Strawberry Lava Cakes
A quick and indulgent dessert, these Strawberry Lava Cakes feature a molten strawberry center surrounded by soft, fluffy cake. With hints of lemon and vanilla, they’re rich, fruity, and ready in just 30 minutes—perfect for weeknight treats or special occasions.
Equipment
- 6 ramekins (6 oz each)
- 1 Baking sheet
- 1 large microwave-safe bowl (or small saucepan)
- 1 whisk or hand mixer
- 1 mixing spoon or spatula
- 1 zester or grater (for lemon zest)
- Measuring Cups and Spoons
- 1 butter knife (for releasing cakes)
Ingredients
- ⅔ cup 100 g white chocolate
- ½ cup 113 g unsalted butter, chopped
- ⅔ cup 85 g all-purpose flour
- ½ cup 60 g powdered sugar
- ½ cup 120 g strawberry curd
- 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
Instructions
- Preheat and Prepare Ramekins: Preheat the oven to 425°F (220°C) so it reaches the proper baking temperature by the time the batter is ready. While the oven warms up, butter six 6-ounce ramekins generously, making sure to coat both the bottoms and the sides to prevent sticking. For easier handling, place the ramekins on a sturdy baking sheet—this will also help them bake more evenly.
- Melt Chocolate and Butter: In a large microwave-safe bowl, combine the chopped white chocolate and butter. Microwave the mixture for about 1 minute, then stir thoroughly. Continue microwaving in 15-second intervals, stirring well each time, until the mixture is smooth and glossy. If you prefer, you can also melt them together gently in a small saucepan over low heat, stirring continuously to prevent the chocolate from burning or seizing.
- Blend in Dry Ingredients and Flavor: Once the chocolate and butter mixture is silky, whisk in the all-purpose flour and powdered sugar until fully incorporated and lump-free. Stir in the strawberry curd, lemon zest, lemon juice, and the seeds scraped from vanilla beans (or vanilla extract if using). For a brighter, more playful color, mix in a few drops of pink gel food coloring at this stage. Blend until the batter looks smooth and evenly combined.
- Incorporate Eggs and Yolks: Crack four whole eggs and four egg yolks into a small bowl first to avoid getting shells into the batter. Gradually whisk the eggs into the chocolate-strawberry mixture. For a smoother texture and quicker blending, use a hand mixer on medium-high speed for about one to two minutes. The batter should look thick, shiny, and slightly airy, which helps create the perfect balance between a soft cake exterior and a molten center.
- Fill and Layer the Ramekins: Spoon the batter evenly into the prepared ramekins, filling each one about halfway. For an extra indulgent center, add a teaspoon of strawberry curd on top of the half-filled batter, then cover with the remaining batter until ramekins are nearly full. Smooth the surface gently with a spatula to ensure even baking.
- Bake to Perfection: Slide the baking sheet with the filled ramekins into the preheated oven. Bake for 14–15 minutes, keeping a close eye on them. The cakes are ready when the edges are set and lightly golden while the centers still look slightly underbaked. This underdone center is crucial for the gooey lava effect. Remember that the cakes will continue to cook slightly from residual heat after being removed from the oven.
- Rest and Release Cakes: Take the baking sheet out of the oven and allow the cakes to rest in their ramekins for about five minutes. This short resting period helps the structure set while still keeping the centers molten. To release the cakes, run a butter knife gently around the inner edges of each ramekin. Place a dessert plate upside down over each ramekin, invert quickly, and lift off the ramekin to reveal the lava cake.
- Garnish and Serve Warm: Dust the tops lightly with powdered sugar for a classic finish, or drizzle more strawberry curd for extra fruity flavor. These cakes taste best when served immediately while the centers are still warm and flowing. Pair with a scoop of vanilla ice cream, a dollop of whipped cream, or fresh berries for an irresistible dessert experience.
Notes
- Do not overbake—slightly soft centers guarantee the molten effect.
- Add a pinch of salt to enhance the strawberry flavor.
- Grease ramekins well to prevent sticking.
- For extra gooey centers, add a spoon of strawberry curd in the middle.
- A hand mixer makes whisking eggs faster and smoother.
- Cakes taste best fresh but can be made ahead and reheated.
- Dust with powdered sugar or add ice cream for a complete dessert.
- Coconut oil or spray can replace butter for greasing ramekins.
- Melt chocolate gently to avoid scorching or seizing.
- Rest cakes briefly before inverting for a clean release.
