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Chocolate Lava Cake With Smoked Whipped Cream

Chocolate Lava Cake With Smoked Whipped Cream

By Traeger Kitchen

Prep Time

20 Minutes

Cook Time

45 Minutes




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Units of Measurement:
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


  • 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

    • 1 Pint heavy whipping cream

  • 3

    Increase the grill temperature to 375°F and preheat.

    375 ˚F / 191 ˚C

  • 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.

    • 1/2 Cup butter, melted

    • 1 Cup semisweet chocolate

    • 1 Cup powdered sugar

    • 2 Large eggs

    • 2  egg yolk

    • 6 Tablespoon flour

  • 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

  • 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.

    • 1 Tablespoon Bourbon Vanilla

    • 1/4 Cup powdered sugar

  • 7

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

    • As Needed cocoa powder

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