Chilli Chocolate Molten Lava Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Butter 4 x 200g ramekins and dust with granulated sugar.

2. 2

   In a medium bowl, whisk together the flour, cocoa powder, salt, cinnamon, and espresso powder. Set aside.

3. 3

   In a separate bowl, melt the butter and sugar in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Be careful not to burn the mixture.

4. 4

   In a large bowl, whisk together the melted butter and sugar, eggs, and vanilla extract.

5. 5

   Add the flour mixture to the wet ingredients and whisk until just combined.

6. 6

   Stir in the chilli flakes and canned diced tomatoes.

   Tip: Be careful not to add too much chilli, as it can be quite spicy.

7. 7

   Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Be careful not to burn the chocolate.

8. 8

   Add the melted chocolate to the cake mixture and whisk until just combined.

9. 9

   Divide the batter evenly among the prepared ramekins.

10. 10

    Bake for 20-25 minutes, or until the edges are set and the centers are still slightly jiggly.

    Tip: Do not open the oven door during this time, as this can cause the cakes to collapse.

11. 11

    Remove from the oven and let cool in the ramekins for 1 minute.

    Tip: Serve immediately, as the cakes will start to set quickly.