Chocolate Lava Cakes for Two

This recipe was developed and featured on A Cookie Named Desire. The original blog post can be read here.

Makes: 2 cakes

Prep Time: 10 min.    

Cook Time: 5 min.

Chef’s tip: To purée the peppers, mash with a fork.

Ingredients

  • Ganache
  • 1/4 cup heavy cream
  • 1 tablespoon Rio Luna peppers (any variety)
  • 2.5 oz chocolate
  • Chocolate Cake
  • 1/4 cup brown sugar
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 large egg yolk
  • 1/2 teaspoon vanilla
  • 1 tablespoon Rio Luna pepper puree
  • 2 tablespoons all-purpose flour

Directions

  1. Rinse the peppers.
  2. In a small saucepan, heat the cream and the peppers together until the mixture starts to bubble at the edges. Simmer for about 3 - 4 minutes. Strain the mixture in a fine mesh strainer, pressing against the peppers.
  3. Add the chocolate into the heavy cream and chill in the refrigerator until hardened.
  4. Grease two 6 - 8 oz ramekins and dust with cocoa powder. Set aside.
  5. In a medium bowl, mix together the sugar, salt, eggs, vanilla, and the peppers. Whisk well for about 2 minutes. Stir in the flour.
  6. Evenly divide the batter among the ramekins, then roll a heaping tablespoon of ganache into a ball and place in the batter until it is fully covered.
  7. Microwave one ramekin for 1 minute and 15 seconds, or two for 2 minutes. Allow to sit for a minute, then carefully turn out onto a plate (be careful as the ramekin will still be hot).