Chocolate Bourbon Hot Lava Cake
Perfumed with bourbon and spiced with cinnamon and cayenne pepper, these chocolate oozing little cakes may become your signature dessert. Prepare them in advance and refrigerate or freeze them and you will always be just 8 minutes away from a stellar dessert.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 8 1x
- Cuisine: French
Ingredients
Scale
- 4.5 (125 grams) ounces unsalted butter, plus more to grease the ramekins
- 4.5 (125 grams) ounces of good dark chocolate broken into a couple pieces
- 2 T bourbon
- 1/4 – 1/2 t cayenne pepper
- 1 t vanilla paste or vanilla extract
- 1/2 t cinnamon
- 3 medium eggs
- 1/2 cup plus 3 T (150 grams) granulated sugar
- 3 T plus 1 t (35 grams) all purpose flour
- 3 t powdered sugar
Instructions
- Heat oven to 400 degrees. Place a baking sheet in the oven so it heats up too. Generously grease ramekins with butter. In a small saucepan melt the butter until it foams. Remove from heat and add the chocolate. Allow to melt and stir in bourbon, pepper, vanilla and cinnamon. Set aside.
- Using an electric mixer whisk the eggs to combine and add the sugar. Mix on high until the mixture becomes thick, pale and smooth, about 12 – 15 minutes. Add the flour and mix in to combine.
- Gently fold the chocolate mixture into the batter. Fill the ramekins to 2/3 capacity.
- Take the hot tray from the oven and place the ramekins on the tray. Return to the oven and bake for 8 – 10 minutes, noting that the time will vary as described in the headnotes.The cakes are done when the tops have formed a nice crust and the sides have pulled away from the ramekins.
- Remove the ramekins from the hot tray and allow to cool for 2 – 3 minutes. Run a knife around the edge of each ramekin, place a serving plate over the ramekin and invert. Put the powdered sugar in a mesh sieve and dust each cake with a bit of sugar.