SHIRLEY TEMPLE LAVA CAKE

INGREDIENTS

• 1/2 cup unsalted butter, melted + more for buttering ramekins
• 2 cups white chocolate chips
• 4 tbsp. heavy cream
• 1-1/2 cups 7UP®
• 4 eggs
• 6 egg yolks
• Zest of 1 lemon
• Zest of 1 lime
• 2 cups cake flour
• 1 cup confectioners’ sugar
• 1/2 tsp. salt
• 1 package cherry gelatin
• 1/2 cup boiling water
• 12 maraschino cherries

GARNISH

• Powdered sugar
• Lemon and lime zest
• Maraschino cherries
• Grenadine syrup

Prep Time: 15 minutes
Cook Time: 17-19 minutes
Ready In: 34 minutes
Serving Size: 5-6 people

DIRECTIONS

• Preheat oven to 375°.

CHERRY FILLING

• Whisk boiling water together with gelatin package, and stir in 1 cup 7UP®.
• Pour into small, round silicone molds and place two cherries per circle.
• Place in refrigerator until firm.
• Pop in the freezer while preparing lava cake batter.

LAVA CAKE

• Prepare batter by melting together butter and white chocolate chips.
• Whisk in remaining 1/2 cup 7UP® and heavy cream until smooth.
• Whisk eggs, egg yolks, and both zests together in a bowl, then stream in chocolate mixture slowly to temper eggs.
• Sprinkle in cake flour, confectioners’ sugar, and salt, and mix together.
• Pour half of the batter into prepared ramekins, pop out one cherry circle and place in ramekins, then cover with remaining batter. Repeat.
• Bake cakes for 17-19 minutes; top should begin to crackle a bit. Remove from oven, run a knife around the edge, and turn out onto a plate.
• Garnish with powdered sugar, lemon/lime zest, and maraschino cherries.

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