- 100 gram white chocolate
- 110 gram dairy butter + extra
- 80 gram sugar + extra
- 4 eggs
- 50 gram all-purpose flour
- 1 tablespoon yuzu juice (fresh yuzu fruit, or store-bought juice) *Note
*Note: If you can’t find any yuzu, or yuzu juice, you can also use lime or lemon juice instead. The taste won’t be the same, but it would be delicious too.
Kitchen equipment needed
- large bowl
- medium-sized pan with bowl that fits on top, to create bain-marie
- silicone spatula
- cling film
- silicone kitchen brush
- 4 small oven dishes
Preparation — 10 minutes + 1 uur waiting time
FILL a medium-sized pan with a small layer of water and heat on medium-high heat. ADD the chocolate in small pieces to the bowl along with the butter. ADD the bowl on top of the pan and let it melt slowly (bain-marie). STIR slowly until you’ve reached a smooth mixture, remove the bowl from the pan and let it cool off slightly.
WHISK sugar and eggs until it’s fluffy and creamy. COMBINE the fluffy mixture with the melted chocolate until you’ve reached a smooth mixture again. ADD the flour and yuzu and cover the batter with cling film. Refrigerate for at least an hour. If you’re serving it as a dessert after a dinner party, you can also keep the batter refrigerated until you’re ready to use it.
Finishing the white chocolate and yuzu lava cake — 10 minutes
PRE-HEAT the oven to 200 degrees Celsius or 390 degrees Fahrenheit. COAT the small oven dishes with butter and a layer of sugar. FILL the dishes with a little more than half with batter. BAKE the lava cakes about 8 to 10 minutes in the oven.
SERVE immediately, this way the soft centre will run out. You can easily release them from the oven dishes if you run a small knife around the edges first. GARNISH with sugar christmas decorations if you like, enjoy!