STRAWBERRY LAVA CAKES

INSTRUCTIONS

• 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.