Introduction:
Today, we’re delving into a dessert that’s both indulgent and delightful – the Strawberry Lava Cake. This treat features a luscious strawberry curd encased in a tender white chocolate cake, offering a perfect balance of flavors in every bite.
History:
Strawberry Lava Cake is a modern twist on the classic chocolate lava cake, combining the rich heritage of molten desserts with the fresh, vibrant taste of strawberries. The original molten cake, or “moelleux au chocolat,” was popularized in France in the 1980s, and variations like this one have since emerged, offering new flavors and textures.
Serving Suggestions:
Serve your Strawberry Lava Cakes warm, dusted with powdered sugar or topped with a dollop of whipped cream. A fresh strawberry garnish or a drizzle of additional strawberry curd enhances the presentation and flavor. Pair with a scoop of vanilla ice cream for an extra indulgent treat.
Storing Instructions For Strawberry Lava Cake:
To store, place the cooled cakes in an airtight container. They can be refrigerated for up to three days. For longer storage, freeze the cakes individually wrapped in plastic wrap and then foil, keeping them for up to three months.
Reheating Instructions:
To reheat, preheat your oven to 180°C (350°F). Place the cakes on a baking sheet and warm for about 10 minutes if refrigerated, or 20 minutes if frozen. Alternatively, you can microwave for about 30 seconds to a minute until heated through.
How To Make STRAWBERRY LAVA CAKE RECIPE
Strawberry Lava Cake Recipe
Ingredients
- ⅔ cup white chocolate
- ½ cup 1 stick unsalted butter, chopped
- ⅔ cup all-purpose flour
- ½ cup powdered sugar
- ½ cup Strawberry Curd
- 1 teaspoon lemons zest
- 1 tablespoon lemon juice
- 3 vanilla beans seeds only*
- 4 large eggs
- 4 large egg yolks
- 4-5 drops pink gel food color
Instructions
- Preheat oven to 425F.
- Butter 6 six ounces ramekins and place 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.
- Once the mixture has melted, whisk in flour, powdered sugar, strawberry curd, lemon juice, lemon zest, pink gel food color and vanilla bean seeds. 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 onto a serving plate.
- Top with powdered sugar or more strawberry curd and serve.
Notes
If you need a mold for your lava cake, visit here.
Conclusion:
We’d love to hear your feedback on this Strawberry Lava Cake recipe! Share your thoughts in the comments below, and don’t forget to subscribe to our newsletter for more delightful recipes. Happy baking!
Do you need to make Strawberry Jam here is a easy Homemade Strawberry Jam recipe
FAQ:
Q: Can I use store-bought strawberry curd?
A: Yes, store-bought strawberry curd works perfectly fine if you don’t have time to make it from scratch.
Q: What can I use instead of white chocolate?
A: You can substitute white chocolate with milk or dark chocolate for a different flavor profile.
Q: How do I know when the cakes are done?
A: The edges should be set, but the center should remain slightly jiggly to ensure the lava effect.
