Hello Everyone and Happy Mother’s Day to all mothers out there, and most especially to my mother. You are braver than you believe, stronger than you seem, smarter than you think, and loved more than you know. Happy Mother’s Day to you Mumu; love you forever and always, even if we sometimes don’t see eye to eye.
There is nothing more sincere than a mother’s love for her children, and this picture clearly portrays your love for me while I care more about putting my hairband on for the picture (but really I’ve got my eye on the food).
Last week after my Mom’s birthday celebration (and that whole fiasco that I had with baking her cake), I asked her what she wanted me to bake for her for Mother’s Day, and I’m not gonna lie, but said aloud to her, “please not another cake” – the troubles of my mother being born a week before Mother’s Day. We both started thinking for a while, and then I remembered that I wanted to make this cake back when I was still in Sydney. Now I know I said no cakes, but this technically isn’t a massive layered cake, but instead, mini molten lava cakes.
Somewhere back in July last year, I hosted a tea and scones party for some of my favourite ladies, and one male housemate. We had an assortment of tea of course, homemade scones, homemade strawberry jam, and homemade lemon curd. I had a lot of strawberry jam left over, but I had a way of finishing it by having it with toast in the mornings with a cup of tea. Lemon curd on the other hand I had no clue on how to consume it. I then searched for other recipes that used lemon curd, except for the obvious lemon meringue pie/tart since I am not a huge fan of meringue. I then came across this recipe and I instantly knew that this was the recipe that I was going attempt – but never got around to doing so. Reasons? I actually don’t remember. I think it was because the lemon curd had been sitting in the fridge for weeks and probably already off at the time I decided that I want to make these molten cakes. After that, I wasn’t bothered to make a whole new batch of lemon curd just for this dessert to happen. But now for Mother’s Day – I don’t see any better chance to have a go at these!
The original recipe can be found on The Gallery Gourmet and this recipe makes about 8 cakes but I guess differs on the size of your moulds/ramekins.
- 120g white baking chocolate, roughly chopped
- 100g unsalted butter
- 3/4 cup Homemade Lemon Curd
- 2/3 cup plain flour
- 1/2 cup confectioners’ sugar
- 4 large free range eggs, lightly beaten
- 4 large free range egg yolks, lightly beaten
- 2 tsp freshly grated lemon zest
- 1/2 tsp vanilla extract
- Pinch of salt
- Confectioners’ sugar for dusting
- Whipped cream
- Fresh raspberries
- Preheat the oven to 220C or gas mark 7. Grease 8 ramekins with softened butter or non-stick baking spray. Place them onto a baking tray and set aside.
- Melt the butter and white chocolate in a large microwave-safe bowl, stirring every 15 seconds (for a total of 60-90 seconds) until melted and smooth. Remove from the microwave and whisk until smooth.
- Add the flour, sugar and salt; mix well. Then add in the eggs, egg yolks, lemon curd, lemon zest, and vanilla extract and whisk until well blended. Divide the batter evenly into the prepared ramekins.
- Bake for about 13-15 minutes or until the edges are just starting to to turn golden brown, and the centre is puffy and just beginning to set. Transfer the ramekins to a wire rack and let cool for 5 minutes.
- Run the tip of a paring knife around the edges of the cakes to loosen them and then invert the cakes onto small dessert plates or dishes.
- Dust the top with confectioners’ sugar, garnish with fresh raspberries, and serve with whipped cream.
- Share with the family (or friends) and enjoy!
ps: I completely forgot about the whipped cream when I was photographing the cakes, and by the time I had the cream ready and whipped, I found out that my Mom and my sister had already dug into the perfect molten cake that I specifically set aside for my photograph (the other cakes weren’t as runny as the one I had opened for the photo). The whipped cream nicely balances out the sweetness and tartness of the cakes.
– Ally xx