Chili-Chocolate Molten Lava Cakes with Cardamom Whipped Cream
Time: 15 minutes
Servings: 4 servings
Ingredients
For the Cakes:
- 4 oz Bittersweet Chocolate, chopped
- ½ C (1 stick) Unsalted Butter
- 1 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- ¼ tsp Cayenne Pepper
- ⅛ tsp Ground Cloves
- ⅛ tsp Salt
- 2 Large Eggs
- 2 Large Egg Yolks
- ¼ Cup Granulated Sugar
- 2 T All-Purpose Flour
For the Cardamom Whipped Cream:
- 1 C Heavy Cream
- 2 T Powdered Sugar
- ½ tsp Ground Cardamom
- ½ tsp Vanilla Extract
Instructions
- Preheat the oven to 425°F.
- Butter and lightly flour 4 ramekins or custard cups. Place them on a baking sheet.
- Melt the chocolate and butter in a heatproof bowl set over simmering water (double boiler method), stirring until smooth.
- Remove from heat and stir in vanilla, cinnamon, cayenne, cloves, and salt. Let cool slightly.
- Whisk eggs, yolks, and sugar in a separate bowl until thick and pale. Gently fold in the chocolate mixture, then sift in the flour and fold just until combined.
- Divide batter evenly between the ramekins.
- Bake for 12–13 minutes, until the edges are set but the centers are still soft.
- Whip the cream with powdered sugar, cardamom, and vanilla until soft peaks form.
- Chill until ready to use.
- Run a knife around the edges of the cakes and invert onto plates. Top with a generous dollop of cardamom whipped cream and, if you like, a sprinkle of chili powder or a few flakes of sea salt.
Go Rogue by adding a spoonful of chili mango jam in the center of the batter before baking. The jam will melt and ooze out when cut.
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