White Chocolate Lemon Lava Cake with Raspberry Coulis and Happy Birthday to A Bohme Cooked Meal

 

 It is hard to believe but I have been posting to this blog for one year.  I set out to make create a place to challenge myself in the kitchen,  catalogue my recipes, to make it easier to share recipes.  I wasn't really sure what this blog was going to turn out to be but I am really happy with where it has come.  I have aspirations about where I want this to go but for now it is perfect for where my life is.

To celebrate this blog's one year birthday, I wanted to bake something that I have always wanted to bake.  Something a bit challenging and crazy delicious!  I settled on these bad boys.  They were really yummy.

This is the batter before it went into the oven.

 

All done!

 

I flipped this one on the plate and it didn't stay in it's proper form and leaked all over the plate.

 

This is  all decorated in the plate with my raspberry coulis.

 

Look at the lava center....yummmm!

 

 

White Chocolate Lemon Lava Cake
Yield: 4 cakes
    Ingredients
4 ounces White Chocolate
1 stick of butter
1 cup powdered sugar
3 whole eggs
1 egg yolk
6 tbsp flour
1/2 tsp lemon zest

 Instructions
Preheat your oven to 400 degrees. Coat 4 custard cups or ramekins with Crisco.  Melt butter and chocolate in a microwave bowl for approximately 1 min. 30 seconds.  You should stir the chocolate every 30 seconds. Stop microwaving after it is completely melted. Add powdered sugar, whisk till combined. Add eggs and yolk, whisk till combined. Add flour and lemon zest, whisk till combined. Spray 4 custard cups liberally with non stick spray. Pour batter evenly into cups. Bake for 13-15 minutes until sides are firm and center is soft. Run your knife around the cake to loosen from the side. Invert onto a plate.  It's easiest to put the plate on top of the ramekins and then turn them upside down. Leave the ramekins on the plate for a moment so that all the batter can transfer to the plate.


Raspberry Collis
Ingredients
3/4 cup sugar      
18 ounces (1 1/2 pints) raspberries
1/2 cup water

Directions
Combine all of the ingredients in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes.  Remove from heat; cool completely. Place mixture in the jar of a blender or blend with a stick blender; puree until smooth. Pass through a fine-mesh colander, and discard solids.

 © Kim Bohme and A Bohme Cooked Meal