Lemon Lava Cake
- 1 (4 oz) white chocolate baking bar (I like Ghirardelli best) – broken into pieces
- ½ cup unsalted butter – cut into pieces
- 2/3 cup flour
- ½ cup powdered sugar
- ¼ tsp salt
- 4 eggs
- 4 egg yolks
- ¾ cup lemon curd (I like Trader Joe’s brand and the 10.5 oz jar is ¾ cup)
- 1 ½ Tbl fresh lemon zest (approx. the zest of 2 lemons)
- ½ tsp pure vanilla extract
Preheat oven to 425°F degrees. Place your Flexipan Straight Muffin Tray on your Perforated Baking Sheet and set aside.
Using your Mini Cake Mold, melt the butter & white chocolate together. Start with 1 minute on 50% power, stir and then do 30 seconds on 50% power until melted, stirring every 30 seconds. While chocolate & butter are melting, measure and prepare other ingredients.
Using your Stainless Mixing Bowl, whisk together flour, sugar & salt. Add butter/chocolate mixture once melted and smooth. Immediately add all remaining ingredients and whisk until combined and no clumps are present.
Using your mini ladle, fill each well of the Straight Muffin Tray approx. ½-2/3 full. This recipe fits perfectly in the 12 shape Flexipan Straight Muffin Tray so if you are using another Flexipan, plan accordingly.
Bake for 12-14 minutes until centers are puffy and just beginning to set. If you bake too long you will not have the lava center, I recommend checking after 10 minutes if your oven runs a little hot.
Let cool for 5-10 minutes and then unmold by gently pressing up from the bottom of each muffin well. Serve warm or at room temp with fresh whipped cream and berries.