LEMON MOLTEN CAKE RECIPES
LEMON MOLTEN CAKE WITH RASPBERRIES RECIPE | LAND O’LAKES
Steps:
- Heat oven to 425°F. Grease 8 (6-ounce) custard cups. Place onto ungreased 15x10x1-inch baking pan; set aside.
- Place butter and baking bar in bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, 60-90 seconds or until melted and smooth.
- Stir in flour and powdered sugar; mix well. Add eggs, egg yolks, lemon curd and lemon zest; beat with wooden spoon or whisk until blended. Pour evenly into prepared custard cups.
- Bake 14-16 minutes or until edges are golden brown and center is puffy and just beginning to set. Let stand 10 minutes. Run tip of knife around edge of custard cup to loosen. Invert onto individual dessert plates. Shake to loosen. Sprinkle tops with powdered sugar. Serve with whipped cream. Garnish with fresh raspberries and mint sprigs, if desired.
Nutrition Facts : Calories 410 calories, FatContent 22 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 265 milligrams, SodiumContent 160 milligrams, CarbohydrateContent 44 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 7 grams
LEMON MOLTEN LAVA CAKES RECIPE | RECIPES.NET
A dessert deserving to be a staple in your home! This amazing molten lava cake is infused with a decadent lemon curd that cuts nicely through the rich cake.
Provided by Lydia Gardner
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 7
Number Of Ingredients 14
Steps:
- Cake:
- Preheat oven to 425 degrees F. Place 7 (6 ounce) custard cups on an 18x13-inch rimmed baking sheet.
- Place white chocolate and butter in a medium-microwave safe mixing bowl. Heat in microwave in 30 second intervals on 50 percent power, stirring well between intervals until melted and smooth (the last interval you may only need 15 seconds).
- Stir in flour, powdered sugar and salt then add in eggs, egg yolks, lemon curd, lemon zest and vanilla and whisk well to combined.
- Spray custard cups well with non-stick baking spray then pour mixture into cups filling each about ? full (½ cup in each).
- Bake in preheated oven until edges are golden brown and centers are puffy and just beginning to set, about 14 to 17 minutes.
- Let cool on a wire rack 10 minutes.
- Run a knife around edge to ensure they are loosened then invert cakes onto individual dessert plates.
- Cream Topping:
- In a medium mixing bowl using an electric hand mixer set on high speed whip heavy cream until soft peaks form.
- Stir in powdered sugar then whip until stiff peaks form. Transfer mixture to a piping bag fitted with a large star tip.
- Pipe whipped cream over cakes, top with berries and garnish with mint.
Nutrition Facts : CarbohydrateContent 56.22g, CholesterolContent 269.70mg, FatContent 43.67g, FiberContent 0.73g, ProteinContent 9.58g, SaturatedFatContent 25.67g, ServingSize 7.00 , SodiumContent 181.24mg, SugarContent 0.00, UnsaturatedFatContent 12.58g
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