Lemon Lava Cake

Course Dessert


  • 1 4-oz white chocolate baking bar  (I like Ghirardelli best) – broken into pieces
  • 1/2 cup unsalted butter (cut into pieces)
  • 2/3 cup flour
  • 1/2 cup powdered sugar
  • 1/4 tsp salt
  • 4 eggs
  • 4 egg yolks
  • 3/4 cup lemon curd  (I like Trader Joe’s brand and the 10.5 oz jar is ¾ cup)
  • 1 1/2 tbsp fresh lemon zest (approx. the zest of 2 lemons)
  • 1/2 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.