These white chocolate shells are filled with luscious pudding and a tart raspberry center perched atop fresh lemon cake.
| Level: | Intermediate |
| Total: | 3 hr |
| Active: | 1 hr 30 min |
| Yield: | 6 servings |
Ingredients
- Nonstick cooking spray, for the baking dish
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 2 tablespoons milk
- 1 tablespoon vegetable oil
- 1 teaspoon lemon extract
- Zest of 1 lemon
- 1 large egg
- 1 ounce red candy melting wafers
- 2 tablespoons plus 2 teaspoons unrefined coconut oil
- 1 ounce pink candy melting wafers
- 8 ounces white chocolate, chopped
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon kosher salt
- 1 cup heavy cream
- 1 cup milk
- 3 tablespoons freeze-dried raspberry powder
- 2 tablespoons unsalted butter, cut into small cubes
- 1 teaspoon vanilla bean paste
- Deep pink gel food coloring, for the pudding
- 1/4 cup raspberry jam
Instructions
- For the lemon cake: Preheat the oven to 350 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.
- Whisk together the flour, sugar, baking soda, baking powder and salt in a large bowl. Whisk in the milk, vegetable oil, lemon extract, lemon zest and egg until smooth and combined.
- Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, 7 to 10 minutes. Cool for 10 minutes on a wire rack, then turn out onto a cutting board. Use a 2 1/2-inch round biscuit cutter to cut 6 circles from the cake (save the scraps for another use); set aside.
- For the white chocolate domes: Meanwhile, add the red candy melting wafers and 1 teaspoon of the coconut oil to a small microwave-safe bowl. Add the pink candy melting wafers and 1 teaspoon coconut oil to another small microwave-safe bowl. Microwave in 15-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 1 minute. Transfer the red mixture to a small piping bag and the pink mixture to a separate small piping bag.
- Pipe the red mixture back and forth in thin stripes in the cavities of a silicone half-sphere mold with six 3-ounce cavities. Repeat with the pink mixture, piping back and forth to mingle pink stripes with the red. Freeze until the chocolate is hardened, about 5 minutes.
- Add 1 tablespoon coconut oil and 4 ounces of the white chocolate to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 1 minute.
- Pour the chocolate mixture on top of the set candy in the silicone cavities and tilt the mold to swirl the chocolate around until each half-sphere is coated entirely (you can also use your finger to swirl the chocolate around). Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes. Repeat with the remaining 4 ounces white chocolate and 1 tablespoon coconut oil to create a second white chocolate layer. (Some chocolate may spill over on top of the mold, which is fine; it will break off when you unmold the domes.) Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes.
- For the filling: Whisk together the sugar, cornstarch and salt in a medium bowl. Whisk together the cream, milk and raspberry powder in a medium saucepan. Cook over medium heat, whisking occasionally, until small bubbles begin to form around the edges, 4 to 5 minutes. Add the dry mixture to the saucepan in 3 additions, whisking well after each addition. Cook, whisking constantly, until the mixture is thickened, 4 to 5 minutes. (Do not allow the mixture to boil; adjust the heat if needed.) Remove from the heat and add the butter, vanilla and 3 drops of gel coloring. Whisk to combine. Transfer the pudding to a medium glass bowl, then cover and refrigerate for 30 minutes.
- Scoop 3 tablespoons of the pudding into each white chocolate cavity in the half-sphere mold. Using the back of a teaspoon, make a divot in the middle of each portion of pudding about halfway down. Pour a heaping teaspoon of raspberry jam into each divot. Top each half-sphere with a cake round, pressing down gently into the pudding (use a paper towel to wipe away any pudding that may seep out of the mold). Freeze until the pudding is set, about 30 minutes.
- Gently peel the mold away from each of the half-spheres and trim the edges with a paring knife if needed. Place them cake-side down on a serving platter. Let sit at room temperature for 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 740 |
| Total Fat | 45 g |
| Saturated Fat | 26 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 1 g |
| Sugar | 61 g |
| Protein | 8 g |
| Cholesterol | 99 mg |
| Sodium | 296 mg |
| Serving Size | 1 of 6 servings |
| Calories | 740 |
| Total Fat | 45 g |
| Saturated Fat | 26 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 1 g |
| Sugar | 61 g |
| Protein | 8 g |
| Cholesterol | 99 mg |
| Sodium | 296 mg |
Reviews
Great directions me and my daughter had a great time making these together.