INSTRUCTIONSStrawberry Chocolate Lava Cakes
In a small heat-proof bowl, microwave the STRAWBERRY INSPIRATION and butter together in 30 second bursts on high, whisking after each, until melted and smooth. Or create a makeshift double boiler and melt over medium-heat on the stovetop. Add the food coloring and whisk to combine.
In the bowl of a stand mixer, fitted with the whisk attachment, or with a hand mixer, whisk the sugar, eggs, and vanilla on medium-high speed until light, thick and airy, about 3 - 5 minutes. Remove the bowl from the mixer and gently whisk in the melted butter and chocolate.
Using a rubber spatula, gently fold the flour and salt into the batter. Refrigerate the batter for at least 4 hours.
Preheat the oven to 425°F. Grease four 6-oz (177 ml) oven-proof ramekins with cooking spray, or softened butter, and coat with granulated sugar, knocking out any excess.
Place the ramekins on a baking sheet, and fill them a little more than halfway with batter, place a GUANAJA ETNAO Insert on top of each and cover evenly with the remaining batter. Bake for 25 - 30 minutes, rotating at the halfway mark until the tops are firm and puffy.
Strawberry Whipped Cream
While the cakes bake, make the whipped cream. Add all of the ingredients to the bowl of a stand mixer, fitted with the whisk attachment, or place in a large mixing bowl and using a hand mixer, whisk on medium speed until soft peaks form.
ASSEMBLY AND FINISHING
Remove the cakes from the oven and run a paring knife gently around their edges. Invert the cakes on to individual serving plates. Lift off the ramekins, and serve immediately with a dollop of strawberry whipped cream and some fresh strawberries. The tops will sink a bit and this is part of their charm (and a perfect nesting place for cream and berries). Alternatively, you can serve the cakes directly from the ramekins.