Cocotte Lava Cakes with Chili Chocolate Ganache

These Cocotte Lava Cakes are the decadent single serve Valentine’s Day dessert to make! The center has a little kick with a chili chocolate ganache.

Nothing says love like a chocolate lava cake! This velvety exterior gives way to a molten center of rich gooey chocolate. This version is made with chili chocolate so it has a little extra kick for all the chocolate lovers out there! Nothing quite captures the essence of love like the irresistible allure of a chocolate lava cake. Make this dessert after a post-Valentine’s Day dinner.

Make it Mini:
Make it Mini is an ongoing series with Le Creuset where we reimagine recipes using their mini cocottes. The series has been going on for 2+ years now, and we’ve really created quite an arsenal of recipes. So if you just got a new mini cocotte are looking for what to make, there are several fun, seasonal and delicious recipes to choose from.

If you enjoyed this recipe, be sure to check out all the recipes in this “Make It Mini” series.

• Desserts

Cocotte Lava Cakes with a Chili Chocolate Ganache

These Cocotte Lava Cakes are the decadent single serve Valentine's Day dessert to make! The center has a little kick with a chili chocolate ganache.

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Ingredients

Serves 4 cakes

1x2x3x

For the ganache

• ▢ 1/4 cup heavy whipping cream
• ▢ 2 oz semisweet or dark chili chocolate (or another chocolate of choice), chopped

The cakes

• ▢ 1 stick butter + a little more to coat cocottes 
• ▢ 4 oz 4 oz semisweet chocolate bar, chopped
• ▢ 1 tsp vanilla extract
• ▢ 3/4 tsp salt
• ▢ 1/3 cup granulated sugar
• ▢ 2 eggs
• ▢ 2 tbsp flour
• ▢ Cocoa powder for dusting

Instructions 

• 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 and stir until it is smooth. Place in the fridge or freezer until it is firm. 
• Preheat oven to 425. 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. 
• In a medium saucepan, boil water. In a heat-proof bowl, add in your butter. 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. 
• 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. 
• Add enough of the batter to cover the bottom of the cocotte, about ½ in thick. Add in a scoop of ganache, and then cover with more batter.  You want enough batter to fill the cocotte to about ¾ full.
• 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!

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