# What You’ll Need:
→ White Chocolate Lemon Centers
01 - 100 g white chocolate, finely chopped
02 - 40 g unsalted butter
03 - Zest of 1 lemon
04 - 1 tablespoon heavy cream
→ Lemon Sponge Cake
05 - 80 g unsalted butter, softened
06 - 100 g granulated sugar
07 - 2 large eggs, at room temperature
08 - 1 teaspoon vanilla extract
09 - Zest of 1 lemon
10 - 2 tablespoons fresh lemon juice
11 - 100 g all-purpose flour
12 - 1/2 teaspoon baking powder
13 - 1/4 teaspoon salt
→ Garnish (Optional)
14 - Lemon zest curls
15 - Edible flowers
16 - Powdered sugar, for dusting
# How to Make It:
01 - In a heatproof bowl, combine the white chocolate, butter, lemon zest, and heavy cream. Melt gently over a double boiler or microwave in short bursts, stirring until completely smooth. Spoon the mixture into 6 small silicone molds or an ice cube tray. Freeze for at least 1 hour until firm.
02 - Preheat the oven to 190°C. Grease 6 mini ramekins or muffin tin wells and line the bases with parchment paper rounds.
03 - In a mixing bowl, cream the softened butter and sugar until pale and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Add vanilla extract, lemon zest, and lemon juice, mixing until smooth.
04 - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually fold the dry mixture into the wet ingredients until just combined.
05 - Spoon about 1 tablespoon of batter into the bottom of each prepared ramekin. Place a frozen white chocolate center in the middle of each, then cover with remaining batter so the center is fully enclosed.
06 - Bake for 11 to 13 minutes, or until the edges are set but centers remain slightly soft. The tops should spring back when lightly pressed.
07 - Let the cakes cool in the ramekins for 2 minutes, then run a knife around the edges and carefully invert onto serving plates.
08 - Garnish with lemon zest curls, edible flowers, and a dusting of powdered sugar if desired. Serve immediately for a molten center.
