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Yields:
6
Total Time:
1 hr
This Mickey-shaped dessert from Shanghai Disneyland is especially close to Chef de Cuisine Nelson Zhang’s heart: “When I was a kid, my most happy memories were spent watching Donald Duck and Mickey Mouse cartoons on TV,” he says. Now, he gets to instill that wonder in the dishes he creates—and so can you.
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Ingredients
- 1/3 cup
caster sugar
- 3/4 cup
frozen blueberries
- 1/2 cup
frozen raspberries
- 1/2 cup
frozen strawberries
- 1/4 cup
water
- 1 Tbsp.
cornstarch
Lava Cake
Cooking spray
- 36
jumbo bittersweet chocolate chips, divided
- 5 oz.
semisweet chocolate, chopped (about 2/3 c.)
- 6 Tbsp.
unsalted butter
- 4
eggs
- 1/2 cup
caster sugar
- 2/3 cup
cake flour
Garnish
- 1 cup
heavy whipped cream
- 1 Tbsp.
powdered sugar
- 6
mint leaves
Directions
- Step 1 Make Mixed Berry Compote: Place sugar, blueberries, raspberries, strawberries, and water in a medium saucepan. Bring to boil over medium-high heat. Reduce heat to low and simmer, stirring often, for 20 minutes. Add cornstarch and stir until thickened. Cool to room temperature before serving.
- Step 2Prep Cookie Cutters: Preheat oven to 425°F. Wrap bottoms of 4"-x-3.1" Mickey Mouse cookie cutters with aluminum foil. Coat with cooking spray and set on a baking sheet. Place 6 jumbo bittersweet chocolate chips in a single layer in the bottom of each mold. Set aside.
- Step 3Melt Chocolate: Melt chocolate and butter in a saucepan over low heat. Set aside.
- Step 4Make Batter: Whisk eggs and sugar in a medium bowl until frothy. Slowly add chocolate and stir until combined. Sift cake flour into chocolate mixture and stir until just combined.
- Step 5Bake Cakes: Pour 1/3 c. into each Mickey Mouse mold, and bake 7 minutes. Cool 5 minutes before removing from molds.
- Step 6Assemble Dessert: Whip heavy cream and powdered sugar with an electric mixer to medium peaks. Place lava cake in the center of each plate. Add 2 tbsp. mixed berry compote to each plate and dollop whipped cream on the side. Garnish with mint leaves.
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