Spicy Maple-Bacon Chocolate Lava Cakes with Candied Jalapeños

Instructions

1. 1

   Prepare the candied jalapeños: In a small saucepan, combine 50g granulated sugar and 50ml water. Bring to a simmer over medium heat, stirring until sugar dissolves. Add the thinly sliced jalapeños and simmer for 10-15 minutes, until slightly softened and translucent. Carefully remove jalapeños with a slotted spoon and place them on parchment paper to cool and dry. Finely chop 20g of the cooled candied jalapeños for the lava cake batter.

   ~25 min
2. 2

   Prepare the lava cake batter: In a double boiler or heatproof bowl set over a saucepan of simmering water, melt the dark chocolate and butter. Stir until smooth. Remove from heat.

   ~10 min
3. 3

   In a separate bowl, whisk together the eggs, egg yolks, and 50g granulated sugar until pale and slightly thickened.

   ~5 min
4. 4

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

   ~2 min
5. 5

   Sift the flour and salt into the chocolate mixture and fold gently until just combined. Do not overmix.

   ~2 min
6. 6

   Finely chop the cooked crispy bacon. Fold the chopped bacon, maple syrup, and the finely chopped candied jalapeños into the batter.

   ~2 min
7. 7

   Preheat your oven to 400°F (200°C). Generously butter and cocoa powder dust four 6-ounce ramekins.

   ~5 min
8. 8

   Divide the batter evenly among the prepared ramekins, filling each about two-thirds full.

   ~2 min
9. 9

   Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the edges are set but the center is still slightly jiggly.

   ~14 min
10. 10

    Let the lava cakes cool in the ramekins for 1 minute, then carefully invert them onto serving plates. Garnish with the remaining whole candied jalapeño slices.

    ~3 min