STRAWBERRY LAVA CAKES
INGREDIENTS
INSTRUCTIONS
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.
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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.
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Using a rubber spatula, gently fold the flour and salt into the batter. Refrigerate the batter for at least 4 hours.
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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.
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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
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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
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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.
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