Chilli Chocolate Lava Cake
"My ultimate comfort bake."Serves | Prep Time 20 minutes | Cook Time 14 minutes
Why I Love This Recipe
So today I'm surfing a little bit of a low.... the kind of low that calls for a decadent dessert, and so I give you, my Chilli Chocolate Lava Cake! This deliciously warm and uber chocolatey dessert is the very definition of comforting, and the hint of chilli really hits the spot.
Ingredients You'll Need
180g Dark Chocolate
3/4 cup Sugar
1/2 cup Flour
1 Birdseye Chilli (de-seeded)
Preheat your oven to 180 degrees Celsius
Line the base and grease the sides of a cupcake tin, set aside.
Place a saucepan of water onto medium heat and rest your mixing bowl atop. Preferably a bowl that won't melt.... so no plastics, and no silicone (because it just won't heat up like we need it to).
While your water heats up, chop your chilli as finely as you can.
Add chocolate, butter, and chili to your mixing bowl, stir until everything is melted and smooth.
Remove your mixing bowl from the heat, sift in your flour and sugar and add your eggs. Leave your eggs until last as this will give your mixture time to cool and you won't partially cook your eggs by dropping them into the hot mixture.
Divide your batter between your cupcake tins, and place in the oven to bake for 14 minutes.
Allow you lava cakes to cool for 10 minutes, run a knife around the edge of each one, and gently tip them out onto a flat surface.
Use a spatula to move the cakes to their respective plates or bowls (a spatula supports the base to avoid the soft middles dropping out), place each cake. Serve fresh from the oven, these little volcanos don't reheat well, you'll lose the lava.
Pairs Well With
Ice Cream or Whipped Cream