Chilli Chocolate Lava Cake
Looking for a quick and easy but delicious dessert? Look no further than these spicy Chilli Chocolate Lava Cakes made in the Ninja Foodi Multi-Cooker
Notes:
To serve 2 use 2 x 10.5cm (250ml) ramekins, to serve 4 use 4 x 7.5cm pudding moulds or ramekins.
The cakes may have a little condensation on top of them after cooking. Blot the moisture away with kitchen towel before serving.
- Contains Nuts
- Contains Eggs
Ingredients
- 4.38oz unsalted organic grass-fed butter
- 4.38oz high quality dark chocolate (90% cacao solids)
- 1 red chilli (de-seeded, finely diced)
- 1/4 tsp cayenne pepper powder
- 2 eggs
- 2 egg yolks
- 4.38oz coconut sugar
- 2 tbsp tapioca/arrowroot flour
- 1 tbsp almond flour
- 1 cup water
- Sprinkle cacao powder
Instructions
Step 1
Start by greasing ramekins with a little butter or coconut oil. Dust the inside with cacao powder and set to one side
Step 2
Place the butter, chocolate, diced red chilli, and cayenne powder in a bain-marie, over a gentle heat until fully melted. Leave to cool for 5 mins
Step 3
In a separate bowl whisk together the eggs, egg yolks and coconut sugar until light and airy. Pour in the cooled chocolate mixture and stir together
Step 4
Carefully fold in the flours then divide the mixture equally between 2 ramekins
Step 5
Place the reversible rack into the ceramic bowl of your Ninja Foodi and pour in 1 cup of cold water. Place the ramekins on top of the rack. Secure the pressure lid and lock, setting the valve to the SEAL position
Step 6
Select the PRESSURE function, set the temperature to HIGH, and the time to 5 minutes. Once the programme is finished immediately release the pressure by carefully turning the valve to VENT
Step 7
Once the pressure has released carefully remove the lid and leave the ramekins to cool for a minute before remove and serving immediately. Alternatively leave to cool completely then cover with cling film and refrigerate for 2-3 days. To re-heat place in the microwave on high for 30-45 seconds