Lava cake with marinated strawberries on mint pesto with baked chocolate and strawberry gel
Lava cake with marinated strawberries on mint pesto with baked chocolate and strawberry gel
Ingredient list
For the lava cake
150 g butter liquid
135 g dark chocolate coating (Callebaut)
130 g sugar
3 eggs
120 g flour
Butter and granulated sugar for the cups
Powdered sugar to dust
For the mint syrup
50 ml water
50 g sugar
Vanilla
Fresh mint
For the marinated strawberries
One bowl of fresh strawberries
For the baked chocolate
80 g white couverture Callets
For the mint pesto
50 g pine nuts
50 g baked white chocolate cooled down
Approx. 8 stalks of fresh mint leaves
1 orange
For the strawberry gel
150 g strawberry puree
5 ml lemon juice
25 g sugar
Vanilla
1 g agar agar (gelatin substitute)
How to do it:
Lava cake
- Heat the butter and melt the couverture in it.
- Add all other ingredients and mix well.
- Grease porcelain coffee cups 2/3 with softened butter and sprinkle lightly with granulated sugar.
- Then fill the mixture into the cups with the help of a pastry bag and bake at approx. 190°C for approx. 10-12 minutes, then turn out hot. Dust the final with powdered sugar.
Mint syrup
- Mix water with sugar and add fresh mint.
- Bring to a boil and then strain out the mint.
- Allow the finished syrup to cool.
- Wash strawberries, cut into quarters and marinate briefly with the cooled syrup.
Baked chocolate
- Now let the couverture caramelize on a baking tray at approx. 130°C circulating air for about 10 minutes until light brown.
- After cooling, break into small pieces.
Mint pesto
- Toast the pine nuts in a coated pan (without fat) until light brown.
- Crush the mint leaves in a mortar and mix all the ingredients together with the juice of the orange.
Strawberry gel
- Mix the strawberry puree with vanilla and lemon juice in a saucepan.
- Mix the sugar with agar agar and add to the pot as well. Bring to a good boil and leave to cool.
Our tip
Powdered sugar and fresh mint leaves are perfect for decorating.
