Two-tone Vanilla Strawberry Mini Marshmallows

Two-tone Vanilla Strawberry Mini Marshmallows|Sugar for the Brain

Hello everyone!

I’m back! YAY! I’m very happy to be! I miss baking, I miss food photography and I miss sharing with you! I hope I’ll be posting more regularly! Great news in the cooking department, I was finally able to make caramel. Unfortunately I have no proof because I didn’t have time to take pictures (soon I’m supposed to get an intelligent cell phone so I’ll post that kind of pics on Instagram!). Let’s just say I was very happy, and as excited as I was I decided to try another batch the day after and burned it! Ahahah! I didn’t master caramel yet, but there is hope for me! You can expect a caramel dessert soon!

Today I have for you these cute two-tone marshmallows. Vanilla and strawberry! Dipped in chocolate they can be Neapolitan marshmallows! Use them in hot chocolate, give them as a gift or eat them just like that!

Two-tone Vanilla Strawberry Mini Marshmallows | Sugar for the Brain

Two-tone Vanilla Strawberry Mini Marshmallows
Recipe from Daring Bakers July 2009


  • 1/4 cup water
  • 1/4 cup light corn syrup
  • 3/4 cup sugar
  • 1 tablespoon powdered gelatin
  • 2 tablespoons cold water
  • 2 egg whites, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 vanilla bean, seeded
  • 2 drops strawberry extract
  • Pink food coloring
  • Powdered sugar to sprinkle


  1. Sprinkle the gelatin over the cold water and let bloom. Reserve.
  2. In a medium saucepan, combine the water, corn syrup, and sugar. Stir only when you combine the ingredients.
  3. Bring to a boil until the temperature on a candy thermometer reach 235 degrees.
  4. Remove the syrup from heat. Add gelatin and mix.
  5. Whip the whites until soft peaks form.
  6. While beating, gradually pour syrup into the whites. Whip until stiff.
  7. Separate the marshmallows in two bowls. In the first, add the vanilla seeds and mix until incorporated.
  8. In the second bowl, add the strawberry extract and the pink food coloring. Whip until incorporated.
  9. Transfer to two separate pastry bags.
  10. Place both pastry bags in another pastry bag fit with the tip of your choice. Press until both colors are evenly coming out.
  11. On a surface dusted with a lot of powdered sugar, pipe tiny kisses of marshmallows. Sprinkle with more powdered sugar.

Two-tone Vanilla Strawberry Mini Marshmallows | Sugar for the Brain

Nutella Granola Cups filled with Berry Smoothie

Nutella Granola Cups filled with Berry Smoothie

Hello everyone!

Here is the other breakfast recipe I made for Natrel Milk (the first was the Berry Oat Muffins stuffed with Nutella). I think it’s a great alternative to your usual breakfast; I can testify that it was a good change from my Nutella toasts routine!

Nutella Granola Cups filled with Berry Smoothie

You can do the smoothie of your choice with the fruits/vegetable you like and you can substitute the Nutella in the cups for more honey or maple syrup! Yum!

My vacations are coming so I think I’ll be able to make the cake I had in mind for 3 months now! I’m pretty sure you’ll like it if it turns out as great as it is in my head 😉

Have a great day!

Nutella Granola Cups filled with Berry Smoothie

Nutella Granola Cups filled with Berry Smoothie
Serves: 12 cups
Preparation time: 20 minutes
Baking time: 15 minutes


  • 2 cups rolled oat
  • 1 cup slivered almonds
  • ¼ cup Nutella
  • ¼ cup honey
  • 4 tablespoons milk


  • ½ cup frozen or fresh blueberries
  • ½ cup frozen or fresh raspberries
  • ½ cup frozen or fresh strawberries
  • 4 tablespoons milk


  • Berries



  1. Preheat oven to 325 °F. Spray a 12 cups muffin tin with nonstick spray.
  2. In a medium bowl, mix together the oat and the almonds. Reserve.
  3. In a small saucepan, heat the Nutella, honey and milk and stir until combined.
  4. Remove from heat and pour over oat and almonds. Stir until coated.
  5. Spoon granola evenly in each cup. Firmly press the granola into the bottom and sides of the pan.
  6. Bake for about 15 minutes.
  7. Cool in the pan on a wire rack.
  8. When completely cool, delicately run a knife around the edges of the cups to remove them from the tin.


In a blender or a food processor, blend the blueberries, strawberries and raspberries. Add the milk and mix again until incorporated.


When ready to eat, fill the cups with the smoothie and top with berries.

Nutella Granola Cups filled with Berry Smoothie

Berry Oat Muffins stuffed with Nutella

Berry Oat Muffins stuffed with Nutella

Hello everyone!

I hope you’re well! A couple of weeks ago Natrel Milk called me back to make two new recipes for them, breakfast recipes. I was a bit out of my comfort zone because I mostly make desserts, but breakfasts are often sweet, include fruits and, well, have some common ground with desserts. So I was in, and here is the first recipe I made. This is not your usual oat muffin with fruits, it’s stuffed with Nutella! A super yummy surprise that everyone will enjoy! My boyfriend took them to his office and everyone enjoyed them. Oh, and some of his coworkers want to marry me now 😉 Unfortunately, it didn’t come from my man yet 😛 Just teasing him, we have been together almost 11 years, I think I can wait a couple more years 😉 All this to say that I’m pretty sure you’ll have a huge success with these muffins!

How do you put Nutella in the center of the muffins? It’s quite easy actually, you just have to freeze teaspoons of Nutella on a baking sheet and insert them in the uncooked muffins! The Nutella pieces will slowly warm and it will stay in the center of the muffin.

Berry Oat Muffins stuffed with Nutella

Berry Oat Muffins stuffed with Nutella
Serves: 12 muffins
Preparation time: 15 minutes
Baking time: 15 minutes


  • 12 teaspoons Nutella
  • 1 cup flour
  • 1 cup rolled oat
  • 1/2 cup brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup Natrel fine-filtered milk
  • 1/2 cup vanilla yogurt
  • 1/2 cup fresh or frozen blueberries
  • 1/4 cup fresh or frozen raspberries
  • 1/4 cup fresh or frozen strawberries, cut in cubes
  • 12 slices of strawberries for topping (optional)

Steps - Berry Oat Muffins stuffed with Nutella


  1. Line a baking sheet with wax or parchment paper. Drop 12 heaping teaspoons of Nutella on the sheet, making sure they don’t touch. Freeze the Nutella until solid, about 2 to 3 hours.
  2. Preheat oven to 400 °F. Spray a 12 cups muffin tin with nonstick spray.
  3. In a large bowl, mix flour, oat, brown sugar, baking powder, baking soda and salt.
  4. In another bowl, whisk the eggs, the milk and the yogurt.
  5. Pour the eggs mixture over the dry ingredients and stir until just combined.
  6. Incorporate the berries by stirring gently.
  7. Divide the batter evenly into the muffin tin.
  8. Insert a frozen Nutella piece in the center of each muffin. Make sure to cover the Nutella piece with batter.
  9. Garnish the top of each muffin with a strawberry slice (optional).
  10. Bake for 15 minutes, or until a tester inserted in the center comes out clean.
  11. Cool in the pan on a wire rack.

Berry Oat Muffins stuffed with Nutella
*** Disclaimer: I was remunerated to do this Natrel recipe.

Strawberry Mini Bundt Cake

Strawberry Mini Bundt Cake

Hello everyone!

Here’s a recipe as delightful as it is easy. And, you might have tried it already because it’s the same recipe I use for my cake roll. Vanilla bean is SOOOO yummy in the whipped cream. I don’t think I ever want to eat whipped cream without it anymore! I don’t consider myself a very demanding person, but I just became one when this whipped cream hit my taste buds! Vanilla is the second most expensive spice, so here I go having quite expensive taste 😉

About the upcoming posts, I have this crazy cake in my head that I just want to try and show you! You never know if it will be as great as they are in your head! I need to find time to try it (I think it will be quite long to do!). Also, I made new recipes for Natrel Milk (see the first collaboration here) so I’ll be showing that off to 😉

Have a great day and a great week!



Strawberry Cake Roll
Make 5 mini-bundt cake


  • 4 eggs
  • ¾ cup sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 tablespoon water
  • About 10 strawberries, cut in cubes (add more to taste and some more to garnish)
  • 1 1/2 cups heavy cream
  • 1 vanilla bean


  1. Pour the heavy cream in a medium bowl.
  2. Cut the vanilla bean lenghtwise and extract seeds. Add to the cream and throw in the empty bean. Reserve.
  3. Preheat oven to 350°F. Grease and flour a mini bundt cake pan.
  4. Beat the eggs. Add the sugar while beating. Beat for 2-3 minutes.
  5. Sift the flour and baking powder over the egg mixture and slowly mix with a spoon. When the batter is homogeneous, add the water. Combine slowly. Stir in the strawberries.
  6. Pour the batter in each bundt form.
  7. Bake for about 25 minutes or until a thootpick comes out clean.
  8. While the cake is baking, remove the vanilla bean from the cream. Whip until soft peaks form. You can add sugar to taste.
  9. When the cake is cool, fill the hole with whipped cream and more strawberries.
  10. Enjoy!


Strawberry and Chocolate Mini Donut (baked)

Strawberry and Chocolate Donut (baked)


Hello everyone!

I hope you’re having a great week so far!

Here the weather has been so beautiful, sunny and hot, pretty much like an early summer! I found that it boosts up my energy and spirit! And I started baking in summer so it brings back memory and an amazing urge to bake! Good for me, and good for you too 😉

I made some donuts, yeah! They are mini, pink and brown so they are pretty cute! No frying involve (you’ll need a donut pan). The dough isn’t very sweet so you can add a very sugary glaze of your choice.


Strawberry and Chocolate Donut

Strawberry and Chocolate Mini Donut (baked)
Donut recipe adapted from Buns in the oven
Yield : 24 mini-donut


  • 1 cup flour
  • 1/2 cup sugar
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 6 tablespoons sour cream
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  1. Grease two mini donut pans.
  2. Preheat oven to 375 °F.
  3. In a medium bowl, combine the flour, sugar, cocoa powder and baking soda.
  4. In a small bowl, beat together the vanilla, egg, sour cream, milk, and oil.
  5. Stir the wet ingredients into the dry until just combined.
  6. Spoon in each donut form (might be easier if you transfer the dough to a piping bag and pipe into each form). Fill each form half full (else they won’t look much like donuts)
  7. Bake for 8 minutes or until the tops spring back when you touch them.
  8. Let the donuts cool in the pan before glazing.

Strawberry Glaze
I suggest you use the recipe from Cooking classy. For my glaze I changed the recipe a little, adding some strawberry extract, but the result wasn’t really good.

Strawberry and Chocolate Donut

April DB Challenge: Savarin

Savarin from Sugar for the Brain

Hello everyone!

This month’s Daring Baker’s challenge was amazing! I had never heard about savarin before. Frankly, it’s a long process (3 waiting time for the dough to rise!), but it’s so worth it! You can choose many flavors of syrup and filling so it’s a very versatile dessert.

“Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes!”

Savarin by Sugar for the Brain

Recipe with Photo Tutorial (PDF)

  • 2½ cups (600 ml) (12-1/3 oz) (350 gm) bread flour *** I used All-purpose flour with great results
  • 2 tablespoons (30 ml) water, lukewarm
  • 6 (320 gm) large eggs at room temperature, separated
  • ½ satchel (1½ teaspoons) (4 gm) instant yeast or 15 gm (½ oz) fresh yeast
  • 4 teaspoons (20 ml) (20 gm) sugar
  • 2/3 stick (1/3 cup) (80 ml) (75 gm) butter at room temperature
  • 1 teaspoon (5 ml) (6 gm) salt
  • ¼ cup (60 ml) (2 oz) (55 gm) butter for greasing the work surface, hands, dough scraper & baking pan


In a small bowl mix 2 tablespoons (30 ml) lukewarm water, 3 tablespoons (1 oz) (25 gm) flour and yeast , cover with cling film and let rise 60 minutes


  1. After 30 minutes put the egg whites in the mixer bowl and start working with the paddle at low speed adding flour until you have a soft dough that sticks to the bowl (about 2 cups or 270 gm) and work until it comes together, cover with cling film and let rest 30 min.
  2. Add the sponge to the mixer bowl (**I messed up here, the sponge and the dough must be together in the mixer now! I added the dough at the end of step 9, everything was alright anyway!) along with a tablespoon of flour and start mixing at low speed.
  3. When it starts pulling away from the sides of the bowl add one yolk and as soon as the yolk is absorbed add one tablespoon of flour.
  4. Add the second yolk , the sugar and as soon as the yolk is absorbed add one tablespoon of flour.
  5. Raise the speed a little. Add the third yolk and the salt and as soon as the yolk is absorbed add one tablespoon of flour.
  6. Keep on adding one yolk at the time and the flour saving a tablespoon of flour for later.
  7. Mix the dough until is elastic and makes “threads”.
  8. Add the butter at room temperature and as soon as the butter is adsorbed add the last tablespoon of flour.
  9. Keep on mixing till the dough passes the “window pane test”.
  10. Cover the dough with cling film and let it proof until it has tripled in volume (2 to 3 hours).
  11. You can prepare the Pastry cream now if you chose to use it, and refrigerate it.
  12. While you wait prepare your baking pan buttering it very carefully not leaving too much butter on it.
  13. Grease your dough scraper, your hands and your work surface and put the dough on it and fold with the Dough Package Fold two or three times around (5 folds twice or three times). Cover with cling foil and let it rest 15 minutes on the counter.
  14. Turn the dough upside down and with the help of your buttered dough scraper shape your dough in a rounded bun.
  15. Make a hole in the center with your thumb and put it in the prepared pan.
  16. Cover with cling film and let rise in a warm spot until the dough reaches the top of the pan (about 1 hour).
  17. Pre-heat oven to moderate 340°F/170°C/gas mark 3.
  18. Bake the Savarin for about 40 minutes until the top is golden brown.
  19. Meanwhile prepare the Syrup.
  20. When the Savarin is done take it out of the oven and let it cool.
  21. You have two choices now : you can brush it with syrup right now or you can let it dry out (so it will lose some of his moisture that will be replaced by the syrup) and brush it later on.
  22. Whatever you decide the day you want to serve it and fill the hole with your filling of choice and decorate it. You can serve the Savarin with some filling on the side.

Savarin by Sugar for the Brain

Maple and White Beer Syrup
Recipe from Unibroue

  • 6 oz. White beer
  • 1/3 cup maple syrup
  • 1/4 cup orange juice 

Bring beer, maple syrup, and orange juice to a boil and reduce by half. Brush Savarin with syrup. (If you want to soak the savarin in this syrup, double the recipe).

Pastry Cream and Chantilly
Servings: 1 savarin plus some for serving
Recipe with Photo Tutorial (PDF)

  • 2 cups (500 ml) milk
  • ¼ cup (60 ml) (2 oz) (60 gm) sugar
  • zest of one lemon
  • 2 large egg yolks
  • 1 large egg
  • 2 tablespoons (30 ml) (1¼ oz) (35 gm) cornstarch
  • ¼ cup (60 ml) (2 oz) (60 gm) sugar
  • 1 cup (250 ml) heavy cream
  1. In a saucepan bring to a boil milk and sugar.
  2. In a bowl whisk together egg yolks, egg, cornstarch and sugar.
  3. Add the hot milk to the eggs one tablespoon at the time to temper it.
  4. Pour in the saucepan again and bring to a boil stirring constantly.
  5. When the cream thickens remove from the stove.
  6. Put cling film onto the cream (touching the surface) and cool.
  7. Pour 1 cup (250 ml) cold heavy cream in mixer bowl with the whisk attachment. Beat until whipped.
  8. Combine with the cooled pastry cream adding a tablespoon at the time of whipped cream until it gets to the right consistency.

Savarin by Sugar for the Brain

Cream Cheese Fruit Mousse {gluten free}

Cream Cheese Fruit Mousse

Hey everyone!

I can’t even believe it’s already Wednesday! The time passes so quickly again! It’s great news though because my thesis is progressing, my job too and I had a great offer this week that I was really excited about! For now I can’t spill the beans, but you’ll learn about it around the second week of April 😀

I make the following dessert for my family and friends, those who love cream cheese (mostly everyone but me!). These mousses are fresh, very lemony and taste like summer! It’s also gluten free! You can add all the fruits you want. When I look at my pictures, I think that with the mousse, the strawberries and the blueberries, this dessert is very appropriate for Independence Day 😉 Just be sure you make little portions because it is quite rich with the cream cheese, whipped cream and sour cream!

Cream Cheese Fruit Mousse {gluten free}

Cream Cheese Fruit Mousse (gluten free)
Translated from à la di Stasio
Can easily make more than 12 shots

  • 1/2 cup whipped cream
  • 8 oz cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • Blueberries, washed and dry
  • Strawberries, diced
  1. In a cold bowl, whip the cream. Reserve.
  2. In a large bowl, beat the cream cheese until soft. Add the sour cream, sugar, lemon zest and lemon juice. Whip until the mixture is homogeneous. Fold the whipped cream in the mixture.
  3. At the base of each shot glass, add about 1/2 tablespoon of strawberries.
  4. Fill a pastry bag with the cream cheese mousse.
  5. Pipe a layer of cream cheese mousse.
  6. Add about 5-6 blueberries (more or less depending on their size).
  7. Add another layer of 1/2 tablespoon of strawberries.
  8. Continue layering by repeating the last 3 steps.
  9. Add some blueberries and a slice of strawberry on top of each shot.
  10. Refrigerate at least two hours.

Cream Cheese Fruit Mousse {gluten free}

Decorated Cake Roll Tutorial

Decorated Cake Roll Tutorial

Hello everyone!

I hope you had a great weekend! I haven’t forget about my cake pop experiment post, it’s coming 😉

Decorated Cake Roll Tutorial

Yesterday we celebrated my boyfriend’s birthday with my family, he turned 28th on Friday 😀 I decided to make a strawberry cake roll  but I wanted to try to decorate it. I have seen a few of those cakes and they are so amazing! It’s really not that hard (can be long depending on the pattern you choose to do) and the result is spectacular! I really love this technique and I’m looking forward to try it again (Halloween, Valentine’s day, etc)!

Decorated Cake Roll Tutorial

I used this tutorial from Cake central.

You’ll need :

I decided to make some little birthday cakes. I suggest you draw your pattern first so that it is easier to pipe. Here is how I made mine!

Decorated cake roll pattern

Then, put your pattern on a baking sheet and cover with parchment paper.

Prepare the cake (I made a double recipe just in case, but you really don’t need to!) and use the batter to do the decorations. Color as needed.

First you will need some dark brown batter to do the cake icing (if you have too much at the end, keep it for the cakes). You can use a piping bag with a tip or just a Ziploc from which you cut the corner of the size you need. Pipe the icings following your pattern so that it looks like that.

Decorated cake roll frosting

Freeze for about 10 minutes or more if needed, this will prevent your colors from merging.

Now you’ll need just a little blue batter (again if you have too much, keep it to do some green dots). Take the baking sheet out of the freezer and pipe the candles and little blue dots.

Decorated cake roll candles

At this point you could also pipe the cakes, but I did it in two steps because it was really hot here and the decorations were defrosting very quickly.

Freeze again for about 10 minutes. For the cakes you can use your remaining dark brown batter and add some uncolored batter to lighten the brown. Then you can use yellow batter to do the little flames. Finally you can mix the remaining yellow with the remaining blue and do some green dots.

Decorated cake roll complete

Freeze for the last time. When it’s set, remove the pattern drawing from under your parchment paper (so that the parchment paper with your decorations are directly on the baking sheet) and then pour the remaining batter over the baking sheet and the decorations.

Bake the cake for about 10 minutes at 375°F.

Then follow these steps to finish the cake! Updated on 2012-09-16

Don’t overbake because it will be hard to roll and it might crack.

Lay a parchment paper on your counter (or a clean kitchen towel). As soon as your cake is out of the oven take out the cake from the pan with the parchment paper, turn over on the paper laying on the counter then remove the parchment paper it was baked in. Turn the cake again so that the decorations are facing down (the counter), not up. Roll the cake in the paper and let cool. 

When the cake is completely cool, unroll and spread the filling. Roll again and you’re done! 

You’ll be so happy when you remove the parchment paper and you see that it worked 😉

Enjoy 😀 

Decorated Cake Roll Tutorial

Éclairs – Pâte à choux success!

Victory! 😀 I’m very happy to have finally succeeded in doing pâte à choux. I was beginning to think it was my baking nemesis. Ok I just failed two times, but still! Usually when you follow a recipe it works, but with pâte à choux it didn’t! So I read a lot about the subject and finally did it right!


Here is the difference between my second attempt and my third!


A little difference huh? My first try was just too runny, it looked like pancake batter 😉 The second attempt was too runny too, but a little less than the first time!

So here are my Éclairs. They are SO good! You can do all the variations you want with them. I did whipped cream and strawberries, chocolate glazed and whipped cream, profiterole style with chocolate glaze and vanilla ice cream. YUM!!! You can also sprinkle the glaze with everything you like: sprinkles, nuts, etc.

Éclairs Dough
From Tartelette 
Yield : 20-24 eclairs

1/2 cup whole milk (I used 0% milk and it was just fine)
1/2 cup water
1 stick unsalted butter  (I used salted)
1/4 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
5 large eggs, at room temperature

(For a step by step example see Pastry Pal’s blog)


Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.

In a medium saucepan, bring the milk, water, butter, sugar and salt to a boil.

Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and stir the mixture vigorously with a wooden spoon. The dough comes together very quickly.

A slight crust will form at the bottom of the pan, it’s normal, just let it be.

Stir for a further 2-3 minutes to dry the dough. This step is very important, I think it might be the crucial step where I failed the other times. The dough will look like mashed potatoes.

Transfer the dough into a bowl of a mixer fitted with the paddle attachment. Wait until the dough cool down just below 140 degrees F (some say below 180 degrees F, mine was at 130 F and it worked just fine).

Add the eggs one at a time, beating after each egg has been added. This step is very important too. Don’t add another egg until the other one is completely incorporated into the dough. This recipe work well with the number of eggs indicated, but you might need to be critique about this step. If you see that adding another egg will make your dough too runny to pipe then don’t. Multiple factors can account for the difference in the number of eggs needed.

In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.

Pipe the dough onto the prepared baking sheets. Bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep it ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes.


Chocolate glaze
From Pastry Pal

4 oz dark chocolate, finely chopped
1/2 cup heavy cream
3 tablespoons sugar
1 tablespoon vegetable oil

Pour the heavy cream, sugar and oil into a microwave-proof cup and nuke until almost boiling, about 45 seconds. It will look curdled, just stir it up to blend.

Pour over the chocolate and allow to sit undisturbed for a minute for it to melt through the shards.

Then whisk everything until completely smooth.


Chocolate Molten Lava Cake

Chocolate Molten Lava Cake

Hello Everyone!

Here is a quick post to share this classic dessert that I made for Mother’s day!

This is hot, delicious, quick and easy!


Chocolate Molten Lava Cake
Recipe from Delicious Shots

8oz Bittersweet chocolate
8 tablespoons butter (1 stick) plus more for ramekins
3 eggs
1/2 cup granulated sugar (I put 1/4 cup of vanilla sugar and 1/4 cup normal sugar)
1/2 cup flour
1 teaspoon vanilla
Preheat oven to 400 degrees F.
Generously butter four 6 ounce ramekins.
Place the prepared ramekins on a baking sheet and set aside.
Melt the chocolates and butter in a double boiler.
In the bowl of an electric mixer, beat the eggs and sugar until pale, about two minutes (don’t overbeat, I think mine were and the lava wasn’t that liquid 😉 ), beat in the vanilla.
Stir in the egg mixture into the chocolate and then add the flour, mix well.
Divide the batter among the prepared ramekins and bake for 12 to 15 minutes (for me it was about 10 minutes), the edges should be firm and set but the center will still look a little wet.
Serve immediately with vanilla bean ice cream or strawberry.
You can serve them in the ramekins or run a knife around the edges to loosen and invert onto dessert plates.