This White Chocolate Lemon Lava Cake combines the creamy sweetness of white chocolate with the zesty freshness of lemon to create a spectacular dessert experience. Each cake harbors a molten core of lemon-infused white chocolate that flows out in a delightful cascade upon first cut. Perfect for those who appreciate a unique twist on classic desserts, this recipe is an elegant blend of tangy and sweet flavors encased in a soft, cakey exterior.
Why You’ll Love This: The intriguing combination of white chocolate and lemon offers a refreshing contrast that is 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: Ideal for special occasions such as dinner parties, anniversaries, or Valentine’s Day, this dessert is sure to impress. It can also serve as a luxurious treat for a casual night in or a sophisticated end to a family dinner. The individual serving size makes it a personal and special experience for each guest.
Decoration Tips: Garnish 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 hint of freshness. Serving it with a scoop of vanilla ice cream not only complements the warm cake but also adds a lovely contrast in temperatures.
Ingredients:
- 180g white chocolate, chopped or in chips
- 100g unsalted butter
- 2 whole eggs (approximately 100g)
- 1 egg yolk (approximately 20g)
- 50g powdered sugar
- 1 teaspoon vanilla extract
- 60g freshly squeezed and filtered lemon juice
- Zest of 1 large lemon
- 50g all-purpose flour
- A pinch of fine salt
Instructions:
- Melt Chocolate and Butter:
- Place the white chocolate and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
- Mix Wet Ingredients:
- To the chocolate mixture, add the whole eggs, egg yolk, powdered sugar, vanilla extract, lemon juice, and lemon zest. Whisk thoroughly until well combined.
- Incorporate Dry Ingredients:
- Sift the flour and salt directly into the wet ingredients. Mix gently until just combined and no lumps remain.
- Prepare Molds:
- 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.
- Bake:
- Preheat your Air Fryer to 200°C (392°F). Cook the cakes for 9 to 11 minutes, or until the tops are golden and the centers slightly jiggle when shaken.
- Let the cakes rest in the molds for 3 minutes after baking.
- Unmold and Serve:
- Run a butter knife around the edges of each cake to loosen it from the mold. Carefully invert each cake onto a serving plate.
- Serve immediately while warm, accompanied by a dusting of sugar, fresh berries, or a scoop of vanilla ice cream.
Enjoy your White Chocolate Lemon Lava Cake, a delightful dessert that’s as thrilling to break into as it is to eat!
