Chili-Crisp Dark Chocolate Lava Cakes

Chili crisp, the crunchy chile oil beloved in Chinese home cooking, meets molten chocolate in these ramekin lava cakes. A spoonful swirls into bittersweet batter so each warm center finishes with gentle heat and crackle.

Serves 4 · 15 min prep · 13 min cook

Estimate for one serving

• 455 cal
• 7g protein
• 38g carbs
• 32g fat

Every recipe here is free to read.

Ingredients

• 6 oz bittersweet chocolate
• 1/2 cup unsalted butter
• 1 1/2 tbsp chili crisp
• 2 large eggs
• 2 large egg yolks
• 1/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp kosher salt
• 1/2 tsp vanilla extract
• 1 tbsp cocoa powder
• 2 tbsp powdered sugar
• 2 cups vanilla ice cream

Instructions

1. 1Preheat the oven to 425°F. Generously butter four 6-ounce ramekins and dust the insides with cocoa powder, tapping out the excess. Place the ramekins on a small baking sheet.
2. 2In a heatproof bowl set over a saucepan of barely simmering water, melt the bittersweet chocolate and butter together, stirring until smooth and glossy. Remove from heat and stir in the chili crisp until evenly distributed.
3. 3In a separate bowl whisk the whole eggs, egg yolks, and granulated sugar vigorously for 2 to 3 minutes until pale, thick, and ribbon-like.
4. 4Gently fold the warm chocolate mixture into the egg mixture along with the vanilla and salt until uniform. Sift in the flour and fold just until no streaks remain; do not overmix.
5. 5Divide the batter evenly among the prepared ramekins. Bake for 11 to 13 minutes until the edges are set and matte but the centers still look soft and slightly jiggly when the pan is gently shaken.
6. 6Remove from the oven and let the cakes rest in the ramekins for exactly 1 minute so the edges pull away slightly.
7. 7Run a thin knife each cake, then invert onto dessert plates. Dust lightly with powdered sugar.
8. 8Serve immediately with a scoop of vanilla ice cream so the molten chili-chocolate center spills out when the spoon breaks the top.