Easy Strawberry Lava Cake

This easy strawberry lava cake is a soft, rich chocolate-style sponge with a warm strawberry centre that gently melts as you cut into it. The texture is light around the edges with a soft, flowing middle that feels indulgent without being heavy. It is a simple dessert that looks impressive but is very approachable, even for beginners. From start to finish, it takes around 30 minutes, making it perfect for a quick but special treat.

Ingredients

For the sponge

• 100g unsalted butter
• 100g dark chocolate, chopped
• 2 large eggs
• 50g caster sugar
• 40g plain flour
• Pinch of salt

For the filling

• 4 teaspoons strawberry jam or strawberry compote

For the tins

• Butter, for greasing
• Cocoa powder, for dusting

How to Make Easy Strawberry Lava Cake

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Grease four ramekins well and dust lightly with cocoa powder, tapping out any excess.
• Melt the chocolate: Place the butter and chopped chocolate in a heatproof bowl and melt gently over a pan of simmering water. Stir until smooth, then set aside to cool slightly.
• Mix the eggs: In a separate bowl, whisk the eggs and caster sugar until pale and a little thickened.
• Combine the batter: Pour the melted chocolate mixture into the eggs, stirring gently. Fold in the flour and salt until just combined.
• Fill the ramekins: Spoon half the batter into the ramekins. Add a teaspoon of strawberry jam to the centre of each, then cover with the remaining batter.
• Bake: Bake for 11 to 13 minutes until the edges are set and the tops look just firm. The centres should remain soft.
• Turn out and serve: Leave to stand for 1 minute, then carefully turn out onto plates and serve straight away.

Tips for Perfect Strawberry Lava Cake

How do I keep the centre runny?

Do not overbake. As soon as the edges are firm and the top has set, remove the cakes from the oven.

Can I use fresh strawberries instead of jam?

Jam works best as it melts smoothly. Fresh strawberries release too much liquid and can affect the texture.

Why did my cakes stick to the ramekins?

Grease generously and dust with cocoa powder. This helps the cakes release cleanly.

Can I prepare these in advance?

You can fill the ramekins and chill for up to 2 hours. Bake straight from the fridge, adding 1 extra minute.

Serving Suggestions

• Serve with lightly whipped cream
• Add a scoop of vanilla ice cream
• Dust with icing sugar and fresh strawberries

Storage

Room temperature

These cakes are best eaten straight away and are not suitable for keeping at room temperature.

Refrigerator

Baked cakes can be stored for up to 24 hours, though the centre will set when chilled.

Freezing

Freezing is not recommended as the texture of the molten centre will be affected.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 28g
• Protein: 6g
• Fat: 20g
• Saturated fat: 12g
• Sodium: 90mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs