Ingredients
(Makes 4 lava cakes)
Ganache Center
• ½ cup dark chocolate, finely chopped
• ⅓ cup heavy cream
• 2 tbsp Dirty Chai concentrate
• Pinch of salt
Dirty Chai Chocolate Batter
• ½ cup dark chocolate, chopped
• 6 tbsp unsalted butter
• ¼ cup sugar
• 2 eggs
• 2 egg yolks
• 2 tbsp Dirty Chai concentrate
• ¼ cup all-purpose flour
• Pinch of salt
• Cocoa powder dust
• Optional: whipped cream, vanilla ice cream, or chai caramel drizzle
Instructions
Make the Dirty Chai Ganache Center
1. Heat cream in a small saucepan until just steaming (not boiling).
2. Pour over chopped chocolate and let sit 1 minute.
3. Stir until smooth and glossy.
4. Whisk in Dirty Chai concentrate and pinch salt.
5. Pour ganache into small silicone molds or drop spoonfuls onto parchment.
6. Freeze at least 1 hour (until solid).
Make the Lava Cake Batter
1. Preheat oven to 425°F (220°C). Grease and lightly cocoa-dust 4 ramekins.
2. Melt chocolate and butter together until smooth.
3. Whisk in sugar.
4. Whisk in eggs and egg yolks until glossy.
5. Whisk in Dirty Chai concentrate.
6. Fold in flour and salt just until combined.
Assemble
1. Fill ramekins halfway with batter.
2. Place frozen Dirty Chai ganache center in middle.
3. Cover with remaining batter.
Bake
1. Bake 10–12 minutes.
2. Edges should be set, center still soft.
3. Rest 1 minute, then invert onto plates.
Tip
For maximum molten center, do not overbake — centers should still jiggle slightly when removed from oven.