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Strawberry Lava Cakes Recipe

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4.1 from 76 reviews

These Strawberry Lava Cakes are a delectable dessert featuring a gooey, molten strawberry center enveloped by a tender white chocolate cake. Perfectly balanced with fresh lemon zest and a hint of vanilla, this recipe yields individual servings that are elegant yet simple to prepare in under 30 minutes.

Ingredients

Cake Batter

  • 2/3 cup white chocolate
  • 1/2 cup unsalted butter, chopped
  • 2/3 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 3 vanilla beans, seeds only* or 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 4 large egg yolks, room temperature
  • 4-5 drops pink gel food coloring (optional)

Filling and Topping

  • 1/2 cup strawberry curd
  • Powdered sugar, for dusting (optional)

Instructions

  1. Prepare Ramekins: Preheat your oven to 425°F (220°C). Generously butter six 6-ounce ramekins and arrange them on a baking sheet to prepare for baking.
  2. Melt Chocolate and Butter: In a large microwave-safe bowl, combine the white chocolate and chopped unsalted butter. Microwave for 1 minute, then stir well. Continue microwaving in 15-second intervals, stirring thoroughly after each, until the mixture is fully melted and smooth.
  3. Combine Dry and Wet Ingredients: To the melted chocolate mixture, whisk in the all-purpose flour, powdered sugar, strawberry curd, lemon juice, lemon zest, pink gel food coloring if using, and vanilla seeds or extract until well incorporated.
  4. Add Eggs: Whisk in the eggs and egg yolks until the batter is smooth, shiny, and fully combined. Using a hand mixer on high speed can help achieve a quicker and smoother mixture.
  5. Fill Ramekins: Evenly divide the batter among the prepared ramekins. For an extra juicy center, consider filling each ramekin halfway, adding a teaspoon of strawberry curd, then topping with the remaining batter.
  6. Bake: Place the baking sheet with ramekins in the oven and bake for 14–15 minutes, or until the edges are set but the centers still look slightly soft to preserve the molten lava effect.
  7. Rest and Serve: Remove the ramekins from the oven and let them stand for 5 minutes. To unmold, run a butter knife around the edges to loosen the cakes, then invert each onto a serving plate. Dust with powdered sugar or serve with extra strawberry curd as desired.

Notes

  • Do not overbake; the centers should remain slightly soft to maintain the gooey lava texture.
  • A pinch of salt in the batter can enhance the strawberry flavor.
  • If preferred, melt the chocolate and butter gently in a saucepan over medium heat instead of the microwave.
  • Ramekins can be greased with coconut oil or non-stick spray as alternatives to butter.
  • Using a hand mixer when incorporating eggs can streamline the mixing process.

Find it online: https://deliciousyum.com/strawberry-lava-cakes-recipe/