Mole-Infused Chocolate Lava Cakes with Chili Flakes

Warm and gooey chocolate lava cakes with a hint of mole spices, topped with a sprinkle of chili flakes for a subtle kick. Served with vanilla ice cream for a delightful contrast of flavors and temperatures.

Prep Time

15 minutes

Total Time

30 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£2.00

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

6ozSemi-sweet chocolate(High-quality chocolate recommended, roughly chopped)

£1.75

6ozUnsalted butter(Cut into cubes)

£1.80

2Large eggs

£0.60

2Egg yolks

£0.30

0.3cupGranulated sugar

£0.10

2tablespoonsAll-purpose flour(Plus extra for dusting ramekins)

£0.05

0.5teaspoonMole spice blend(Can use pre-made mole powder or a blend of cinnamon, chili powder, cumin, cloves, and a pinch of cayenne pepper.)

£0.25

0.5teaspoonVanilla extract

£0.15

0.3teaspoonSalt

£1.80

pinchChili flakes(For garnish)

£0.02

4scoopsVanilla ice cream(For serving)

£1.20

Total Cost

£8.02

£2.00 per serving

The Method

1
Preheat oven to 425°F (220°C). Grease and flour four ramekins.
2
In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the chocolate and butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.
3
In a separate bowl, whisk together the eggs, egg yolks, and sugar until light and slightly thickened.
4
Gently fold the melted chocolate mixture into the egg mixture until just combined. Do not overmix.
5
Add the flour, mole spice blend, vanilla extract, and salt to the batter. Gently fold until just combined.
6
Divide the batter evenly among the prepared ramekins.
7
Bake for 12-15 minutes, or until the edges are set and the center is still slightly soft. Baking time may vary depending on your oven.
8
Let cool in the ramekins for a few minutes before inverting onto serving plates. Sprinkle with chili flakes.
9
Serve immediately with a scoop of vanilla ice cream.

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My Notes

Nutrition Information

Nutrition per serving (160g)

650 kcal / 2720 kJ

Carbs

55g

21% of RDA

Fat

45g

64% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

40 g

44% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

For a more intense chocolate flavor, use dark chocolate.

Do not overbake the lava cakes, or they will not have a molten center.

Dusting the ramekins with cocoa powder instead of flour will give the cakes a richer chocolate flavor.

For an extra special touch, add a small square of chocolate or a few chocolate chips to the center of each cake before baking.

The batter can be made ahead of time and refrigerated for up to 24 hours. Add a few minutes to the baking time if the batter is cold.

Cooking Equipment

Oven

Mixing Bowls

Whisk

Ramekins

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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