Equipment
- Saucepan
- Mixing Bowl
- Whisk
- Shallow Pan
- Heat-Proof Bowl
- Saucepan
- Mixing Bowls
- Whisk
- Sieve
- Ramekins
- Parchment Paper
- Baking Tray
- Oven
- Spatula
Ingredients
Lemon Curd
- 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
Lemon and White Chocolate Lava Cake Batter
- 4.4 oz Unsalted Butter
- 7.1 oz Eggs
- 2.5 oz Egg Yolks
- 0.4 oz Lemon Zest
- 2.1 oz Sugar
- 3.5 oz Lemon Curd
- 2.8 oz Cake Flour
- 4.9 0z Callebaut W2 28% White Chocolate Block
Instructions
Lemon Curd
- Heat the lemon juice and zest.
- In a bowl, mix the eggs, sugar, salt, and corn starch with a whisk.
- Combine the two mixtures and bring to a boil while mixing.
- When the cream is cooked, stop the heat and add the butter.
- Pour in a shallow pan and cover with plastic wrap.
Lemon and White Chocolate Lava Cake Batter
- Melt the butter and chocolate together and set aside.
- Mix the eggs, yolks, lemon zest, and sugar.
- Add the lemon curd.
- Mix the two preparations together.
- Add the sifted flour and don't overmix.
- 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.
- Pour 90g of the batter into the cake rings with a piping bag.
- 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.