Mini Lemon Cakes
Equipment
- Muffin pan
Ingredients
- 3 lemons
- 9 oz sugar
- 2.5 oz butter
- 3 eggs
- 4 oz melted white chocolate
- 4 oz melted butter
- 3.25 oz flour
- 2 oz powdered sugar
- 4 egg yolks
- 4 eggs
- 1 tsp lemon zest
Instructions
- First squeeze the lemons over a pot and stir in the sugar, butter, and eggs using a whisk while the heat is on. Keep stirring until the lemon juice thickens to a creamy consistency. Take the pot off the heat.
- Now use an electric whisk to stir the chocolate with the melted butter, flour, powdered sugar, egg yolk, and the rest of the eggs in a bowl. You should create a smooth batter mixture.
- Next, add the lemon cream mixture from the pot to the batter and grate lemon on top. Now carefully stir everything one more time with the electric whisk.
- For the next step, spoon the lemon batter into a greased muffin pan. Don't fill the molds right to the top though, as the cakes will rise in the oven. Bake your bite-sized delights in a convection oven set to 320°F for 14 minutes.
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Notes
Serving tip: Place the cooled cakes on a dessert plate and decorate them with whipped cream, some mint leaves, and fresh berries.