Meyer Lemon Molten Cakes with Raspberries and Cream

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When planning holiday or entertaining menus, I always start with dessert first. Why? I have an arsenal of sweet recipes to choose from and it is always hard to narrow it down to the right one. And it can be the more labor intensive part of the meal with the creaming of butter and sugar, the rolling of the dough, the baking, the frosting, on and on… Having said that, this recipe was not hard to decide on and it comes together in no time with just a whisk and a bowl.

However, before I talk about it I want to give you a little background. My children and I are visiting my parents in Charleston, S.C. this week during their Spring Break vacation. Unfortunately, my husband is not able to travel with us. Since we will not be home to spend Easter with him, I made an Easter celebration dinner on Monday before I left. He’s happy to have leftover ham sandwiches while I am gone and I am happy that I have some of the recipes to share with you. 

I first made this last year and it was good, but I knew I could make it better. After a reader (shout out to Bobbi☺) reminded me that I needed to finally share the recipe, I put it on my springtime menu to-do list. I knew it would be the perfect ending to our Easter meal.  

I am sure many of you are familiar with the popular chocolate molten lava cakes. This is a unique and wonderful twist on that concept. The original recipe called for lemon curd, but I prefer the balanced tartness of Meyer lemon curd. I used some from a batch of homemade, but you can substitute store-bought with good results.  Raspberries and lemons go hand-in-hand for a sweet pairing. A dusting of confectioners’ sugar and a dollop of sweetened whipped cream help to finish the dessert. Although not pictured, after one bite, I knew there was one more layer that would really make this dessert sing. A batch of Red Currant-Raspberry sauce in the freezer sealed the deal. The bonus to this recipe is that the batter can be prepared and refrigerated up to 24 hours in advance. So you can bake these while dinner is on the table, then impress your family or guests with these individual cakes.

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Meyer Lemon Molten Cakes with Raspberries and Cream

By Nicole

Prep: 10 minutes mins

Cook: 15 minutes mins

Cool Time: 5 minutes mins

Total: 30 minutes mins

Servings: 8

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Wow your guests with these Meyer lemon lava cakes!

Equipment

• Ramekins

Ingredients 

1x2x3x

• ▢ 8 tablespoons (4 ounces) unsalted butter
• ▢ 1 (4 ounce) white chocolate baking bar, broken into pieces
• ▢ ⅔ cup unbleached all-purpose flour
• ▢ ½ cup confectioners’ sugar
• ▢ Pinch of Kosher salt
• ▢ 4 extra-large eggs, lightly beaten
• ▢ 4 extra-large egg yolks, lightly beaten
• ▢ ¾ cup Meyer lemon curd or lemon curd
• ▢ 2 teaspoons freshly grated Meyer lemon zest or lemon zest
• ▢ ½ teaspoon pure vanilla extract

Accompaniments

• ▢ Fresh berries
• ▢ Lightly sweetened whipped cream

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Instructions 

• Preheat the oven to 425ºF. Grease 8 (4 ounce) custard cups with softened butter or non-stick baking spray. Place them onto a rimmed baking sheet; set aside.
• In a large microwave-safe bowl, melt the butter and white chocolate, stirring every 15 seconds until melted and smooth, about 60-90 seconds. Remove from the microwave and whisk until smooth. Add the flour, sugar and salt; mix well. Add the eggs, yolks, lemon curd, zest, and vanilla and whisk until blended. Divide the batter evenly into the prepared custard cups.
• Bake for 13-15 minutes or until the edges are just starting to to turn golden brown and the center is puffy and just beginning to set. Transfer the custard cups to a wire rack and let cool for 5 minutes. Run the tip of a paring knife around the edges of the cakes to loosen. Invert the cakes onto small dessert plates or dishes. Dust the top with confectioners' sugar. Garnish with fresh raspberries and serve with whipped cream and/or coulis. Enjoy!

Notes

Lemon can be used instead of Meyer lemon.

Make Ahead: 

The batter can be made and poured into the ramekins 1-2 days in advance. Cover the ramekins with plastic wrap and refrigerate. Proceed with the recipe and bake,  adding an extra 30-60 seconds to the baking time to account for the cold batter.

Nutrition

Calories: 301kcal, Carbohydrates: 29g, Protein: 6g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 209mg, Sodium: 101mg, Potassium: 56mg, Fiber: 0.4g, Sugar: 20g, Vitamin A: 599IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!