Pumpkin spice latte who? This is where all my pumpkin spice efforts are going to be focused this fall because this is one amazing and decadent little treat. Who in for Pumpkin Spice Chocolate Lave Cake? Let’s dive in!
In a sauce pot on medium heat add in 1/3 cup cream…
…pumpkin pie spices (1 tsp ground clove, 1 tsp ground cinnamon, 1 tsp ground all spice, 2 tsp ground ginger, 1 tsp ground nutmeg)…
…and 2 tbsp pumpkin puree.
Give this a good mix and cook until it begins to simmer. Once it simmers remove it from the heat.
In a separate bowl add 1 cup white chocolate chips.
Cover with an extra fine strainer (I used a paper towel since mine wasn’t very fine).
Begin to pour the pumpkin cream over the white chocolate chips.
If you want a stronger pumpkin flavor, feel free to add a spoonful or two of pumpkin puree pulp left over from straining.
Give this a good mix until the chocolate chips are melted.
Once the chocolate is incorporated add 1 egg yolk…
…and 2 tbsp of all purpose flour.
Give this a quick mix before placing it in the freezer for 3-4 hours, or until it’s completely frozen.
When the filling is almost frozen, begin making the lava cake batter by combing 2 whole eggs, 2 egg yolks, and 1/3 cup sugar in a large mixing bowl.
Mix for 5 minutes or until it’s fluffy and pale.
Add in 1/2 cup melted dark chocolate (I microwaved mine for about 2 minutes at half power).
Next add 3 tbsp all purpose flour and a pinch of salt.
Mix until the ingredients are thoroughly combined.
Next up, butter up a few ramekins…
…and coat in sugar to prevent the cake from sticking to the dish.
Transfer the molten lava cake batter to a piping bag and fill the ramekins about halfway up the sides.
Take a small scoop of the frozen pumpkin spice filling and place in into the center of the batter.
Top with a bit more cake batter and pop these in a 375ºF oven for 10-15 minutes.
The lower end of the spectrum will result in more of a molten cake and the higher end a firmer, fully bake cake. It’s all about preference!
Once the cakes are finished baking take them out of the oven and let them cool for 3-4 minutes.
Flip them over and out of the ramekin or eat them straight from the dish. Either way, dig in and ENJOY!
[amd-zlrecipe-recipe:94]
| Top Left: Boos Cutting Board | Top Middle: Glass Mixing Bowls | Top Right: All-Clad Strainer |
| Bottom Left: Ramekin | Bottom Middle: All-Clad Mixing Bowls | Bottom Right: Whisk |
