Desserts

Chilli Chocolate Lava Cake

Step 1 of 7

Start by greasing ramekins with a little butter or coconut oil. Dust the inside with cacao powder and set to one side

125g unsalted organic grass-fed butter
125g high quality dark chocolate (90% cacao solids)
1 red chilli (de-seeded, finely diced)
1/4 tsp cayenne pepper powder
2 eggs
2 egg yolks
125g coconut sugar
2 tbsp tapioca/arrowroot flour
1 tbsp almond flour
1 cup water
Sprinkle cacao powder

Step 2 of 7

Place the butter, chocolate, diced red chilli, and cayenne powder in a bain-marie, over a gentle heat until fully melted. Leave to cool for 5 mins

125g unsalted organic grass-fed butter
125g high quality dark chocolate (90% cacao solids)
1 red chilli (de-seeded, finely diced)
1/4 tsp cayenne pepper powder
2 eggs
2 egg yolks
125g coconut sugar
2 tbsp tapioca/arrowroot flour
1 tbsp almond flour
1 cup water
Sprinkle cacao powder

Step 3 of 7

In a separate bowl whisk together the eggs, egg yolks and coconut sugar until light and airy. Pour in the cooled chocolate mixture and stir together

125g unsalted organic grass-fed butter
125g high quality dark chocolate (90% cacao solids)
1 red chilli (de-seeded, finely diced)
1/4 tsp cayenne pepper powder
2 eggs
2 egg yolks
125g coconut sugar
2 tbsp tapioca/arrowroot flour
1 tbsp almond flour
1 cup water
Sprinkle cacao powder

Step 4 of 7

Carefully fold in the flours then divide the mixture equally between 2 ramekins

125g unsalted organic grass-fed butter
125g high quality dark chocolate (90% cacao solids)
1 red chilli (de-seeded, finely diced)
1/4 tsp cayenne pepper powder
2 eggs
2 egg yolks
125g coconut sugar
2 tbsp tapioca/arrowroot flour
1 tbsp almond flour
1 cup water
Sprinkle cacao powder

Step 5 of 7

Place the reversible rack into the ceramic bowl of your Ninja Foodi and pour in 1 cup of cold water. Place the ramekins on top of the rack. Secure the pressure lid and lock, setting the valve to the SEAL position

125g unsalted organic grass-fed butter
125g high quality dark chocolate (90% cacao solids)
1 red chilli (de-seeded, finely diced)
1/4 tsp cayenne pepper powder
2 eggs
2 egg yolks
125g coconut sugar
2 tbsp tapioca/arrowroot flour
1 tbsp almond flour
1 cup water
Sprinkle cacao powder

Step 6 of 7

Select the PRESSURE function, set the temperature to HIGH, and the time to 5 minutes. Once the programme is finished immediately release the pressure by carefully turning the valve to VENT

125g unsalted organic grass-fed butter
125g high quality dark chocolate (90% cacao solids)
1 red chilli (de-seeded, finely diced)
1/4 tsp cayenne pepper powder
2 eggs
2 egg yolks
125g coconut sugar
2 tbsp tapioca/arrowroot flour
1 tbsp almond flour
1 cup water
Sprinkle cacao powder

Step 7 of 7

Once the pressure has released carefully remove the lid and leave the ramekins to cool for a minute before remove and serving immediately. Alternatively leave to cool completely then cover with cling film and refrigerate for 2-3 days. To re-heat place in the microwave on high for 30-45 seconds

125g unsalted organic grass-fed butter
125g high quality dark chocolate (90% cacao solids)
1 red chilli (de-seeded, finely diced)
1/4 tsp cayenne pepper powder
2 eggs
2 egg yolks
125g coconut sugar
2 tbsp tapioca/arrowroot flour
1 tbsp almond flour
1 cup water
Sprinkle cacao powder

Compatible with

Ninja Foodi 7-in-1 Multi-Cooker 6L

Allergies

Tip: Allergy Advice

Cooking mode

Utensils

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