Chocolate Chile Lava Cakes

by Joanne on November 21, 2010

I’m a sucker for recipe contests.  I love coming up with my own recipes and this one presented the perfect challenge:   “A Chile & A Spoon” recipe contest. by Marx Foods.

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The rules:  1. Create an original recipe using at least one of the six types of chilie’s provided by Marx Foods.  2.  It must be a dish that requires a spoon to eat.

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The first recipe that came to mind was of course Chili.  Then I thought how I’ve wanted to incorporate heat with sweet. But what could I make that was sweet which required a spoon?  Pudding? Mousse? Custard?…or CAKE!  Lava cake!

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This recipe “introduces” a small tingle of pepper in the cake then, when taking a spoon full of the runny, delicious “lava” filling, the burst of sweet heat presents itself as the Grande Finale. 

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6 Servings

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

Cake

  • 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

Directions:

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.

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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. 

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Mix to blend.   Put in the fridge for 3 – 4 hours and let set.

About 15 minutes before you’re 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 – 6 minutes until it becomes light in color and thickens.  Gently fold in the chocolate, the chile

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and then the flour. 

Spoon some of the cake batter into the ramekins, about 1/2 full. 

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Now remove your “lava”  filling from the freezer and add each of the 6 servings into the middle of each ramekin.

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Cover with the remaining cake batter.

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Place ramekins on a baking sheet and bake for 18 – 20 minutes or until cake is slightly firm to the touch.  Remove from oven and allow to rest for 5 minutes. 

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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.

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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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You can see the orange zest oozing out of the lusciously moist cake with the spicy, liquid lava.

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The hardest part of this recipe is trying not to eat more than one!

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For more information on chilies, check out these links from MarxFood:

Chile Heat Scale

Dried Chile Varieties

Chile Recipes & Techniques

Joanne

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16 Comments

  • At 2010.11.21 17:00, Lori (Finding Radiance) said:

    Yum! I loves the heat :D I am making Alton Brown’s Pressure Cooker chili tonight. These would be awesome afterward.
    Lori (Finding Radiance)´s last blog post ..Starting the shopping!My Profile

    • At 2010.11.21 19:06, claudia lamascolo aka pegasuslegend said:

      Very impressive I love the heat…lava cakes are our favorite, first introduced from Royal Carribean cruiselines…. a type of it anyway have tried several recipes, this one sounds like a real keeper…just look at that lava oh yeah!
      claudia lamascolo aka pegasuslegend´s last blog post ..Nutella Chocolate Mousse TartMy Profile

      • At 2010.11.21 22:28, Amy said:

        Oh…these cakes sound amazing! I love the use of chilies in baked goods with chocolate!

        • At 2010.11.21 23:36, Amanda @ BakingWithoutABox said:

          Oh I must try this one when we get into the new kitchen. I already had a dark chocolate bar just waiting for lava cakes, but now I’ll have something special to add!
          Amanda @ BakingWithoutABox´s last blog post ..Zucchini BreadMy Profile

          • At 2010.11.22 06:42, Amy Bakes Everythign said:

            OMG These look incredible! Chocolate and chilies is following me around this week: I was going to make a candied chili chocolate cookie, or a chocolate fruitcake with candied chilies…is there something in the air?
            Amy Bakes Everythign´s last blog post ..Starting a starterMy Profile

            • At 2010.11.22 09:25, Heather said:

              Joanne!!!! OMG, my husband would LOVE these! He just bought the Lindt Dark Chocolate Chili this weekend. Great idea!
              Heather´s last blog post ..LaBella CupcakesMy Profile

              • At 2010.11.22 10:46, Joanne said:

                I like heat as well but took it easy in this recipe since Ted doesn’t like things too spicy hot.
                Joanne´s last blog post ..Chocolate Chile Lava CakesMy Profile

                • At 2010.11.22 10:46, Joanne said:

                  Thanks Claudia

                  • At 2010.11.22 10:49, Joanne said:

                    Me too!
                    Joanne´s last blog post ..Chocolate Chile Lava CakesMy Profile

                    • At 2010.11.22 10:49, Joanne said:

                      You’ll love this dessert.
                      Joanne´s last blog post ..Chocolate Chile Lava CakesMy Profile

                      • At 2010.11.22 10:51, Joanne said:

                        Thanks Amy. There must be something “spicy” in the air :)
                        Joanne´s last blog post ..Chocolate Chile Lava CakesMy Profile

                        • At 2010.11.22 10:51, Joanne said:

                          I love Lindt! IT’s so smooth. I used Callebaut in this recipe. My favorite baking chocolate.

                          • […] This post was mentioned on Twitter by Applecrumbles, Mark Fullerton. Mark Fullerton said: Chocolate Chile Lava Cakes | Apple Crumbles http://bit.ly/fadUCK […]

                            • At 2010.12.08 19:43, Stephanie said:

                              This look awesome! I almost made a chocolate chili dessert for the challenge, but I ended up doing a spicy cranberry sauce for Thanksgiving instead. I want to try your recipe with my leftover chilies!
                              Stephanie´s last blog post ..Week 49- Caul FatMy Profile

                              • At 2011.07.08 17:46, Jayvee said:

                                Hey, that’s pwouerfl. Thanks for the news.

                                • […] The recipe was adapted from these gorgeous looking Chocolate Chile Lava Cakes […]

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