Chili Crunch Lava Cakes with Sesame Whipped Cream Content

This stunning dessert has hints of all the elites—Chili Crunch, espresso, vanilla, chocolate, and brown sugar. It's the ultimate spicy-sweet finale to any dinner party.

Let's party—this March, we're sharing dinner party-ready recipes from our friends @chuckycruz and @haileecatalano. Chuck and Hailee developed a 4-course, home cook-friendly meal featuring our flavor-packed pantry essentials. Each course is an absolute stunner that'll surely impress any crowd.

Serves 4.  

— 

Preheat the oven 400°F. 

Grease 4 (6-ounce) ramekins with butter and dust with cocoa powder. Place on a sheet tray and set aside.

Add chocolate, butter, Momofuku Chili Crunch, and espresso powder to a small heat-proof bowl and place over a small pot of simmering water to melt. The bottom of the bowl should not touch the simmering water.

Meanwhile, add eggs, brown sugar, vanilla, and salt to a medium bowl. Whip with an electric mixer until the mixture is light and fluffy, about 5 minutes. 

Once the chocolate has melted, stir to combine everything together. Simultaneously stream the melted chocolate mix into the egg mixture and whip together. 

Mix in flour until just combined.

Divide the batter evenly between each ramekin (about 105g each).

Bake for 10-15 minutes, until the edges of the cakes are set, and the middle is still jiggly but not completely raw. The center of the cake should be quite jiggly, but shouldn’t leave wet batter on your finger if gently pressed.

Meanwhile, make the whip cream. Add cream, sugar, and Momofuku Toasted Sesame Oil to a medium bowl and whip until soft peaks form. Place in the fridge until ready to serve.

Carefully run an offset spatula around the edges of the cakes and de-mold onto individual plates right away. They can overcook if left in the molds. To make serving even easier, you can opt to serve the cakes in the ramekins. 

Dust with confectioners sugar and serve with the sesame oil whip cream.