Ingredients
The following ingredients have 7 Servings
- 1 (4 oz) white chocolate baking bar, (broken into pieces)
- 1/2 cup (113g) unsalted butter, (diced into 1 Tbsp pieces)
- 2/3 cup (92g) all-purpose flour
- 1/2 cup (60g) powdered sugar
- 1/4 tsp salt
- 4 large eggs
- 4 large egg yolks
- 3/4 cup (226g) bottled lemon curd ((tested with Dickinson's))
- 1 1/2 Tbsp fresh lemon zest
- 1/2 tsp vanilla extract
- 1/2 cup (120ml) heavy cream
- 1 1/2 Tbsp (12g) powdered sugar
- Fresh berries ((optional))
- Mint leaves ((optional))
Instruction
- For the cakes: Preheat oven to 425 degrees. Place 7 (6 oz) custard cups on an 18 by 13-inch rimmed baking sheet.
- Place white chocolate and butter in a medium-microwave safe mixing bowl. Heat in microwave in 30 second intervals on 50% power, stirring well between intervals until melted and smooth (the last interval you may only need 15 seconds).*
- Stir in flour, powdered sugar and salt then add in eggs, egg yolks, lemon curd, lemon zest and vanilla and whisk well to combined.
- Spray custard cups well with non-stick baking spray then pour mixture into cups filling each about 2/3 full (1/2 cup in each).
- Bake in preheated oven until edges are golden brown and centers are puffy and just beginning to set, about 14 - 17 minutes.
- Let cool on a wire rack 10 minutes (meanwhile whip heavy cream. Alternately you can let them cool just a few minutes and serve really warm dusted with powdered sugar and omitting the whipped cream).
- Run a knife around edge to ensure they are loosened then invert cakes onto individual dessert plates.
- For the toppings: In a medium mixing bowl using an electric hand mixer set on high speed whip heavy cream until soft peaks form.
- Stir in powdered sugar then whip until stiff peaks form. Transfer mixture to a piping bag fitted with a large star tip.
- Pipe whipped cream over cakes, top with berries and garnish with mint.
- Recipe source: adapted from Land O Lakes
