Mexican Chocolate Lava Cake; Desserts - Crock-Pot Express CPE210 Quick Start Manual And Recipe Book

Mexican Chocolate
Lava Cake
DESSERT
COURSE:
10 MINUTES
PREP TIME:
11 MINUTES
COOK TIME:
4 SERVINGS
YIELDS:
INGREDIENTS:
200g dark chocolate,
chopped
125g butter, unsalted
½ tsp instant coffee powder
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp salt
pinch cayenne pepper
½ cup caster sugar
3 tbsp plain flour
1 tsp cocoa powder
3 large eggs, whisked
Serve with icing sugar
DIRECTIONS:
Place the chocolate and butter in a microwave safe bowl. Microwave
chocolate and butter in 30 second increments until completely melted.
Add the instant coffee powder, vanilla extract, cinnamon, salt, and cayenne
to the melted chocolate and stir until the dry ingredients are absorbed
completely.
Place sugar, flour and cocoa powder in a bowl. Add the eggs and mix
together. Pour the chocolate into the mixture and stir. Divide the chocolate
batter insidethe ramekins. Place the steaming rack and 1 ½ cups water inside
the Cooking Pot. Place the ramekins on the steaming rack. Cover and seal
the lid, making sure the Steam Release Dial is in the "Seal" (closed) position.
Press the DESSERT and adjust time to 15 minutes and press the START/
STOP button.
Once the cooking is complete, quick release the pressure.
Remove each ramekin from the pot. Let sit on a cooling rack for 1 minute,
then place a small dessert plate upside down on the top of the ramekin.
Then invert the plate and remove the ramekin. Repeat with the remaining
cakes, dust with powdered sugar, and serve immediately.
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