Description
An elegant and indulgent lemon-mascarpone fondant with a delicate outer cake layer and a creamy, citrus-infused molten center, perfect for special occasions.
Ingredients
- 1/2 cup (115 g) unsalted butter
- 4 oz (115 g) white chocolate, chopped
- 1/2 cup mascarpone cheese
- 1/3 cup granulated sugar
- 2 large eggs
- 2 egg yolks
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1/3 cup all-purpose flour
- Pinch of salt
- Powdered sugar, for dusting
Instructions
- Preheat oven to 400°F (200°C). Grease and lightly flour 4 ramekins.
- Melt butter and white chocolate together in a heatproof bowl over simmering water or in short microwave bursts. Stir until smooth.
- In a separate bowl, whisk mascarpone and sugar until creamy.
- Add eggs and egg yolks, mixing until fully combined.
- Stir in lemon zest and lemon juice.
- Gradually fold the melted chocolate mixture into the mascarpone mixture.
- Sift in flour and salt, gently folding until just combined.
- Divide batter evenly among prepared ramekins.
- Bake for 10–12 minutes until edges are set but centers remain soft.
- Let rest for 2 minutes, then carefully invert onto plates and dust with powdered sugar before serving.
Notes
- Do not overbake to maintain the molten center.
- Serve immediately for the best texture.
- Can be prepared ahead and refrigerated; bring to room temperature before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French