White chocolate mud cake with a hint of lemon

8-10 pieces
Cook time: 45 minutes

Ingredients

200 g butter
200 g white chocolate
3 eggs
170 g granulated sugar
120 g wheat flour
Pinch salt
2 lemons
Butter and breadcrumbs for the foil mold

Our recipes are based on being prepared in an Omnia® Classic Original 2L. Omnia® Classic Maxi 3L is 50 percent larger. Therefore, in most recipes, you can increase the amount by half to double the batch. Start by increasing by half a batch only for recipes where the ingredients will rise in the pan during cooking. The cooking times are the same.

Method

Set the oven to 175°C. Grease the foil mold and layer with breadcrumbs. Melt the butter. Roughly chop the chocolate. Remove the pan from the heat, add the chocolate, and stir until melted.
Whisk the eggs and sugar until fluffy. Mix in the flour and salt. Rinse the lemons thoroughly and scrub in lukewarm water, finely zest, and squeeze all the juice. Add to the batter along with the butter and chocolate mixture. Stir together until smooth and pour into the foil mold.
Bake in the middle of the oven for 25-30 minutes or until it feels done at the edges but is still sticky in the middle. Allow to cool.

Serving suggestion: Grated chocolate, whipped crème fraîche, and freeze-dried raspberries.

When the cake is ready and has cooled, it can be easily frozen in the foil mold and then reheated in the Omnia mold.

White chocolate mud cake with a hint of lemon

Ingredients

Method

Foil Dish Classic 2L, pack of 5

Cool bag with ice-pack