Callebaut Lemon and White 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.

Course: Dessert

Cuisine: American, French

Keyword: Cake, chocolate, Confections, sweet

Difficulty: Easy, Intermediate

Brand: Callebaut

Seasonal: Summer

Servings:

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 oz Callebaut W2 28% White Chocolate Callets

Instructions

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.
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.