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.
