An original recipe by Jessie Sheehan
Category: Cakes and Tarts
Difficulty: Medium


Makes 4 cakes
Strawberry Chocolate Lava Cakes
140g (5oz) Strawberry Inspiration
110g (½ cup) unsalted butter
25-30 generous drops red gel food coloring, optional
50g (1/4 cup) granulated sugar, plus more for coating the ramekins
 3 large eggs
3g (1 1/2 tsp) pure vanilla extract
35g (1/4 cup) all-purpose flour
3g (1/2 tsp) fine sea salt 
Strawberry whipped cream
230g (1 cup) heavy cream
75g (1/2 cup) hulled strawberries, finely chopped
30g (1/4 cup) confectioners' sugar
4g (1/2 tsp) corn pure vanilla extract 
Fresh sliced strawberries for serving


Strawberry 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.



  • 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.

*Chef’s note: If you do not serve your cakes immediately, and are worried the centers will firm-up, place the ramekins in the microwave for 15 - 30 seconds to re-melt.