Chilli Chocolate Molten Lava Cake
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
My friends absolutely lose it when I make this chilli chocolate molten lava cake, and honestly, it's one of my easiest desserts to pull together. The whole thing comes together in under an hour, which means you can impress people on a busy weeknight without stress. What makes it special is the surprising heat from the chilli flakes paired with rich dark chocolate and a gooey center that oozes when you cut into it. I love using Greek yogurt here because it adds creaminess while boosting the protein content, making this indulgence feel just a bit better for you. Trust me, once you try this combination of spicy, sweet, and deeply chocolatey, you'll be making it again and again.
Ella x
Ingredients
- 250dark chocolate
- 60cocoa powder
- 150granulated sugar
- 150all-purpose flour
- 100unsalted butter
- 4large eggs
- 100plain greek yogurt
- 120canned diced tomatoes
- 10chilli flakes
- 6salt
- 6ground cinnamon
- 6espresso powder
- 6vanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Butter 4 x 200g ramekins and dust with granulated sugar.
- 2
In a medium bowl, whisk together the flour, cocoa powder, salt, cinnamon, and espresso powder. Set aside.
- 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
In a large bowl, whisk together the melted butter and sugar, eggs, and vanilla extract.
- 5
Add the flour mixture to the wet ingredients and whisk until just combined.
- 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
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
Add the melted chocolate to the cake mixture and whisk until just combined.
- 9
Divide the batter evenly among the prepared ramekins.
- 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
Remove from the oven and let cool in the ramekins for 1 minute.
Tip: Serve immediately, as the cakes will start to set quickly.
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