Lemon and White Chocolate Lava Cake

Lemon and White Chocolate Lava Cake
Easy
Makes: 7
  • Good to go
  • Long shelflife
  • Quick & easy (production)
  • Good for freezing
The Lemon and White Chocolate Lava Cake is very versatile plus fast and easy to make as you can prep the batter ahead of time and freeze it raw or baked! Featuring a bright natural yellow color and a fresh taste, it's the perfect summer version of the classical dark chocolate lava cake.
The Lemon and White Chocolate Lava Cake is very versatile plus fast and easy to make as you can prep the batter ahead of time and freeze it raw or baked! Featuring a bright natural yellow color and a fresh taste, it's the perfect summer version of the classical dark chocolate lava cake.
Shelf life:
2 Days
Conservation:
Room Temperature
Containing: 2 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Lemon Curd

Ingredients

  • 4.4 oz
    lemon juice
  • 0.2 oz
    lemon zest
  • 5.3 oz
    eggs
  • 4.6 oz
    sugar
  • 0.5 oz
    corn starch
  • 15.4 gr
    salt
  • 2.1 oz
    butter

Preparation

  1. Heat the lemon juice and zest.
  2. In a bowl, mix the eggs, sugar, salt, and corn starch with a whisk.
  3. Combine the two mixtures and bring to a boil while mixing.
  4. When the cream is cooked, stop the heat and add the butter.
  5. Pour in a shallow pan and cover with plastic wrap.

View tools

  • Whisk
  • Bowl(s)
  • Cooking pot

Lemon and White Chocolate Lava Cake Batter

Ingredients

Preparation

  1. Melt the butter and chocolate together and set aside.
  2. Mix the eggs, yolks, lemon zest, and sugar.
  3. Add the lemon curd.
  4. Mix the two preparations together.
  5. Add the sifted flour and don't overmix.
  6. Line the sides of the individual cake rings of 6 cm in diameter and 4.5 cm in height with parchment paper and place on top of a tray with a silpat.
  7. Pour 90g of the batter into the cake rings with a piping bag.
  8. Bake at 190 degrees celsius for about 7 minutes. Time may very depending on your oven and mold. The middle of the cake needs to be soft in order to be runny when it is served.

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