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White Chocolate Lemon Lava Cake: A Zesty Twist on a Decadent Dessert

White Chocolate Lemon Lava Cake: A Zesty Twist on a Decadent Dessert

This White Chocolate Lemon Lava Cake combines the creamy sweetness of white chocolate with the tangy freshness of lemon to create a spectacular dessert experience. Each cake houses a melted core of lemon-infused white chocolate that flows in a delicious waterfall from the first cut. Perfect for those who enjoy a unique twist on classic desserts, this recipe is an elegant blend of tart and sweet flavors encased in a soft, doughy exterior.

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Why you'll love it: The intriguing combination of white chocolate and lemon provides a refreshing contrast not commonly found in typical lava cakes. The acidity of the lemon balances the sweetness of the white chocolate, making each bite a perfect harmony of flavors. This dessert is not only a visual treat but also a delight to the palate, with its gooey center and perfectly cooked outer layer.

Perfect occasion: Perfect for special occasions like dinner parties, birthdays, or Valentine's Day, this dessert is sure to impress. It can also serve as a luxurious treat for a casual evening or a sophisticated ending to a family dinner. The individual portion sizes make it a personal and special experience for each guest.

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Decorating Tips: replaces the word nice with emptyp each cake with a dusting of powdered sugar, a few fresh berries and a sprig of mint to enhance its visual appeal and add a touch of freshness. Serving it with a scoop of vanilla ice cream not only complements the warm cake, but also adds a nice contrast in temperatures.

Ingredients:

  • 180 g white chocolate, chopped or in chips
  • 100g unsalted butter
  • 2 whole eggs (around 100g)
  • 1 egg yolk (about 20g)
  • 50g powdered sugar
  • 1 teaspoon of vanilla extract
  • 60g freshly squeezed and filtered lemon juice
  • The zest of 1 large lemon
  • 50 g all-purpose flour
  • A pinch of fine salt

Instructions:

  1. Melt the chocolate and the butter :
    • Place the white chocolate and butter in a microwave-safe bowl. Microwave every 30 seconds, stirring in between, until completely melted and smooth.
  2. Mix the wet ingredients:
    • replaces the word nice with empty the chocolate mixture, add the whole eggs, egg yolk, powdered sugar, vanilla extract, lemon juice and lemon zest. Whisk carefully until well combined.
  3. Add the dry ingredients:
    • Sift the flour and salt directly into the wet ingredients. Mix gently until everything is well combined and no lumps remain.
  4. Prepare the mussels:
    • Brush 5 to 8 individual molds, such as timbales or ramekins, with melted butter to prevent sticking.
    • Fill each mold three-quarters full with the batter.
  5. Cook:
    • Preheat your air fryer to 200°C (392°F). Bake the cakes for 9 to 11 minutes, or until the tops are golden brown and the centers jiggle slightly when shaken.
    • Let the cakes rest in the molds for 3 minutes after baking.
  6. Unmold and serve:
    • Run a butter knife around the edges of each cake to loosen it from the pan. Carefully invert each cake onto a serving plate.
    • Serve immediately warm, with a sprinkling of sugar, fresh berries or a scoop of vanilla ice cream.

Enjoy your white chocolate and lemon lava cake, a delicious dessert that is as exciting to taste as it is to eat!

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