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Lemon White Chocolate Lava Cakes

Oh, yes. We’re going there.

This dessert combines lemon, which I adore, and white chocolate, which my mom loves.

lemon lava cake finished

The white chocolate taste was actually my biggest concern, since white chocolate really freaks me out. That sounds like a weird thing to freak you out, I know, but it’s just so waxy and weird and IT’S NOT CHOCOLATE! It’s a chocolate imposter, and I will not stand for it!

lemon lava cake finished2

Okay, breathing. Back to lemon zest, which is soothing and delightful…

lemon lava cake lemon zest closeup

So here’s an awesome, easy dessert that’s a good balance of sweet and tart. I added a little lemon extract as well, to help cover up the white chocolate taste. You could make it as a regular chocolate cake too, which I will DEFINITELY be trying soon.

lemon lava cake ramekins

Preheat the oven to 400 F. Spray 4 or 5 custard cups or ramekins liberally with non-stick spray and place on a baking sheet. Note, I used two small ramekins and one larger one, but I wouldn’t necessarily recommend that because the batter in the larger ramekin had trouble reaching the right consistency inside and out.

As a side note, if I make these again, I think I’ll lower the oven temp by about 10 degrees and bake for a couple minutes longer. The tops scorched slightly, but I felt they needed another minute or two to set up.

lemon lava cake chocolate butter

Melt the butter and white chocolate in a large, microwavable bowl for 1 minute and 20 seconds.

lemon lava cake chocolate butter melted

Whisk that gooey goodness together till completely melted and smooth.

lemon lava cake powdered sugar

Next, add the powdered sugar, and whisk until combined.

lemon lava cake eggs

Add eggs and the one egg yolk, and combine this as well.

lemon lava cake lemon zesting

lemon lava cake flour

Finally, whisk in the flour and lemon zest. I added a little lemon extract too, to help cover up the white chocolate taste.

lemon lava cake batter

Now you’ve gone and done it.

lemon lava cake cat

Someone’s hoping for handouts.

lemon lava cake batter ramekins

Pour the mixture evenly into the sprayed cups or ramekins.

lemon lava cake finished3

Bake for 13-15 minutes, until the sides are firm and center is soft. If I make these again, I would actually recommend maybe lowering the temp by 10 degrees and baking a few minutes more. I had issues with the tops scorching slightly.

lemon lava cake finished4

My mom and I loved these, but I’ll say that I even loved it more the next day when it was chilled and delicious.

Lemon White Chocolate Lava Cake

  • 4 ounces of white chocolate
  • 1 stick of butter
  • 1 cup of powdered sugar
  • 3 whole eggs
  • 1 egg yolk
  • 6 tablespoons of flour
  • 1/2 teaspoon of lemon zest
  • Lemon extract (optional)

Preheat the oven to 400 F. Spray 4 custard cups or ramekins liberally with non-stick spray and place on a baking sheet. Note, I used two small ramekins and one larger one, but I wouldn’t recommend that because the batter in the larger ramekin had trouble reaching the right consistency inside and out.

Melt the butter and chocolate in a large, microwavable bowl for 1 minute and 20 seconds. Whisk together till completely melted. Add powdered sugar, and whisk until combined. Add eggs and the one egg yolk, and combine this as well. Finally, whisk in the flour and lemon zest (and lemon extract if you’re using it).

Pour the mixture evenly into the sprayed cups or ramekins. Bake for 13-15 minutes, until the sides are firm and center is soft. Once cooled, invert onto a plate (if it’ll let you), and serve (with ice cream, if that’s how you roll).

Original recipe here

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Trackbacks

  1. […] this rosemary chicken lasagna, which I’d been wanting to make for forever, and finished with white chocolate lemon lava cakes. And despite the work, we weren’t sorry—we WERE […]

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  2. […] adapted this from a lemon white chocolate lava cake recipe my mom and I tried a few months ago. What’s great about these vs. a lot of chocolate […]

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