On the outside, it looks like an unassuming, individually sized dessert—but this sweet treat has a juicy secret. Our Chocolate Lava Cake takes what you love about chocolate cake and adds an element of scrumptious surprise with a luscious, melted-chocolate center. Top it off with Smoked Bourbon Whipped Cream for just the right touch of rich indulgence.
CHOCOLATE LAVA CAKE WITH SMOKED WHIPPED CREAM
DIFFICULTY: 3/5
PREP TIME: 25 minutes
COOK TIME: 40-45 minutes
RECOMMENDED PELLETS: Maple, Apple
SERVES: 4
INGREDIENTS
½ cup Butter
220g Semi-Sweet Chocolate
1 cup Powdered Sugar
2 large Eggs
2 Egg Yolks
6 Tbsp. Flour
1 tsp. Confectioners Sugar, for dusting
1 tsp. Cocoa Powder, for dusting
1 Tbsp. Butter, melted
Smoked Bourbon Whipped Cream:
1 pint. Heavy Whipping Cream
¼ cup Confectioners Sugar
1 Tbsp. Bourbon Vanilla
METHOD
- When ready to cook, start your Traeger on Smoke with the lid open until fire is established (4-5 minutes).
- Add cream to a shallow, aluminum baking pan. Place the pan on the Traeger, allowing the cream to smoke for 30 mins. Pour the smoked cream into a large mixing bowl and refrigerate for later use.
- Set the Traeger’s temperature to 375°F and preheat, lid closed (10-15 minutes).
- Brush 4 small soufflé cups with 1 Tbsp. melted butter. Melt the chocolate and remaining butter in a heatproof bowl over simmering water, stir until smooth. Stir in powdered sugar. Add eggs and egg yolks, stirring continuously. Whisk in flour until blended completely.
- Pour batter into the prepared soufflé cups. Place them on the Traeger and bake for 13-14 minutes, or until the sides are set.
- Remove the chilled, smoked cream from the refrigerator, add the bourbon vanilla and whip until airy. Add confectioners sugar and continue whipping until whipped cream forms stiff peaks.
- Dust lava cakes with confectioners sugar and cocoa, top with a dollop of smoke-infused whipped cream, serve and enjoy!
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