To make the chocolate lava cake pictured here I used Preppy Kitchen @PreppyKitchen original recipe, to which I added 2 tsp Spice Tribe Piment d' Espelette, and the seeds of one of their Laie vanilla beans. The spicy sweetness of the pepper coupled with the fragrance of the plump vanilla and the rich depth of 60% dark chocolate made up a superb combination, sophisticated, vibrant, compelling, and delightfully sweet tooth-satisfying 🤤

Ingredients:

• 4 ounces (about 113g) Dark chocolate, chopped
• 1/2 cup (about 113 grams) Unsalted butter (plus extra for greasing ramekins)
• 1/4 cup (about 50 grams) Granulated sugar (plus extra for coating ramekins)
• 2 pcs Large eggs
• 2 pcs Large egg yolks
• Seeds of 1 Spice Tribe Laie Vanilla Beans
• 1 tsp Spice Tribe Piment d' Espelette
• 1/4 cup (about 30 grams) All-purpose flour
• 1/4 tsp Salt

Optional for serving:

• Powdered sugar
• Whipped cream
• Fresh berries

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Instructions:

1. Combine the butter and chopped chocolate in a double boiler and melt over low heat, stir until smooth.
2. In a large mixing bowl, combine the eggs, egg yolks, sugar, and salt. Beat on medium speed until thick and pale yellow.
3. Add the melted chocolate mixture and flour into the egg mixture.
4. Add Seeds of 1 Spice Tribe Laie Vanilla Bean and 1 teaspoon of Spice Tribe Piment d' Espelette Spice.
5. Fold together the mixture until well combined.
6. Transfer the batter into ramekins. Bake for 6 to 8 minutes or until the sides of the cakes are firm set, but the center is jiggly.
7. Let the cakes cool in the ramekins for 1 minute.
8. Sift powdered sugar on top and garnish with berries, if desired. Serve immediately.