White Chocolate and Lemon Cake

Name: White Chocolate and Lemon Cake
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 10
Ingredients: White chocolate 4.25 oz; Butter 6 tbsp; Sugar 4 tbsp; Type 00 flour &frac13; cup; Potato starch 3 ¾ tbsp; Lemon peel ½; Lemon juice ½; Eggs medium 2; Powdered sugar to taste

Vegetarian

Difficulty: Average
Prep time: 20 min
Cook time: 12 min
Makes: 10 pieces
Cost: Average

PRESENTATION

Recipe by
Diletta Secco

The white chocolate and lemon cake is a spoon dessert inspired by the chocolate cake with a melting heart, a must-have on the dessert menus of all restaurants, alongside the traditional and timeless tiramisu. No one can resist the soft heart of this cake, presented here in a version with captivating flavors, featuring an unusual combination: the sweetness of white chocolate alongside the fresh and aromatic taste of lemon. Come discover this original variant and try other cake recipes to make at home:

Chocolate Cake with White Melting Heart
Cakes with White Melting Heart
White Chocolate Cakes with Condensed Milk and Raspberries
White Chocolate Cake with Maraschino Cream
Chocolate Cake with Raspberry Heart

INGREDIENTS: White chocolate 4.25 oz (120 g); Butter 6 tbsp (80 g); Sugar 4 tbsp (50 g); Type 00 flour ⅓ cup (40 g); Potato starch 3 ¾ tbsp (30 g); Lemon peel ½; Lemon juice ½; Eggs 2 - medium; Powdered sugar to taste

Preparation

How to prepare White Chocolate and Lemon Cake

To prepare the white chocolate and lemon cake, first chop the chocolate 1. Place a saucepan over a bain-marie and pour in the chocolate 2 and the butter 3.

Once the white chocolate is melted, set aside to cool 4. In a bowl, pour the two eggs and the sugar 5, and beat the mixture with electric whisks 6 until it becomes fluffy.

Add the sifted cornstarch 7 and flour 8. Incorporate the previously melted white chocolate 9.

Add the lemon zest 10 and its juice 11. Stir to combine 12.

Butter and flour the aluminum molds with a capacity of 1/2 cup, pour the batter here 13 14. With these doses, you will get 10 cakes. Bake in a preheated static oven at 350°F for 12 minutes. Remove the cakes from the oven 15.

Unmold the hot cakes 16 and cover with powdered sugar to taste 17. Serve the white chocolate and lemon cakes immediately 18.

Storage

It is recommended to consume the White Chocolate and Lemon Melting Heart Cakes immediately. You can store the cakes in the freezer for up to a month and bake them from frozen, increasing the baking time.