Strawberry Lava Cakes With Strawberry Curd Recipe :- A rich dessert with a delightful strawberry center, Strawberry Lava Cake is prepared with creamy strawberry curd that is naturally pink. You can eat them for dessert tonight because they just take fifteen minutes to bake. The entire cake is incredibly delicious and ooey-gooey due to the unusual lava effect, which will wow your family and friends. It received a 5-star recipe review from my family!
Strawberry Lava Cakes With Strawberry Curd Recipe
The lava cake was, of course, devised by a French cook. Still, it was manufactured in the United States because he made it in his restaurant in New York. It was invented by chef Jean-Georges Von Gerichten by accident, when he discovered a chocolate cake was still gooey in the middle after removing it from the oven too soon. He put it on his menu as molten chocolate cake after tasting it.
Ingredients
- 2/3cupwhite chocolate
- 1/2cupunsalted butter chopped
- 2/3cupall-purpose flour
- 1/2cuppowdered sugar
- 1/2cupof strawberry curd
- 1teaspoonlemons zest
- 1tablespoonlemon juice
- 3vanilla beans seeds only* or 1 tsp vanilla extract
- 4large eggs room temperature
- 4large egg yolks room temperature
- 4-5drops pink gel food color optional
Instructions
Preheat the oven to 425 degrees Fahrenheit. Place six ramekins, each holding six ounces, on a baking sheet and butter them. Put aside for later. The white chocolate and butter should be placed in a big bowl that is safe for the microwave and heated for one minute.
Microwave the mixture for 15 seconds at a time, stirring it occasionally, until it is completely melted and smooth. After each interval, make sure to stir the mixture thoroughly. Following the melting of the combination, incorporate the following ingredients into the mixture: flour, powdered sugar, strawberry curd, lemon juice, lemon zest, pink gel food color (if you are using it), and vanilla bean seeds or vanilla extract.
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Add the eggs and egg yolks and whisk them in until they are completely incorporated and the mixture is smooth and glossy. Bake the ramekins for 14 to 15 minutes, or until the edges are firm, after dividing the batter evenly among the ramekins that have been prepared. Take the dish out of the oven and allow it to rest for five minutes before serving.
In order to remove the cakes from the ramekins, first loosen the cake by running a butter knife over the sides of the cake, and then invert the cake onto a plate that is intended for serving. Powdered sugar or additional strawberry curd can be sprinkled on top before serving.
Nutrition facts
- Calories – 293 kcal
- Carbohydrates-23 g
- Protein-6 g
- Fat-20 g
- Saturated Fat-11 g
- Cholesterol-212 mg
- Sodium-137 mg
- Potassium-116 mg
- Fiber-1 g
- Sugar-14 g
- Vitamin A-628 IU
- Vitamin C-6 mg
- Calcium-64 mg
- Iron-1 mg
- Polyunsaturated Fat-2 g
- Monounsaturated Fat-6 g
- Trans Fat-0.5 g
NOTES
Ways to Put Away Place a whole ramekin in plastic wrap and keep it in an airtight container for up to three days. This will allow the ramekin to be refrigerated. When you want to freeze the cakes, wrap each one in plastic wrap and place it in a bag or container that is safe for the freezer for many months. Thaw in the refrigerator for a full night before serving.
When you want to reheat a cake, put it in the microwave and heat it for thirty to forty-five seconds, until it is completely warmed through. Variations on the subject It is possible to make chocolate cakes by substituting chocolate chips or cocoa powder for the strawberry curd in the batter.
By incorporating chocolate chips into the batter, you may create chocolate chip cakes that have a blast of chocolate flavor inside. Optional sugar substitutes include substituting granulated sugar or coconut sugar for the powdered sugar called for in the recipe.
