Shirley Temple Lava Cake
Whip up a Shirley Temple Lava Cake, made with 7UP®, today. A fresh twist on this delicious dessert.
1/2 cup unsalted butter, melted + more for buttering ramekins
2 cups white chocolate chips
4 tbsp. heavy cream
1-1/2 cups 7UP®
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
Lemon and lime zest
Prep Time: 15 minutes
Cook Time: 17-19 minutes
Ready In: 34 minutes
Serving Size: 5-6 people
Preheat oven to 375°.
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.
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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*You must be 21 or older to enjoy. Please drink responsibly.