Valentine’s Day is almost here, we propose, therefore, a transgressive dessert perfect to end your romantic dinner: molten lava cakes spiced with chili pepper, served with vanilla custard 😉 .
These cakes are inspired by traditional French recipe of moëlleux au chocolat: chocolate cakelets with the peculiarity of being “half-cooked” so that the center remains soft. You have to serve the dessert nice and warm, while the center is still very soft.
Since the romantic occasion, the lava cake is enriched with a hint of chocolate habanero pepper, which give a spicy & aphrodisiac touch to your preparation. We recommend this particular habanero, because it tastes very fruity with light notes of cocoa that perfectly fit with the bitterness of the dark chocolate.
The vanilla custard enhances the chocolaty flavor and at the same time soften the spicy, if you accidentally drop a little bit too much habanero in the cake 😉 .

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Stampa

Spicy molten lava cakes

Cuisine Vegetarian

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 2 cakelets

Difficulty

Ingredients

For the Moëlleux

• 70 g of dark chocolate
• 40 g butter
• 2 teaspoons unsweetened cocoa
• 10 g of flour
• 1 egg and 1 egg yolk
• 1 pinch of salt
• 40 g of powdered sugar
• 1 piece of chocolate habanero or other fresh chili pepper if you can't find the habanero
• 1/2 vanilla bean

For the custard:

• 120 ml of whole milk
• 1 egg yolk
• 1/4 vanilla bean
• 1/4 teaspoon flour
• 30 grams of sugar

Instructions

For the custard

1. Heat the milk with the vanilla.
2. Whip the yolk with sugar, then add flour.
3. Once the milk is warm, pour into the egg mixture.
4. Put the mixture in a double boiler and cook for a few minutes on low heat, stirring constantly, until the cream begins to veiled the back of the spoon. Be careful not to overcook, or you won't be able to use the custard. If you have a cooking thermometer use it, the cream is ready when it reaches 85 °C 🙂 .

For the Moëlleux

1. Grease two baking pan and then veil them with the cocoa powder.
2. Melt butter and chocolate in a double boiler, add the red pepper and vanilla seeds. Then let the mixture go warm.
3. Mix sugar, a pinch of salt, egg and yolk, beat until the cream is light and fluffy. Now integrate the melted chocolate, then the flour and sifted cocoa powder.
4. Divide the batter into the two baking pan. Cook them in preheated oven at 180 °C for 13-15 minutes. Pull them out immediately from the oven and let rest for 2 minutes.
5. Pour them onto a serving dish, sprinkle with icing sugar and decorated with some custard 🙂 .
6. The cakes will give their best if served warm, when the heart is still soft. You may prepare the custard and batter a few hours before, and bake the cakes when you're almost at the end of the dinner. This way you can enjoy the dessert at its best.