Lemon and White Chocolate Lava Cakes
SERVES 8 ACTIVE TIME 10 MINUTES TOTAL TIME 30 MINUTES
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.