For a lighter, more refreshing take on traditional chocolate lava cake, we subbed in white chocolate for the dark and added creamy lemon curd. The center of the desserts still comes out enticingly molten at serving time. Top with berries for a bright burst of color and flavor.
This recipe, and others like it, can be found in the article “Now Is the Time to Use Winter Citrus. Here Are Our Favorite Recipes.”
Preheat oven to 425°. Grease six 6-oz. ramekins with butter.
Warm white chocolate and the chopped butter in a small saucepan over low heat, stirring constantly, until melted, about 5 minutes. Scrape into a large bowl.
Stir in flour, granulated sugar, and salt until smooth. Whisk in eggs, egg yolks, lemon zest, lemon juice, lemon curd, and vanilla.
Pour batter into prepared ramekins and set ramekins on a rimmed baking sheet. Bake until edges are golden brown and center is just beginning to set (it should still look a little soft), 12 to 14 minutes. On each cake, run a knife around edge to loosen and carefully flip ramekin onto a dessert plate. Let stand for a minute or two, then lift off ramekin, easing cake onto plate with a small spatula if needed.
Dust cakes with powdered sugar and serve warm with strawberries.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.