White chocolate mud cake with a hint of lemon

• 8-10 pieces
• Cook time: 45 minutes

Deliciously sticky cake with white chocolate and a fresh kick of lemon that balances the sweetness of the white chocolate. Grate over the chocolate when you come to reheat the cake in the Omnia mold. Serve with whipped crème fraîche and freeze-dried raspberries.

This recipe has been adapted to be prepared in the Omnia foil mold in a regular oven at home. Afterwards, the food can be frozen or chilled and then reheated in the Omnia mold. Heat on a low heat until the food is heated through.

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Method

1. 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.
2. 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.
3. 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.