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Name: Lemon Lava Cake- Tina's
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 8 ounces White chocolate; 8 tablespoons Unsalted butter; 1 1/2 cups Powdered sugar sifted; 3 large eggs; 3 large egg yolks; 1 teaspoon vanillla extract; 2 tablespoons Lemon Juice; 2 zest of lemons; 1/2 cup Flour; 1/4 teaspoon Salt; Topping Options - Whipped Cream, Fruit, Ice Cream

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INGREDIENTS

8 ounces White chocolate
8 tablespoons Unsalted butter
1 1/2 cups Powdered sugar ; sifted
3 large eggs
3 large egg yolks
1 teaspoon vanillla extract
2 tablespoons Lemon Juice
2 zest of lemons
1/2 cup Flour
1/4 teaspoon Salt
Topping Options - Whipped Cream, Fruit, Ice Cream

Servings

INSTRUCTIONS

2 In a large microwave safe bowl, melt white chocolate and butter together in 30 second increments.

3 Once melted, whisk in sugar, eggs, yolks, vanilla, lemon, and lemon zest until the ingredients are fully combined.

4 Using a spatula, gently stir in flour and salt. Don’t overmix.

5 Pour the batter into the prepared ramekins.

6 Bake for 15-17 minutes, if they are still jiggly, put back in oven for a couple of more minutes.

7 Let cool in pan for 5 minutes.

8 Run a knife along the sides of the cakes.

9 Flip each ramekin onto a plate. The cakes should pop out.

10 Top with more powdered sugar, whipped cream, fruit, ice cream, etc and serve immediately!

NOTES

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Lemon Lava Cake- Tina's

8 ounces White chocolate
8 tablespoons Unsalted butter
1 1/2 cups Powdered sugar sifted
3 large eggs
3 large egg yolks
1 teaspoon vanillla extract
2 tablespoons Lemon Juice
2 zest of lemons
1/2 cup Flour
1/4 teaspoon Salt
 Topping Options - Whipped Cream, Fruit, Ice Cream

1	Preheat oven to 425 degrees F and butter the cavities of a 6 ramekins. Butter instead of cooking spray helped prevent sticking, but you need to reeeeally butter the cavities to keep the cakes from sticking.
2	In a large microwave safe bowl, melt white chocolate and butter together in 30 second increments. 
3	Once melted, whisk in sugar, eggs, yolks, vanilla, lemon, and lemon zest until the ingredients are fully combined. 
4	Using a spatula, gently stir in flour and salt. Don’t overmix. 
5	Pour the batter into the prepared ramekins. 
6	Bake for 15-17 minutes, if they are still jiggly, put back in oven for a couple of more minutes.
7	Let cool in pan for 5 minutes. 
8	Run a knife along the sides of the cakes. 
9	Flip each ramekin onto a plate. The cakes should pop out. 
10	Top with more powdered sugar, whipped cream, fruit, ice cream, etc and serve immediately!

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Christy

Nutrition

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Serving Size: 1 Serving (272g)
Recipe Makes: 6 Servings

Calories: 812
Calories from Fat: 522 (64%)

Amt Per Serving		% DV

	Total Fat 58g	77 %
	Saturated Fat 27.4g	137 %
	Monounsaturated Fat 20.2g
	Polyunsanturated Fat 5.5g
Cholesterol 1416.5mg		436 %
Sodium 243.8mg		8 %
Potassium 357.9mg		9 %
Total Carbohydrate 46g		14 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 45.9g
Protein 28.9g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 812

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