Chocolate Lava Cake Recipe With Chili Crisp

How to make it

1. Preheat your oven to 425° Fahrenheit (220° Celsius). Grease two ramekins (or a muffin tin) with butter and lightly dust with flour, ensuring the entire surface is coated.
2. In a small saucepan, melt the butter and bittersweet chocolate over low heat, stirring constantly until smooth. Remove from heat and let cool slightly.
3. In a medium bowl, whisk together the egg yolk, whole egg, sugar, and a pinch of salt until the mixture is pale and slightly frothy, about 2-3 minutes. Add the melted chocolate and butter mixture to the egg mixture, stirring until fully combined. Sift in the 1 tbsp of flour and stir gently until just incorporated.
4. Divide the batter evenly between the prepared ramekins (or muffin cups). The batter should fill the ramekin about 3/4 full. Bake for 12-14 minutes, or until the edges are set, but the center is still soft and jiggly. You want the outer parts of the cake to be firm, but the middle should still be molten.
5. Remove the cakes from the oven and let them cool for about 1 minute. Gently run a knife around the edges of the ramekin to loosen the cake. Invert the ramekin onto a plate. Dust with powdered sugar, a sprinkle of ice sugar (optional), and top with whipped cream. 
6. Add a small drizzle of Lee Kum Kee Chili Crisp over the whipped cream or on the side for a spicy, aromatic kick that pairs perfectly with the rich chocolate. Enjoy immediately!