Preheat the oven to 350°F.
Grease 8 (4-ounce) ramekins (or a muffin tin, if that is all you have at the station).
Prepare lava cake: Chop chocolate squares and butter into small cubes; melt in a double boiler, stirring constantly until melted. Remove from the heat and set aside.
In a bowl, whisk together eggs and sugar.
Add TABASCO® Habanero Sauce to chocolate sauce mixture. Stir chocolate TABASCO® mixture into egg mixture; add flour, nutmeg, cinnamon and pinch of salt. Stir until blended.
Refrigerate and prepare the jalapeño pepper garnish.
Prepare jalapeño pepper garnish: Slice jalapeño peppers with knife to make an opening, keeping pepper intact. Scrape out seeds and white seams.
Run 800ml glass jar under hot water until warm. Place jalapeño peppers in jar.
Boil vinegar and 1/2 cup of water in medium saucepan; add cinnamon sticks, cloves and cardamom. Pour mixture over jalapeño peppers in jar and seal; set aside for 15 minutes.
Mix remaining one cup of water and sugar in a pan; bring to slow boil. Dip each pickled jalapeño pepper in sugar water. Set aside.
Remove cake batter from refrigerator. Pour batter into ramekins or muffin tins, filling 3/4 of the way. Bake 13-15 minutes (the top should be soft in the middle and cake-like on rim). Sprinkle the top with sifted confectioners sugar, top with jalapeño pepper and serve immediately.
Makes 8 servings.
Submitted by Firefighter Tracy Moore, Minneapolis Fire Department, Minnesota, Grand Prize Winner in the 5th national TABASCO® Cook & Ladder® Competition.