Meyer Lemon Molten Cakes with Raspberries and Cream

makes 8 cakes


8 Tablespoons (4-ounces) unsalted butter

1 (4-ounce) white chocolate baking bar, broken into pieces

2/3 cup unbleached all-purpose flour

1/2 cup confectioners' sugar

Pinch of kosher salt

4 extra large eggs, lightly beaten

4 extra large egg yolks, lightly beaten

2 teaspoons freshly grated Meyer lemon zest

1/2 teaspoon pure vanilla extract


Accompaniments

Confectioners' sugar for dusting

Sweetened whip cream 

Fresh raspberries

Red-Currant Raspberry Coulis (optional)


Preheat the oven to 425º F.  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!


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