Lemon Molten Lava Cakes

Ingredients

• 1 white chocolate baking bar, broken into pieces
• 1/2 cup unsalted butter, diced into 1 Tbsp pieces
• 2/3 cup all-purpose flour
• 1/2 cup powdered sugar
• 1/4 tsp salt
• 4 large eggs
• 4 large egg yolks
• 3/4 cup bottled lemon curd, tested with Dickinson's
• 1 1/2 Tbsp fresh lemon zest
• 1/2 tsp vanilla extract
• 1/2 cup heavy cream
• 1 1/2 Tbsp powdered sugar
• Fresh berries, optional
• Mint leaves, optional

Directions

1. For the cakes, heat the oven to 425 degrees. Set 7 (6 oz) custard cups on an 18 by 13-inch rimmed baking sheet. Add the white chocolate and butter to a medium microwave-safe mixing bowl, then microwave in 30 second bursts at 50% power, stirring thoroughly after each round, until the mixture is melted and smooth. Near the end, you may only need 15 seconds.
2. Mix in the flour, powdered sugar and salt. Add the eggs, egg yolks, lemon curd, lemon zest and vanilla, then whisk until the batter is fully combined. Coat the custard cups generously with non-stick baking spray, then divide the batter among them, filling each about 2/3 full, or 1/2 cup in each.
3. Bake until the edges turn golden brown and the centers puff and look just barely set, about 14 – 17 minutes. Cool the cakes on a wire rack for 10 minutes while you whip the heavy cream. If you want to serve them very warm instead, you can cool them for just a few minutes, skip the whipped cream and dust them with powdered sugar.
4. Slide a knife around the outside of each cake to loosen it, then turn the cakes out onto individual dessert plates.
5. For the toppings, beat the heavy cream in a medium mixing bowl with an electric hand mixer on high speed until soft peaks form. Add the powdered sugar, then continue beating until stiff peaks form. Spoon the whipped cream into a piping bag fitted with a large star tip.
6. Pipe the whipped cream onto the cakes, then add berries and finish with mint.