A strawberry lava cake is soft and moist, with a gooey strawberry center that comes out when you cut into it. The strawberry taste is strong but not too strong, and the white chocolate makes it all smooth and velvety. This cake is best served warm, which makes the strawberry and white chocolate flavors even better.
Strawberry Lava Cake Ingredients
- White chocolate
- Unsalted butter, chopped
- All-purpose flour
- Powdered sugar
- Strawberry curd
- Lemon zest
- Lemon juice
- Vanilla beans (seeds only) or vanilla extract
- Large eggs, room temperature
- Large egg yolks, room temperature
- Pink gel food color (optional)
More Strawberry Cakes
Strawberry Lava Cake
A strawberry lava cake is soft and moist, with a gooey strawberry center that comes out when you cut into it. The strawberry taste is strong but not too strong, and the white chocolate makes it all smooth and velvety. This cake is best served warm, which makes the strawberry and white chocolate flavors even better.
Ingredients
- 2/3 cup white chocolate
- 1/2 cup unsalted butter
- 2/3 cup all purpose flour
- 1/2 cup powdered sugar
- 1/2 cup strawberry curd
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 4 large eggs room temperature
- 4 large egg yolks
- 4 - 5 drops pink gel food color
Instructions
- Preheat the oven to 425°F. Lightly grease six 6-ounce ramekins with butter and space on a baking sheet.
- In a microwavable bowl, combine white chocolate and butter. Microwave in 30 second intervals, stirring between, until fully melted and smooth.
- In a separate bowl, whisk together flour, powdered sugar and a pinch of salt. Gradually blend in melted chocolate.
- Mix curd, zest, juice and vanilla into chocolate batter. In another bowl, whisk egg yolks until lightened. Pour yolks into batter and combine well.
- Tint mixture pale pink with a few drops of food coloring if desired.
- Pour batter into prepared ramekins, filling about 3/4 full. Bake 15-20 minutes until set around edges but still softly jiggle in centers.
- Let cakes rest in ramekins for a few minutes. Run a butter knife between each cake and pan, then invert onto plates.
- Top with powdered sugar or additional curd before serving these molten morsels of summer strawberry bliss. Enjoy warm from the oven!