Spicy Gochujang Chocolate Lava Cakes with Candied Ginger

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease and flour four ramekins or muffin tin cups, or line with parchment paper rounds.

   ~5 min
2. 2

   In a medium saucepan over low heat, melt the dark chocolate and butter together. Stir gently until smooth and fully combined. Remove from heat.

   ~5 min
3. 3

   In a separate mixing bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and slightly thickened.

   ~3 min
4. 4

   Gradually whisk the melted chocolate mixture into the egg mixture until well combined.

   ~2 min
5. 5

   Add the all-purpose flour, gochujang, pinch of salt, and half of the chopped candied ginger to the chocolate mixture. Gently fold until just combined. Be careful not to overmix.

   ~3 min
6. 6

   Divide the batter evenly among the prepared ramekins or muffin tin cups.

   ~1 min
7. 7

   Bake for 10-12 minutes, or until the edges are set but the center is still soft and jiggly.

   ~12 min
8. 8

   Let the lava cakes cool in their molds for 1 minute before inverting them onto serving plates. Sprinkle with the remaining chopped candied ginger.

   ~2 min