Sichuan Chili Chocolate Lava Cakes with Candied Ginger Crumble

Instructions

1. 1

   Toast the Sichuan peppercorns and dried red chilies in a dry skillet over medium heat until fragrant, about 2 minutes. Let cool, then grind into a fine powder using a mortar and pestle or spice grinder. Set aside.

   ~5 min
2. 2

   In a double boiler or a heatproof bowl set over a saucepan of simmering water, melt the dark chocolate and unsalted butter, stirring until smooth. Remove from heat and stir in the ground chili-Sichuan pepper mixture and finely minced black garlic. Let cool slightly.

   ~10 min
3. 3

   In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and slightly thickened. Gradually whisk the chocolate mixture into the egg mixture until well combined.

   ~5 min
4. 4

   Gently fold in the all-purpose flour until just incorporated. Do not overmix.

   ~2 min
5. 5

   Butter and flour four 6-ounce ramekins. Spoon the batter evenly into the prepared ramekins.

   ~3 min
6. 6

   Preheat oven to 375°F (190°C). Place the ramekins on a baking sheet.

7. 7

   Bake for 12-15 minutes, or until the edges are set but the center is still molten. Be careful not to overbake.

   ~15 min
8. 8

   While the cakes are baking, finely chop the candied ginger. Set aside for garnish.

   ~2 min
9. 9

   Let the lava cakes cool in the ramekins for 1 minute before inverting them onto serving plates.

   ~1 min
10. 10

    Dust the cakes with powdered sugar and sprinkle generously with chopped candied ginger.

    ~1 min