Chocolate Lava Cake
Prep. Time:
45 mins
Baking Time:
12 - 14 mins
Total Time:
1 hour
Serves:
4 individual cakes
Tips:
The lava cakes can be prepared up to 4 hours ahead and refrigerated
If baking from cold, add 1-2 extra minutes to cooking time
Test doneness by gently shaking the ramekin - the center should jiggle slightly
Serve immediately for the best molten center effect
Ingredients
Instructions
CAKES
Preheat oven to 425°F (220°C). Butter four 6-oz ramekins and dust with cocoa powder.
Melt chocolate and butter in a double boiler until smooth. Let cool slightly.
Whisk whole eggs, egg yolks, and sugar until thick and pale (about 3 minutes).
Fold in melted chocolate mixture, then gently fold in flour and salt.
Divide batter among prepared ramekins. Can be made ahead and refrigerated.
MOUSSE
Heat 1/4 cup cream and honey in a small saucepan until just simmering.
Pour over chopped white chocolate, let sit 1 minute, then whisk until smooth.
Add yellow food coloring if desired for golden color. Cool to room temperature.
Whip remaining cream to soft peaks, then fold into cooled white chocolate mixture.
Refrigerate until ready to serve.
STRAWBERRY ROSES
Hull strawberries and slice from tip to base in thin slices, keeping attached at the bottom.
Gently fan out slices and curl to form rose shapes.
Dust lightly with powdered sugar.
ASSEMBLY
Bake lava cakes for 12-14 minutes until edges are firm but centers jiggle slightly.
Let cool 1 minute, then run knife around edges and invert onto serving plates.
Add a dollop of golden chocolate mousse alongside each cake.
Garnish with strawberry roses and dust the entire plate with matcha powder using a fine-mesh sieve.
Serve immediately while the chocolate center is still molten.
