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Spicy Honey Lava Chocolate Cake with Chipotle, Cocoa Nibs & Honey Glazed Oranges

YIELD: Makes about 6 - 8 servings

INGREDIENTS

6 oz. wt. - bittersweet chocolate, chopped into small chunks

1 cup (8 oz. wt.) - butter

2 tsp. - chipotle chili in adobe sauce, pureed

1/4 - 1/2 tsp. - cayenne pepper (use less if desired)

5 large (10 oz. wt.) - eggs

1/2 cup (3.5 oz. wt.) - sugar

1/4 cup (3 oz. wt.) - honey

1 T - all-purpose flour

1/4 cup (1 oz. wt.) - cocoa nibs, coarsely chopped

For Honey Glazed Oranges:

2 - 3 - blood oranges, (or other seasonal orange varietal), depending on size

2 - 3 T - honey

DIRECTIONS

Spray 6 small (6 - 8 oz) glass custard dishes, ramekins, or half-pint jars very lightly with nonstick vegetable spray and set aside.

To make the cake batter: in a medium bowl set over a pan of simmering water, combine the chocolate, butter, chipotle, and cayenne. Heat, stirring often until the butter and chocolate are just melted.

Meanwhile using an electric mixer, beat together the eggs, sugar, honey, and flour together in a large bowl until pale yellow and fluffy. Fold in the melted chocolate mixture and cocoa nibs and mix until well combined. Refrigerate batter for 2 hours or up to overnight.

To make the honey glazed oranges: segment each orange and place in a small bowl. Toss with honey and refrigerate until ready to serve.

To serve: Preheat an oven to 400°F.

Scoop 4-6 oz. of batter (#6 or #8 scoop) into each custard dish/jar. Place the dishes on a baking sheet and bake for about 16-18 minutes, or until the cakes are set but the centers are still very, very soft. Serve hot topped with Honey Glazed Oranges.

TIP

Combining sweet and spicy with dark chocolate is a match made in honey heaven! Be sure to serve cakes baked-to-order, hot out of the oven for the ultimate gooey experience. For a delicious alternative, top with vanilla ice cream and Honey Salted Caramel.

This recipe was created by Chef Kathy Casey for the National Honey Board.