Recipe courtesy of Hailee Catalano
and
Chuck Cruz
Recipe courtesy of Hailee Catalano
and
Chuck Cruz
Watch how to make this recipe.
Chili Oil Lava Cakes with Sesame Whipped Cream
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 678
- Total Fat
- 53 g
- Saturated Fat
- 30 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 43 g
- Protein
- 8 g
- Cholesterol
- 250 mg
- Sodium
- 344 mg
We have always loved the nostalgia of a chain restaurant, especially when it comes to their specialty desserts and birthday desserts. Cookie skillets, brownie sundaes and of course lava cakes: Desserts that just make you smile. For this lava cake we really lean into the “lava” of it all, not only with the melty chocolate center, but also with a touch of heat from chili oil. The spice pairs so well with the chocolate and takes the cake to a whole new level.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 678
- Total Fat
- 53 g
- Saturated Fat
- 30 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 43 g
- Protein
- 8 g
- Cholesterol
- 250 mg
- Sodium
- 344 mg
Ingredients
Cakes:
Sesame Oil Whipped Cream:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
four 6-ounce ramekins; a small offset spatula- For the cakes: Preheat the oven to 400 degrees F. Grease four 6-ounce ramekins with butter and dust with cocoa powder. Place on a sheet pan and set aside.
- Combine the chocolate, the 5 tablespoons butter, chili oil and espresso powder in a small heatproof bowl and place over a small pot of simmering water. (The bottom of the bowl should not touch the water.) Cook, stirring occasionally, until melted.
- Meanwhile, combine the eggs, brown sugar, vanilla and salt in a medium bowl. Whip with an electric mixer until the mixture is light and fluffy, about 5 minutes.
- Once the chocolate has melted, stir until smooth. Stream the melted chocolate mixture into the egg mixture while whipping. Add the flour and mix until just combined.
- Divide the batter evenly among the ramekins (about 100 grams in each). Bake until the edges of the cakes are set and the middles still jiggle but are not completely raw, 12 to 15 minutes. The center of the cake should be quite soft but shouldn’t leave wet batter on your finger if gently pressed. It's totally normal for the cakes to have a slight divot in the center as well.
- Meanwhile, for the sesame oil whipped cream: Combine the cream, confectioners’ sugar, sesame oil and salt in a medium bowl and whip until soft peaks form. Refrigerate until ready to serve.
- When the cakes are done, immediately run a small offset spatula carefully around the edges of the cakes and unmold by inverting them onto individual plates right away. (They can overcook if left in the molds.) Dust the hot cakes with confectioners' sugar and serve with the whipped cream.
Looking for Something Else?
Related Pages
- Dark Chocolate Lava Cakes with Raspberry Whipped...
- Asian Salmon Cakes with Sesame-Wasabi Cream
- Lemon-Olive Oil Cupcakes with Coconut Whipped...
- Mini Sponge Cakes with Mandarin-Blueberry Filling...
- Molten Lava Cake with Whipped Cream
- Orchard's Finest Whipped Cream
- Ginger Whipped Cream
- Cookie Butter Whipped Cream
- Homemade Whipped Cream