Ingredients
| Name | Amount (Metric / US) |
|---|---|
| FLOUR | 125 g / 1 cup |
| LEMON RIND | 2 Tbsps |
| POPPY SEEDS | 2 Tbsps |
| EGG YOLKS | 4 large |
| GRANULATED SUGAR | 100 g / 0.50 cups |
| BUTTER | 14 Tbsps |
| EGG WHITES | 5 large |
| BITTERSWEET CHOCOLATE | 85.05 g / 3 oz |
Warm Lemon Poppy Seed Cake With Chocolate Ganache Center
Warm Lemon Poppy Seed Cake With Chocolate Ganache Center requires around 45 minutes from start to finish. This recipe makes 6 servings with 524 calories, 9g of protein, and 36g of fat each. For $1.26 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 2 people found this recipe to be flavorful and satisfying. A mixture of bittersweet chocolate, lemon rind, egg yolks, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a dessert. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is not so spectacular. Similar recipes include White chocolate, lemon and poppy seed cake, Chewy Almond Poppy Seed Granola Bars (Lemon Poppy Seed variation too), and Red Velvet Molten Chocolate Lava Cakes with Chocolate Ganache Center.
Instructions
Position a rack in the center of the oven and preheat to 400 degrees. Lightly butter six 6-ounce ramekins, dust with sugar and place on a baking sheet. In a small bowl whisk together the flour, lemon rind and poppy seeds; set aside. In the 4-1/2 quart bowl of a heavy-duty electric mixer using the wire whip attachment, whip the egg yolks and sugar until the mixture is pale and forms a ribbon when the whip is lifted. Place the egg whites in a medium grease-free bowl and using a hand-held electric mixer whip the whites to soft peaks. Fold the flour mixture into the yolk/sugar mixture then add the melted butter and gently mix until combined. Fold in the egg whites until combined. Fill each of the prepared ramekins 3/4 full and place a 1-ounce piece of chocolate in the center of the batter. Bake for 15 minutes or until firm. Cool on a wire rack for 5 minutes. Gently invert the cake onto a dessert plate and serve warm
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