The original recipe calls for purchased lemon curd. The food snob that I am, I used my homemade curd.
As it was only the two of us for dinner, I halved the recipe and had no problems doing so.
Lemon Molten Cake
1/2 cup butter
1 (4-ounce) white chocolate baking bar, broken into chunks
2/3 cup all-purpose flour
1/2 cup powdered sugar
4 whole eggs
4 egg yolks
3/4 cup lemon curd
2 teaspoons freshly grated lemon zest
Heat oven to 425 degrees. Grease (I used cooking spray) 8 (6-ounce) custard cups or ramekins. Place onto ungreased 15x10x1-inch baking pan; set aside.
Place butter and baking bar in a bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds for 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 12-14 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. Spread or pour some raspberry coulis onto individual dessert plates; invert cakes on top. Shake to loosen. Sprinkle tops with powdered sugar. Serve with whipped cream. Garnish with fresh raspberries.
1/2 cup sugar
3 tablespoons water
1 (12 ounce) bag frozen raspberries, thawed
Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
Put the raspberries and the sugar syrup in a blender and puree.
Strain through a fine mesh sieve to remove the seeds.
The sauce keeps well, tightly covered, in the refrigerator for 4-5 days.
|Proof that both the dessert and wine were great!|