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White chocolate and yuzu lava cake

This recipe creates decadent white chocolate and yuzu lava cakes, featuring a molten center and bright citrus notes. Perfect for an elegant dessert, these individual cakes are rich, flavorful, and surprisingly simple to prepare, offering a delightful balance of sweet and tangy.
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Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 2069.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 100 gram white chocolate
  • 110 gram dairy butter + extra
  • 80 gram sugar + extra
  • 4 eggs
  • 50 gram all-purpose flour
  • 1 tablespoon yuzu juice fresh yuzu fruit, or store-bought juice *Note

Equipment

  • 6 Ramekins Or a 6-cup muffin tin
  • 1 Medium Saucepan For melting chocolate and butter, or a double boiler setup
  • 2 Mixing Bowls One large, one medium
  • 1 Whisk
  • 1 Rubber Spatula For folding ingredients

Method
 

  1. Preheat your oven to 200°C (400°F). Generously butter and flour six ramekins, tapping out any excess flour.
  2. Melt the white chocolate and 110 grams of dairy butter together in a medium saucepan over low heat or using a double boiler, stirring until smooth. Remove from heat.
  3. In a large mixing bowl, whisk the eggs and 80 grams of sugar until the mixture is light, fluffy, and pale yellow.
  4. Slowly pour the melted chocolate and butter mixture into the egg and sugar mixture, whisking continuously until well combined.
  5. Gently fold in the all-purpose flour using a rubber spatula until just incorporated, being careful not to overmix.
  6. Stir in the yuzu juice, ensuring it is evenly distributed throughout the batter.
  7. Divide the batter evenly among the prepared ramekins.
  8. Place the ramekins on a baking sheet and bake for 10-14 minutes, or until the edges are set but the center remains slightly jiggly.
  9. Carefully remove the ramekins from the oven and let them cool for 1-2 minutes.
  10. Invert each lava cake onto a serving plate and serve immediately, optionally garnished with a dusting of powdered sugar or fresh berries.

Notes

Achieving the perfect molten center is key; avoid overbaking. The edges should be set, but the center should still be slightly jiggly. For best results, use a high-quality white chocolate as it significantly impacts flavor. The yuzu adds a fantastic bright, tangy counterpoint to the rich sweetness of the white chocolate, preventing the dessert from being cloyingly sweet. Ensure ramekins are very well buttered and floured to guarantee easy release. Serve immediately after baking, perhaps with a berry compote or a scoop of green tea ice cream for an elevated presentation.