Description
Indulge in these decadent Chocolate Strawberry Lava Cakes, a perfect dessert blend of rich dark chocolate, fresh strawberries, and a molten center. Topped with homemade chocolate-covered strawberries, these individual cakes are elegant, delicious, and perfect for sharing.
Ingredients
Chocolate Lava Cakes
- 50 grams Salted butter (plus 10 grams extra for greasing)
- 100 grams 70% Dark Chocolate
- 1 medium Egg + 1 extra egg yolk (room temperature)
- 100 grams White caster sugar
- 50 grams Plain flour
- 10 grams Cocoa powder (plus extra for dusting)
- 50 grams Fresh strawberries (chopped)
Chocolate Covered Strawberries
- 300 grams Fresh strawberries
- 200 grams Milk chocolate (chopped)
- Optional decorations: sprinkles, nuts, white chocolate to drizzle
Instructions
- Prepare chocolate covered strawberries: Line a baking tray with greaseproof paper. Wash and pat dry the strawberries thoroughly to ensure chocolate adheres properly.
- Melt milk chocolate: Break up the milk chocolate into a glass bowl and melt in the microwave in short bursts or over a pan of simmering water, stirring frequently until smooth.
- Coat strawberries: Hold the strawberries by the stem, dip into the melted chocolate, and gently shake off excess chocolate.
- Decorate and set: Place dipped strawberries on the baking tray and decorate with sprinkles or a drizzle of white chocolate. Refrigerate to set.
- Prepare ramekins: Melt 10 grams of butter and coat the inside of ramekins using a pastry brush. Chill for 10 minutes, then grease again with melted butter, dust with cocoa powder, tap out excess, and set aside. Use ramekins around 3.5” wide and just over 2” deep for even baking.
- Melt dark chocolate and butter: Chop 80 grams of dark chocolate, place with butter in a glass bowl, and melt in microwave for 45-60 seconds. Stir until smooth and glossy; allow to cool.
- Whisk eggs and sugar: In a separate bowl, whisk the whole egg, egg yolk, and sugar until the mixture is thick, foamy, and light in color.
- Combine chocolate mixture: Pour the cooled melted chocolate mixture into the egg mixture and gently fold to combine.
- Add dry ingredients: Sift the flour and cocoa powder into the bowl and fold gently until combined.
- Fold in chopped strawberries: Gently fold in 50 grams of chopped fresh strawberries for bursts of freshness.
- Fill ramekins: Spoon half the batter into each ramekin, place a 10 gram square of dark chocolate in the center, then cover with the remaining batter, smoothing the tops. Chill in fridge for 15 minutes.
- Preheat oven: Heat oven to 180°C fan / 200°C conventional with a baking tray inside to create a hot surface for the ramekins.
- Bake: Place ramekins on the preheated tray and bake for 16-18 minutes, until the tops are set and edges are pulling away.
- Cool and unmold: Let cakes cool in ramekins for a few minutes. Run a knife around edges and invert onto plates using a teatowel or oven gloves as ramekins will be hot.
- Serve: Immediately top the lava cakes with the prepared chocolate-covered strawberries and enjoy the rich, molten centers with fresh fruit accents.
Notes
- Use room temperature eggs for best volume when whisking.
- Ensure strawberries are completely dry before dipping in chocolate to avoid seizing.
- Choose ramekins of similar size for even baking and consistent cooking times.
- The center should be molten and gooey; do not overbake.
- Chocolate-covered strawberries can be prepared a day ahead and refrigerated.
- Optional decorations add visual appeal but can be omitted without affecting flavor.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: Dessert
