Chocolate Chile Lava CakesPrep: 4 hours Cook: 20 min Servings: 6by Joanne121 recipes>
Pair sweet and hot in these delicious little cakes. Introduce the spice with a little tingle in the cake followed by a Grande Finale explosion of heat with sweet in the lava flow of filling.
- 2 oz Semi Sweet chocolate
- 1/2 tsp *depending on how hot you want it, Aji Amarillo chilies – or equivalent “hot” dried chile, ground
- 1 TBS sugar
- zest from one medium orange
- 1/4 cup heavy cream
- 6 oz Semi Sweet chocolate
- 1/2 cup butter, unsalted
- 2 large eggs
- 2 egg yolks
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/4 to 1/2 tsp De Arbol Chile (similar to cayenne), ground
- 1/4 cup + 2 TBS all purpose flour
- First, prepare your dried chilies.
- I ground them in a mini food processor. I wore gloves when handling them.
- Sliced the ends off with a knife and discarded the seeds and ends.
- Place the pepper in the processor and use the finest grounds in your recipe.
- To make the filling, melt 2 oz of the chocolate in a double boiler. When the chocolate has melted, add the cream, sugar, orange zest and ground chili.
- Mix to blend.
- Put in the fridge for 3 â 4 hours and let set.
- About 15 minutes before youâre ready to put the cakes into the oven, separate the filling into 6 individual servings, about 1/2 TBS or so each.
- Put them on wax paper, on a paper plate and put into the freezer. This will let them set a little firmer.
- To make the cakes, preheat the oven to 400 F.
- Spray 6 ramekins with non-stick baking spray (the kind with flour).
- Melt 6 oz of the chocolate in the double boiler with the 1/2 cup butter (1 stick).
- Meanwhile, in a glass bowl, beat the eggs, yolks, and sugar for about 4 â 6 minutes until it becomes light in color and thickens. Gently fold in the chocolate, the chilie and then the flour.
- Spoon some of the cake batter into the ramekins, about 1/2 full.
- Now remove your âlavaâ filling from the freezer and add each of the 6 servings into the middle of each ramekin.
- Cover with the remaining cake batter.
- Place ramekins on a baking sheet and bake for 18 â 20 minutes or until cake is slightly firm to the touch. Remove from oven and allow to rest for 5 minutes.
- Using a knife, insert it carefully into the side of the ramekin just to loosen the cake. Put a plate on top of the cake and flip over to serve.
- If you used a lot of the chili, or you used a really HOT chili, the heat is nicely offset by a big scoop of ice cream or whip cream.
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