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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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (272g)|
|Recipe Makes: 6 Servings|
|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 %|
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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.
Calories per serving: 812
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