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Ingredients
- 8 oz White Chocolate
- 8 Tb Unsalted Butter
- 1.5 C Powdered Sugar
- 3 Eggs
- 3 Egg Yolk
- 1 tsp Vanilla
- 2 Tb Lemon Juice
- Lemon Zest 2 Lemons
- 1/2 C All Purpose Flour
- 1/4 tsp Salt
Ingredients
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Instructions
- Preheat oven to 425 degrees F and butter the heck out of a jumbo muffin tin (6 muffins).
- In a large microwave safe bowl, melt white chocolate and butter together. About 60 seconds
- Whisk in sugar, eggs, yolks, vanilla, lemon, and lemon zest until the ingredients are fully combined.
- With a spatula gently stir in flour and salt. Don’t overmix.
- Pour the batter into the prepared muffin tin.
- Bake for 15 minutes. Then allow to cool for 5 more minutes
- Use a small offset spatula or a knife to run around the edges of the cakes to make sure they are separated from the tin
- Lay a sheet of Parchment paper over the cakes then place a baking sheet on top of that. Flip them over and the cakes should pop out.
- Gently move the cakes to the serving plates, Top with more powdered sugar, whipped cream, fruit, ice cream, etc and serve immediately
Recipe Notes
Original recipe here. I think mine came out looking better then theirs did.
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