Dive into a dessert that's a true explosion of flavors with our Chili-Spiced Chocolate Lava Cake. This decadent treat combines the richness of dark chocolate with a hint of spicy chili, creating a unique and unforgettable taste experience. The moment you break into the cake, a gooey, molten chocolate center infused with chili warmth flows out, promising a delightful contrast of sweet and spicy in every bite.
Preparation and Cooking Times
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Servings and Serving Size
- Yield: 4 servings
- Serving Size: 1 lava cake
Nutritional Profile (per serving)
- Calories: 350 kcal
- Protein: 4 g
- Carbohydrates: 40 g
- Fat: 20 g
- Sodium: 150 mg
Ingredients
- Dark chocolate (100 g / 3.5 oz)
- Unsalted butter (100 g / 3.5 oz)
- Eggs (2 large)
- Granulated sugar (50 g / 1.75 oz)
- All-purpose flour (30 g / 1 oz)
- Chili powder (5 g / 0.2 oz)
- Powdered sugar (for dusting)
- Vanilla extract (5 ml / 0.2 fl oz)
Detailed Method of Preparation
- Preheat Oven: Preheat your oven to 200°C (392°F). Grease four ramekins.
- Melt Chocolate and Butter: In a double boiler, melt the dark chocolate and butter together. Remove from heat and let cool slightly.
- Mix Wet Ingredients: Whisk together eggs, granulated sugar, and vanilla extract until light and fluffy.
- Combine with Chocolate: Gradually fold the egg mixture into the melted chocolate. Stir in the chili powder.
- Add Flour: Gently fold in the all-purpose flour until just combined.
- Bake: Divide the batter among the prepared ramekins. Bake for 12 minutes or until the edges are firm but the center is still soft.
- Serve: Let cool for a minute, then invert onto plates. Dust with powdered sugar.
Tips for Culinary Success
- Chocolate Quality: Use high-quality dark chocolate for a richer flavor.
- Chili Adjustment: Modify the amount of chili powder to suit your taste for heat.
- Serving Suggestion: Serve with a scoop of vanilla ice cream to balance the heat.
Frequently Asked Questions (FAQs)
Can I make these in advance?
Prepare the batter ahead and refrigerate, but bake just before serving for the best texture.
What if I don't have ramekins?
Use any oven-safe cups or muffin tins, adjusting the baking time accordingly.
Can I use milk chocolate instead of dark?
Yes, but it will make the cake sweeter and less intense.