Le­mon and White Choco­late Lava Cakes

Super Food Ideas - - IN THIS ISSUE -


100g un­salted but­ter, soft­ened, chopped, plus ex­tra for greas­ing 230g white choco­late, bro­ken into small pieces (see notes) 130g ic­ing sugar mix­ture 3 eggs 3 egg yolks 1 tea­spoon vanilla bean paste 1 le­mon, zested, juiced 80g plain flour 1 pinch of salt Blue­ber­ries and crème fraîche or thick­ened cream, to serve

1 Pre­heat oven to 220°C. 2 Place but­ter and choco­late into mix­ing bowl and melt 5 min/l00°c/ speed 1. Mean­while, grease 8 sil­i­cone dar­i­ole moulds well with but­ter and place onto a bak­ing tray (see notes). Set aside. 3 Add sugar, eggs, egg yolks, vanilla, le­mon zest and juice to mix­ing bowl and mix 10 sec/speed 3. Scrape down sides of mix­ing bowl with spat­ula. 4 Add flour and salt and mix 5 sec/speed 3 or un­til just com­bined. Di­vide bat­ter be­tween pre­pared dar­i­ole moulds (they should be al­most full) and bake for 12 min­utes. Cool in moulds for a max­i­mum of 2 min­utes. Care­fully un­mould cakes onto serv­ing plates and serve im­me­di­ately with blue­ber­ries and crème fraîche or thick­ened cream. NU­TRI­TION: (per serve) 1962kj; 31.1g fat; 18.9g sat fat; 6.8g pro­tein; 41.9g carbs; 1g fi­bre; 187mg chol; 78mg sodium.

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