Make It Mini: Chocolate Lava Cakes with Chili Chocolate Ganache
Channel: Le Creuset
Date: 2023-02-09

Welcome to part 12 of Make It Mini with @Bon__Abbetit! This series reimagines trending recipes with Mini Cocottes. Next up: Chocolate Lava Cakes with Chili Chocolate Ganache, baked in L'Amour Mini Cocottes for Valentine's Day. ❤️ Like and follow for more of this series all year!

L'Amour Mini Cocottes: https://bit.ly/3X13WRA
Multi Bowl in Marseille: https://bit.ly/4031ay9
Craft Series Spatula in Marseille: https://bit.ly/40axyPm

Ingredients (for 4 cakes):
For the ganache: 
¼ cup heavy whipping cream 
2 ounces semisweet or dark chili chocolate (or another chocolate of choice), chopped

For the cakes:
1 stick of butter + a little more to coat cocottes 
4 oz semisweet chocolate bar, chopped
1 tsp vanilla extract
3/4 tsp kosher salt
2 large eggs
1/3 cup granulated sugar
2 tbsp flour
Cocoa powder for dusting

Instructions:
1. Heat heavy whipping cream in the microwave for about 30 seconds, in 10-second increments. Cream should be very warm. Add in chopped chili chocolate. Chocolate will start to melt, stir until it is smooth. Place in the fridge or freezer until it is firm. 
2. Preheat oven to 425F. Add a little butter to each cocotte and spread around so there is an even layer. Add in a dusting of cocoa powder. Once evenly coated, tap out any extra. 
3. Boil water in a medium saucepan, place a heat-proof bowl on top, and add 1 stick of butter to the bowl. Stir and let melt on the heat. Once fully melted, add in the 4oz of semi-sweet chocolate along with a pinch of salt and vanilla. Stir until smooth. 
4. Using a hand mixer, combine eggs and sugar in another bowl. Beat for about 5-10 min or until the mixture gets foamy and much lighter in color. Then fold in flour. Combine that mixture with the chocolate and butter. 
5. Add enough of the batter to cover the bottom of the cocotte, about ½ in thick. Add in a scoop of the chilled ganache (from step 1), and then cover with more batter.  You want enough batter to fill the cocotte to about ¾ full.
5. Let cakes chill in the fridge for about 10 min then bake for about 11 min or until cake is firm. Using a knife, carefully loosen the cakes from the cocottes. Transfer to a plate and top with powdered sugar and fruit. Cut your strawberries like hearts for a little Valentine’s Day bonus! Enjoy!