Strawberry Chocolate Lava Cake
by
Imad Yabroudi
29 Jul 2020
Strawberry Chocolate Lava Cake
Category
Desserts
Servings
10
Prep Time
20
Cook Time
7
This rich dark chocolate cake oozing with glorious strawberry chocolate is definitely going to be a keeper!
Author: Chef Bertrand Le Gallic
Ingredients
- 200 grs Cacao Barry Guayaquil dark chocolate 64%
- 200 grs butter
- 200 grs whole eggs
- 150 grs sugar
- 160 grs plain flour
- 5 grs baking powder
- 150 grs Callebaut Strawberry Chocolate
- Pavoni "Muffin" Mould
YOU WILL NEED
Directions
- Preheat the oven at 200ºC.
- Beat the eggs and sugar for 1 minute. (Do not foam)
- Melt the butter and Cacao Barry Guayaquil dark chocolate together in the microwave until it reaches 45ºC and add to the egg and sugar mixture.
- Sieve the flour and baking powder and add into the chocolate mixture.
- Grease the Pavoni "Muffin" mould with butter (optional) and add half the chocolate batter.
- Add 15 grs of chopped Callebaut Strawberry chocolate into the centre of each cavity. (On top of the batter)
- Top each cavity with the remaining chocolate batter until you have filled all 10 cavities.
- Bake in the oven at 200ºC for approximately 7-9 minutes.
Recipe Note
The cakes can be frozen after baking and reheated in the microwave for 45 seconds if still frozen or 25 seconds if defrosted before serving.
