Strawberry Lava Cakes
User Reviews
5
Strawberry Lava Cakes
Description
This recipe blends white chocolate and butter until smooth, then mixes in flour, powdered sugar, strawberry curd, lemon zest and juice, and vanilla seeds or extract. Eggs and egg yolks are whisked in to create a glossy batter. The mixture is divided into buttered ramekins and baked at a high temperature until the edges are set but the center remains soft and molten.
Once baked, the cakes are inverted onto plates, releasing the rich strawberry filling. They can be topped with powdered sugar or extra strawberry curd. The texture is rich and fudgy around the edges with a flowing fruity center, offering contrast in temperature and flavor.
These cakes serve well warm as a dessert showcasing fresh strawberry flavor with a creamy white chocolate background. The optional pink food coloring enhances visual appeal for special occasions.
Ingredients
- 2/3 cup white chocolate
- 1/2 cup butter chopped, unsalted
- 2/3 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup strawberry curd
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 3 Vanilla Beans seeds only* or 1 tsp vanilla extract
- 4 egg room temperature, large
- 4 egg room temperature, large yolks
- 4-5 gel food color optional, pink, drops
Instructions
- Preheat oven to 425F.
- Butter six 6oz ramekins and place them on a baking sheet. Set aside.
- Add white chocolate and butter to a large microwave-safe bowl and microwave for 1 minute. Stir and continue microwaving in 15 seconds intervals until all melted and smooth. Make sure to stir well after each interval.
- Once the mixture has melted, whisk in flour, powdered sugar, strawberry curd, lemon juice, lemon zest, pink gel food color (if using), and vanilla bean seeds or vanilla extract.
- Whisk in the eggs and egg yolks until well combined and the mixture is smooth and shiny.
- Divide the batter evenly among prepared ramekins and bake for 14-15 minutes, or until the edges are set. Remove from oven and let stand for 5 minutes before serving.
- To remove the cakes from the ramekins, run a butter knife around the edges of the cake to loosen it and invert it onto a serving plate.
- Top with powdered sugar or more strawberry curd and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 212mg | 71% |
| Sodium | 137mg | 6% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 628IU | 13% |
| Vitamin C | 6mg | 7% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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