Skip to Main Content
  • Start Enjoying Wood-Fired Flavor Today With 0% APR  |Learn More
Chocolate Lava Cake With Smoked Whipped Cream

Chocolate Lava Cake With Smoked Whipped Cream

By Traeger Kitchen

Prep Time

20 Min

Cook Time

45 Min

Pellets

Apple

Ingredients

This recipe serves:

4

Units of Measurement:
main
1 Pint heavy whipping cream
1/2 Cup butter, melted
1 Cup semisweet chocolate
1 1/4 Cup powdered sugar
2 Large eggs
2 egg yolk
6 Tablespoon flour
1 Tablespoon Bourbon Vanilla
As Needed cocoa powder

Steps

  • 1

    When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.

    180 ˚F / 82 ˚C

  • 2

    Add cream to a shallow, aluminum baking pan. Place the pan on the Traeger, allowing the cream to smoke for 30 minutes. Pour the smoked cream into a large mixing bowl and refrigerate for later use.

    180 ˚F / 82 ˚C

    00:30

  • 3

    Increase the grill temperature to 375°F and preheat.

    375 ˚F / 191 ˚C

    00:15

  • 4

    Brush 4 small soufflé cups with 1 tablespoon melted butter. Melt the chocolate and remaining butter in a heatproof bowl over simmering water, stir until smooth. Stir in powdered sugar. Add eggs and egg yolks, stirring continuously. Whisk in flour until blended completely.

  • 5

    Pour batter into the prepared soufflé cups. Place them on the Traeger and bake for 13-14 minutes, or until the sides are set.

    375 ˚F / 191 ˚C

    00:14

  • 6

    Remove the chilled, smoked cream from the refrigerator, add the bourbon vanilla and whip until airy. Add confectioners sugar and continue whipping until whipped cream forms stiff peaks.

  • 7

    Dust lava cakes with confectioners sugar and cocoa, top with a dollop of smoke-infused whipped cream. Enjoy!

My Notes


In order to add notes for this recipe, you must log in or create an account.