Chocolate Covered Strawberry Lava Cakes
If you’re after an impressive and romantic dessert for two, these Chocolate Covered Strawberry Lava Cakes are the perfect choice! Rich, chocolatey, and packed with bursts of fresh strawberries in every bite, they’re pure indulgence. Best of all, they come together in just 30 minutes – plus, thanks to my top-secret hack (revealed later!), you’re guaranteed a perfectly gooey molten centre every time!
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Equipment
- 2 Oven-safe ramekins RECIPE SUCCESS TIP: It’s important to use similar sized ramekins for an accurate baking time. The ones I used were 3.5” wide and just over 2” deep.
Ingredients
- 50 grams Salted butter plus 10g extra for greasing
- 100 grams 70% Dark Chocolate
- 1 medium Egg + 1 extra egg yolk room temp
- 100 grams White caster sugar
- 50 grams Plain flour
- 10 grams Cocoa powder plus extra for dusting
- 50 grams Fresh strawberries chopped
Chocolate covered strawberries: (makes approx. 20)
- 300 grams Fresh strawberries
- 200 grams Milk chocolate chopped
- Optional decorations: sprinkles nuts, white chocolate to drizzle
Instructions
Start by preparing the chocolate covered strawberries:
- Line a baking tray with greaseproof paper. Wash and pat dry the strawberries.300 grams Fresh strawberries
- Break up the milk chocolate into a glass bowl. Melt in the microwave in short bursts, or over a pan of simmering water. Stir frequently until smooth.200 grams Milk chocolate
- Hold the strawberries by the stem and dunk into the melted chocolate, lift and shake gently to allow the excess chocolate to drip off.
- Place on the baking tray and decorate with pink sprinkles or a drizzle of white chocolate. Place in the fridge to set.Optional decorations: sprinkles
Now make the chocolate lava cakes:
- Start by prepping the ramekins* by melting 10g of butter and using a pastry brush to coat the inside of the ramekins. Chill for 10 minutes then grease again with melted butter and generously coat the inside with cocoa powder. Tap out the excess and set aside.*It’s important to use similar sized ramekins for an accurate baking time. The ones I used were 3.5” wide and just over 2” deep.
- Chop up 80g of the dark chocolate and place in a glass bowl along with the butter. Melt in the microwave for 45-60 seconds. Stir until smooth and glossy, then set aside to cool.100 grams 70% Dark Chocolate, 50 grams Salted butter
- In a separate bowl, whisk the whole egg, egg yolk and sugar until thick, foamy and light in colour. Now pour in the melted chocolate mixture and fold to combine.1 medium Egg + 1 extra egg yolk, 100 grams White caster sugar
- Sift in the flour and cocoa powder and fold until the mixture is combined.50 grams Plain flour, 10 grams Cocoa powder
- Fold in the chopped strawberries.50 grams Fresh strawberries
- Fill each ramekin halfway with the mixture. Place a square of dark chocolate (10g each) in the middle. Spoon the remaining mixture into each ramekin and smooth out the top. Place in the fridge to chill for 15 minutes.
- Meanwhile, preheat the oven to 180°C (fan) / 200°C (conventional) with a baking tray inside.
- Place the ramekins on the hot baking tray and bake for 16-18 minutes until the top is set and the sponge is pulling away at the sides.
- Leave to cool in the ramekins for a couple of minutes, then run a knife around the edge and turn the cakes upside down onto a plate. The ramekins will be very hot, so use a teatowel or oven gloves.
- Serve immediately, topped with your chocolate-covered strawberries. Enjoy!
