Warm Lemon Poppy Seed Cake With Chocolate Ganache Center

Warm Lemon Poppy Seed Cake With Chocolate Ganache Center might be just the dessert you are searching for. This recipe serves 6 and costs $1.26 per serving. One portion of this dish contains about 9g of protein, 36g of fat, and a total of 524 calories. 2 people have made this recipe and would make it again. A mixture of granulated sugar, lemon rind, egg whites, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 32%. If you like this recipe, you might also like recipes such as 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.

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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

 

Step by step:

1. 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.

2. In a small bowl whisk together the flour, lemon rind and poppy seeds; set aside.

3. 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.

4. Place the egg whites in a medium grease-free bowl and using a hand-held electric mixer whip the whites to soft peaks.

5. 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.

6. 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

Nutrition Information:

covered percent of daily need