Molten Chocolate Strawberry Lava Cakes

Chocolate and Strawberry Lava Cake

Category: Desserts

Serves: 4

A decadent, indulgent dessert that combines rich chocolate and fresh strawberries in a molten, heartwarming creation. This Chocolate and Strawberry Lava Cake features a gooey center of melted chocolate and strawberry jam, encased in a soft, chocolatey shell. Topped with strawberries dipped in a silky, glossy chocolate coating and garnished with fresh mint, this dessert is a beautiful balance of flavors and textures.

Ingredients

Ingredient	Quantity
Dark Chocolate (50% cocoa)	100g
Butter	80g
Eggs	2
Granulated Sugar	70g
All-Purpose Flour	20g
Dark Chocolate (70% cocoa)	45g
Strawberry Jam	50g
Fresh Cream (liquid)	10g
Butter (for greasing)	to taste
All-Purpose Flour (for dusting)	to taste
Dark Chocolate (for coating strawberries)	50g
Fresh Strawberries	4
Mint Leaves	to taste
Powdered Sugar	to taste

Instructions

Step 1: Prepare the Chocolate and Strawberry Filling

Begin by preparing the luscious chocolate and strawberry filling for the lava cake. In a heatproof bowl, break the 50% dark chocolate into small pieces and place it over a double boiler (or microwave in intervals), allowing it to melt gently. Once the chocolate is melted, stir in the fresh cream until smooth and well combined.
After the chocolate and cream have melded together, add the strawberry jam to the mixture. Stir until the ingredients are well incorporated and uniform in texture.
Transfer this chocolate-strawberry mixture to a bowl and place it in the freezer for about 15 minutes. This will help it firm up, creating a solid center for your lava cakes.

Step 2: Prepare the Cake Batter

While the filling is chilling, move on to the cake batter. In another heatproof bowl, melt the 70% dark chocolate and butter together over a double boiler, stirring until smooth. Once melted, remove from the heat and let it cool slightly.
In a separate large mixing bowl, crack the eggs and add the granulated sugar. Using a whisk or electric mixer, beat the mixture until it becomes pale, smooth, and slightly thickened. This should take about 2-3 minutes.
Sift in the all-purpose flour and fold it into the egg mixture, ensuring there are no lumps. Then, pour in the cooled chocolate-butter mixture, stirring gently with a spatula until the batter is smooth and glossy.

Step 3: Assemble the Lava Cakes

Grease four individual 70ml ramekins with butter and dust them with flour, making sure the flour coats the sides and bottom evenly. This will prevent the cakes from sticking and help them come out easily after baking.
Spoon the chocolate batter into each ramekin, filling them about two-thirds full.
Once the chocolate filling has firmed up, take it from the freezer and scoop about 2 teaspoons of the chocolate-strawberry mixture. Place it in the center of each ramekin over the chocolate batter.
Cover the filling with the remaining batter, ensuring the ramekins are not filled to the brim to allow room for the cakes to rise while baking.

Step 4: Baking the Lava Cakes

Preheat your oven to 200°C (or 180°C if using a fan-assisted oven). Place the filled ramekins on a baking sheet.
Bake the cakes in the preheated oven for 12 minutes if using a static oven (or 8 minutes if using a fan-assisted oven). The outer edges should be set, but the center should remain soft and molten.
Once baked, remove the cakes from the oven and let them sit for a minute before carefully inverting them onto serving plates. Gently lift the ramekins off the cakes, ensuring the delicate lava cakes do not break apart.

Step 5: Prepare the Chocolate-Dipped Strawberries

While the cakes are baking, melt the remaining dark chocolate (50% cocoa) over a double boiler or in the microwave, stirring until completely smooth.
Dip each strawberry into the melted chocolate, allowing any excess chocolate to drip off. Place the dipped strawberries on a parchment-lined tray and let them set for a few minutes.

Step 6: Assemble and Serve

To serve, gently place the inverted lava cakes on individual plates.
Garnish each cake with a few fresh mint leaves and a dusting of powdered sugar for a light, elegant touch.
Place a chocolate-dipped strawberry on the plate next to each lava cake for a stunning presentation.
Serve immediately and watch your guests delight in the molten chocolate-strawberry center as they take their first bites.

Tips & Variations:

Serving Suggestions: Pair these lava cakes with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Flavor Variations: You can substitute the strawberry jam with raspberry or cherry preserves for a different fruity twist.
Storage: If you make the cakes in advance, you can freeze the filled and assembled ramekins before baking. When ready to bake, simply add a few extra minutes to the baking time.

Enjoy your Chocolate and Strawberry Lava Cake—a dessert that’s sure to leave a lasting impression with its indulgent, molten center and fresh, fruity finish!