Chocolate Lava Cake
Preheat the oven to 350°F/180°C
Grease 8 (4-ounce) ramekins (or a muffin tin, if that is all you have at 3 the station).
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 while preparing the jalapeño pepper garnish.
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 110 ml (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.
You will need:
Our hottest sauce. A fruity, jamaican style blend.
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