Lemon Molten Cake with Raspberries
Sweet-tart lemon makes this cake a refreshing surprise.
|1 (4-ounce) bar||white chocolate, broken into chunks|
|2/3 cup||all-purpose flour|
|1/2 cup||powdered sugar|
|3/4 cup||purchased lemon curd|
|2 teaspoons||freshly grated lemon zest|
|1 tablespoon||powdered sugar|
|sweetened whipped cream|
|1 cup||fresh raspberries|
|mint leaves, for decoration|
Heat oven to 425°F. Grease 8 (6-ounce) custard cups. Place onto ungreased 15x10x1-inch baking pan; set aside.
Place butter and baking bar in bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, 60-90 seconds or until melted and smooth.
Stir in flour and powdered sugar; mix well. Add eggs, egg yolks, lemon curd and lemon zest; beat with wooden spoon or whisk until blended. Pour evenly into prepared custard cups.
Bake 14-16 minutes or until edges are golden brown and center is puffy and just beginning to set. Let stand 10 minutes. Run tip of knife around edge of custard cup to loosen. Invert onto individual dessert plates. Shake to loosen. Sprinkle tops with powdered sugar. Serve with whipped cream. Garnish with fresh raspberries and mint sprigs, if desired.