Cannabis Chocolate Lava Cake with Molten Center

Instructions

1. 1

   Melt the chocolate and butter Timer 5 min

   Melt the dark chocolate and butter together over a water bath, stirring gently until smooth and glossy. Remove from heat and let cool for 2 minutes. Add the Space Cake THC and CBD oil and stir well. The oil incorporates perfectly into the melted butter, making this the ideal moment to add it.

2. 2

   Prepare the egg mixture Timer 5 min

   In a large bowl, whisk the 3 whole eggs, 3 yolks and sugar for 3 to 4 minutes until the mixture lightens and doubles in volume. This step creates the characteristic cracked crust. Don't skimp on the whisking.

3. 3

   Assemble the batter Timer 5 min

   Pour the cooled chocolate-butter mixture over the egg mixture in a thin stream, folding gently with a spatula. Add the sifted flour, fleur de sel and vanilla if using. Fold until just combined. Overmixing will deflate the eggs.

4. 4

   Prepare the ramekins Timer 5 min

   Preheat the oven to 220°C (conventional, not fan). Generously butter the 6 ramekins, then dust with cocoa powder (not flour, which leaves a white film). Divide the batter evenly among the ramekins, filling them three-quarters full.

5. 5

   Bake 12 minutes, not a second more Timer 5 min

   Bake on the middle rack for exactly 12 minutes. The top should be firm and slightly cracked, but the center should still wobble gently when you move the ramekin. A skewer inserted in the center should come out with moist batter clinging to it. If it comes out clean, it's overbaked.

6. 6

   Unmold and serve immediately Timer 5 min

   Let rest for 1 minute out of the oven, no more. Run a knife blade along the edges of the ramekin, place a plate on top, flip with a firm gesture. Lift the ramekin. The fondant should hold its shape with the crust intact. Serve immediately: the molten center won't wait.