I thought lava cakes are complicated to make. But not really. These are so easy to make.
1 (4 oz) white chocolate baking bar, broken into pieces
1/2 cup (113g) unsalted butter, diced into 1 Tbsp pieces
2/3 cup (92g) all-purpose flour
1/2 cup (60g) powdered sugar
1/4 tsp salt
4 large eggs
4 large egg yolks
3/4 cup (226g) bottled lemon curd
1 1/2 Tbsp fresh lemon zest
1/2 tsp vanilla extract
Prepare all ingredients in the working table. Make sure all ingredients should be ready for mixing. Because if you let it sit. It may not go together well.
Prepare 6 greased ramekins on a baking tray.
In a medium and microwave safe bowl, add white chocolate and butter. Melt it in microwave in 30 second intervals, stirring well between intervals until smooth (the last interval you may only need 15 seconds. Mix it well.
In another bowl, add powdered sugar, pour over the melted white chocolate mixture, flour, salt, eggs, egg yolks, lemon curd, lemon zest and vanilla. Whisk them all together until well incorporated.
Pour mixture into ramekins filling each about ¾ full. Bake in preheated oven at 425 degrees until edges are golden brown and centers are puffy and just beginning to set, about 14 – 17 minutes.
Transfer on a wire rack and let it stand for 10 minutes.
Run a knife around edge to ensure they are loosened then invert cakes onto individual dessert plates. Dust it with powdered sugar.
Serve and enjoy!