Strawberry White Chocolate Cakes (Print Version)
# Ingredients:
→ Cake Base
01 -
2/3 cup white chocolate
02 -
1/2 cup unsalted butter, chopped
03 -
2/3 cup all-purpose flour
04 -
1/2 cup powdered sugar
→ Flavor Components
05 -
1/2 cup strawberry curd
06 -
1 teaspoon lemon zest
07 -
1 tablespoon lemon juice
08 -
3 vanilla beans (seeds only) or 1 teaspoon vanilla extract
09 -
4-5 drops pink gel food color (optional)
→ Egg Mixture
10 -
4 large eggs, room temperature
11 -
4 large egg yolks, room temperature
# Instructions:
01 -
Preheat oven to 220°C (425°F). Butter six 180ml (6oz) ramekins and place them on a baking sheet. Set aside.
02 -
Add white chocolate and butter to a large microwave-safe bowl and microwave for 1 minute. Stir and continue microwaving in 15-second intervals until completely melted and smooth, stirring well after each interval.
03 -
Once the mixture has melted, whisk in flour, powdered sugar, strawberry curd, lemon juice, lemon zest, pink gel food color (if using), and vanilla bean seeds or vanilla extract.
04 -
Whisk in the eggs and egg yolks until well combined and the mixture is smooth and shiny.
05 -
Divide the batter evenly among prepared ramekins and bake for 14-15 minutes, or until the edges are set but centers remain soft.
06 -
Remove from oven and let stand for 5 minutes. Run a butter knife around the edges of each cake to loosen it and invert onto serving plates. Top with powdered sugar or additional strawberry curd before serving.
# Notes:
01 -
These cakes feature a molten center when properly baked. For a firmer center, add 1-2 minutes to the baking time.
02 -
Ramekins can be prepared in advance and refrigerated until ready to bake.