwave-safe bowl or saucepan, melt the 85g unsalted butter and 85g white chocolate. Let it cool slightly.
3. Mix wet ingredients. In a medium bowl, whisk together the 80g granulated sugar, 2 medium eggs, 1 zest of lemon and 3 tbsp fresh lemon juice and ½ tsp vanilla extract until light and fluffy.
4. Add the melted butter and white chocolate, whisk until combined.
5. Gently fold in the 4 tbsp all-purpose flour and salt until just combined. Do not overmix.
6. Divide the batter evenly between the prepared ramekins, filling them about 3/4 full.
7. Place the ramekins on a baking sheet and bake for 18 minutes. The edges should be set, but the center should still be soft and jiggly.
8. Let the cakes cool for 1–2 minutes, then run a knife around the edges to loosen them.