Spicy Mini Chocolate Lava Cakes are a flourless chocolate cake which gets its leavening only from beaten egg whites. While some lava cakes rely on underbaking to create a pool upon opening them this version uses a much better technique I think. For the lava effect, you create milk chocolate truffles which are placed inside the cakes halfway through baking. Additional batter is then placed on top and allowed to finish baking. After a small cooling time, you invert them on to your plate and when the cakes are pierced open, the truffles have almost liquified and allowed to create a rich sauce that streams out.
In the cakes, I added just enough Ancho chili powder to give the intense chocolate a boost in taste. These are small, but very rich and quite satisfying. Since these are made in muffin tins, rather than one large cake, you can easily refrigerate the leftovers and reheat for just a couple minutes in the oven to recreate the lava effect.
There isn't so much a recipe for the dinner tonight, but I wanted to make one of Jeff's favorite dishes. The base starts out with baking a pesto-garlic tortilla into a bowl shape. Layers of crisp romain lettuce, carrots, broccoli, sliced almonds and sharp parmesan cheese are placed inside. I then seasoned some steaks using the Classic Steakhouse Rub recipe and grilled them to medium-rare. When they have cooled a bit, I thinly sliced them and topped off the salad. We don't have this very often, but we love how all of the flavors work off each other.