Mini Strawberry Lava Cakes

An easy recipe for a delicious chocolate dessert with strawberry jam.


For the lava cakes
400 g dulce de leche
1 pinch salt
1 egg, medium
2 egg yolks, of medium eggs
100 g strawberry jam
1 teaspoon(s) red food coloring paste
50 g all-purpose flour
50 g white chocolate couverture, finely chopped
1 tablespoon(s) butter, at room temperature, for the pans
1 tablespoon(s) granulated sugar, for the pans

For the chocolate sauce
200 ml heavy cream 35%
200 ml milk, 3,5% fat
200 g chocolate couverture, finely chopped
1/2 teaspoon(s) ginger
1/2 teaspoon(s) cinnamon
100 g strawberry jam
1 teaspoon(s) pepper, pink

To serve
sprinkles, hearts
mint leaves


For the lava cakes
Preheat the oven to 180ο C (350ο F) set to fan.

In a mixer’s bowl add the dulce de leche, the salt, the egg, the yolks, the strawberry jam, the red food coloring paste, and beat with the whisk attachment at high speed, for 2 minutes, until fluffy.

In a bowl add the flour, the chocolate, and mix with a spoon.

Transfer the flour mixture into the mixer’s bowl with the rest of the ingredients, and mix with a silicone spatula until homogenized.

Butter and sugar 6 crème caramel mold pans.

Transfer the mixture to a measuring jug and divide it among the pans.

Bake in the oven for 8 minutes.

Remove from the oven and take lava cakes out of the pans right away.

For the chocolate sauce
In a saucepan add the heavy cream, the milk, and place over medium heat. As soon as it comes to a boil, remove from the heat.

In a blender add the chocolate cut into small pieces, the ginger, the cinnamon, the strawberry jam, and the pink pepper.

Add the warm cream mixture, let it sit for 1 minute, and beat until homogenized.

Serve the lava cakes with the chocolate sauce, the heart candies, and the mint leaves.

As an Amazon Associate I earn from qualifying purchases.

Post a Comment