Ingredients
Scale
For the Strawberry Curd (about 1/2 cup):
- 1/2 cup fresh strawberries, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 2 tablespoons unsalted butter, cubed
For the Lava Cakes (makes 6 cakes):
- 2/3 cup white chocolate, chopped
- 1/2 cup unsalted butter, cubed
- 2/3 cup all-purpose flour
- 1/2 cup powdered sugar
- 4 large eggs, room temperature
- 4 large egg yolks, room temperature
- 1 teaspoon vanilla extract or seeds from 3 vanilla beans
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Optional: 4-5 drops of pink gel food coloring
Preparation Steps Before Baking:
- Preheat the oven to 425°F (220°C).
- Grease six 6-ounce ramekins with butter and lightly dust them with flour. Tap out the excess.
- Place the prepared ramekins on a baking sheet for easier handling.
Instructions
- Cook the Strawberries:
- In a small saucepan, combine chopped strawberries, lemon juice, and lemon zest.
- Simmer over medium heat until the strawberries start to break down (about 5–7 minutes).
- Blend and Strain:
- Use an immersion blender or standard blender to puree the mixture.
- Strain the puree through a fine-mesh sieve into a bowl to remove seeds and pulp.
- Finish the Curd:
- Return the puree to the saucepan and add sugar and the egg yolk.
- Cook over medium-low heat, whisking constantly until the mixture thickens (around 3–4 minutes).
- Remove from heat and whisk in the butter until smooth.
- Transfer the curd to a bowl and let it cool. Refrigerate until ready to use.
How to Make the Lava Cake Batter:
- Melt Chocolate and Butter:
- In a microwave-safe bowl, combine white chocolate and butter.
- Microwave in 20-second intervals, stirring after each, until melted and smooth. Let it cool slightly.
- Mix Dry Ingredients:
- In a separate bowl, whisk together the flour and powdered sugar.
- Combine Wet Ingredients:
- In another large bowl, whisk together the eggs, egg yolks, vanilla, lemon zest, lemon juice, and food coloring if using.
- Assemble the Batter:
- Gradually add the melted chocolate mixture into the egg mixture, whisking constantly.
- Fold in the flour mixture gently until just combined. Do not overmix.
Filling and Baking the Cakes:
- Fill the Ramekins:
- Spoon about two-thirds of the batter into each ramekin.
- Add a generous teaspoon of chilled strawberry curd into the center of each.
- Cover with the remaining batter, ensuring the curd is sealed in the center.
- Bake the Cakes:
- Bake for 12–14 minutes or until the edges are set but the center still jiggles slightly.
- Remove from the oven and let rest for 1 minute.
- Serve:
- Carefully run a knife around the edges of the cakes.
- Invert each ramekin onto a serving plate and lift it off gently.
- Serve warm, optionally dusted with powdered sugar or topped with whipped cream or fresh berries.
Notes
- Use Room Temperature Ingredients: This helps everything mix more evenly, especially the eggs and butter.
- Do Not Overbake: The center should remain gooey, which creates the lava effect. Overbaking will result in a fully cooked center.
- Use Quality White Chocolate: Since white chocolate is the dominant flavor in the cake base, high-quality chocolate makes a noticeable difference.
- Make Strawberry Curd in Advance: You can prepare the curd up to two days ahead and keep it chilled. This saves time and ensures it’s thick and cold when added to the batter.
- Test with One Cake First: If it’s your first time making lava cakes, bake one test cake to gauge the perfect timing for your oven.
- Grease Ramekins Well: A thorough greasing ensures the cakes will release cleanly after baking.
- Straining the Curd is Key: This ensures a smooth and silky curd without bits of seed or pulp.
- Prep Time: 20 minutes
- Cook Time: 14 minutes