Recipes, re-invented from cooking shows
Chocolate Molten Lava Cake with Berries and White Chocolate Drizzle
Prep. Time:
Baking Time:
Total Time:
20 minutes
12 minutes
32 minutes
Serves:
4 individual cakes
Our recipe based on Lexy's "perfectly executed" creation from MasterChef Season 11. We've enhanced the original with refined chocolate melting technique for smooth texture, improved egg incorporation to prevent deflation, and optimized berry maceration timing based on judge Sherry Hand's suggestion that mint would "really make it pop." This elegant dessert showcases Lexy's technical precision in achieving the crucial molten center while maintaining clean presentation that earned Gordon's praise for being "moist, running with chocolate and soft."
Ingredients
FOR THE ENHANCED CHOCOLATE MOLTEN LAVA CAKES:
120g dark chocolate (70% cocoa), finely chopped
60g unsalted butter, cubed
2 large eggs, at room temperature
2 large egg yolks, at room temperature
60g granulated sugar
30g plain flour, sifted
1g fine sea salt
Butter and cocoa powder for ramekins
FOR THE REFINED MACERATED BERRIES:
150g mixed fresh berries (strawberries, raspberries, blueberries)
30g granulated sugar
15ml fresh lemon juice
8-10 fresh mint leaves, finely chopped
2ml pure vanilla extract
FOR THE PERFECT WHITE CHOCOLATE DRIZZLE:
90g white chocolate, finely chopped
45ml heavy cream (35% fat)
15g unsalted butter
Pinch of sea salt
Instructions
PREPARE THE ENHANCED RAMEKINS:
Preheat oven to 220°C (425°F) with rack in center position. Generously butter four 175ml ramekins, ensuring complete coverage including rim. Dust with cocoa powder, rotating to coat evenly, then tap out excess. This double coating prevents sticking and adds chocolate flavor depth.
CREATE THE REFINED MACERATED BERRIES:
Hull and quarter strawberries, leave smaller berries whole. In medium bowl, gently combine berries with sugar, lemon juice, chopped mint, and vanilla. Toss carefully to avoid crushing delicate berries. Let macerate at room temperature for 20-30 minutes until berries release natural juices and flavors meld. The mint enhances berry brightness significantly.
EXECUTE PERFECT LAVA CAKE TECHNIQUE:
In double boiler over barely simmering water (or microwave in 30-second intervals), melt chocolate and butter together, stirring until completely smooth. Remove from heat and cool for 2-3 minutes. In separate bowl, whisk whole eggs, egg yolks, and sugar vigorously for 3-4 minutes until mixture is thick, pale, and forms ribbons when lifted. Slowly stream cooled chocolate mixture into egg mixture while whisking constantly to prevent scrambling. Gently fold in sifted flour and salt using rubber spatula until just combined - overmixing deflates the batter.
ACHIEVE CRITICAL TIMING:
Divide batter evenly among prepared ramekins, filling approximately 3/4 full. Place on baking sheet for easy handling. Bake for exactly 10-12 minutes - edges should be firm and set while centers still jiggle slightly when gently shaken. This precise timing ensures molten centers while maintaining structural integrity.
PREPARE PERFECT WHITE CHOCOLATE DRIZZLE:
While cakes bake, heat cream in small saucepan until just beginning to simmer. Place chopped white chocolate in heatproof bowl, pour hot cream over, let sit 2 minutes. Whisk from center outward until smooth and glossy. Add butter and salt, whisking until fully incorporated. Keep warm but not hot.
EXECUTE PROFESSIONAL PRESENTATION:
Remove cakes from oven and rest for exactly 1 minute - no longer or centers may set too much. Run thin knife around edges to loosen, then quickly invert each ramekin onto center of serving plate. Gently tap bottom and lift ramekin - cake should release cleanly. Spoon macerated berries with their accumulated juices around each cake. Drizzle white chocolate sauce artistically over cake and plate. Serve immediately while lava center flows freely.
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