Description
Indulge in this rich chocolate lava cake, perfect for chocolate lovers, served with a refreshing strawberry compote.
Ingredients
Scale
- 1 cup semi-sweet chocolate chips (melted)
- 1/2 cup unsalted butter (melted)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup fresh strawberries (sliced)
- 2 tablespoons granulated sugar (for macerating)
- 1 tablespoon lemon juice
- 1 cup heavy cream (cold)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a bowl, combine sliced strawberries, granulated sugar, and lemon juice. Toss gently and let sit for 15 minutes to macerate.
- Preheat the oven to 425°F (220°C). Grease a muffin tin with butter or non-stick spray.
- In a mixing bowl, whisk together melted chocolate and butter until smooth.
- Add granulated sugar, eggs, egg yolks, vanilla extract, and salt. Whisk until combined.
- Gently fold in the flour until just combined.
- Spoon a small amount of lava cake batter into each muffin cup, then add a spoonful of the macerated strawberries, and top with more batter to cover.
- Bake for 12-15 minutes, until the edges are firm but the center is soft.
- Let cool for 5 minutes before carefully removing from the muffin tin.
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Serve the lava cake cups warm, topped with whipped cream and additional strawberries if desired.
Notes
- Serve immediately for the best lava effect.
- Can be made in advance and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 450
- Sugar: 30g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg