Lava cake with marinated strawberries on mint pesto with baked chocolate and strawberry gel

How to do it:

Lava cake

1. Heat the butter and melt the couverture in it.
2. Add all other ingredients and mix well.
3. Grease porcelain coffee cups 2/3 with softened butter and sprinkle lightly with granulated sugar.
4. 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

1. Mix water with sugar and add fresh mint.
2. Bring to a boil and then strain out the mint.
3. Allow the finished syrup to cool.
4. Wash strawberries, cut into quarters and marinate briefly with the cooled syrup.

Baked chocolate

1. Now let the couverture caramelize on a baking tray at approx. 130°C circulating air for about 10 minutes until light brown.
2. After cooling, break into small pieces.

Mint pesto

1. Toast the pine nuts in a coated pan (without fat) until light brown.
2. Crush the mint leaves in a mortar and mix all the ingredients together with the juice of the orange.

Strawberry gel

1. Mix the strawberry puree with vanilla and lemon juice in a saucepan.
2. Mix the sugar with agar agar and add to the pot as well. Bring to a good boil and leave to cool.