Spicy Mini Chocolate Lava Cakes

Spicy Mini Chocolate Lava Cakes(Adapted from King Arthur Flour BC)

Truffle Balls
4 ounces finely chopped milk chocolate
2 tablespoons heavy cream
1 1/2 teaspoons butter
1 1/2 teaspoons rum

Cakes
4 ounces chopped semisweet chocolate
8 tablespoons butter
4 large eggs, yolks and whites separated
2/3 cup granulated sugar
1/4 cup natural cocoa, sifted
1/2 teaspoon pure vanilla extract
1/4 teaspoon ancho chili powder
1/4 teaspoon salt

For the truffles

In a medium saucepan, add enough water to come up about an inch. Bring to a simmer.

In a medium heat safe bowl, add the milk chocolate, cream, butter and rum. Place over the simmering water and let the mixture melt, stirring, until smooth. Remove from heat and place the bowl from the saucepan in the refrigerator. Stir every 5 minutes or so until the mixture becomes quite thick. With a small cookie scoop or melon baller, scoop out 16 truffles and place on a plate. Cover and set in the refrigerator until ready to use them.

To prepare cakes

Preheat the oven to 300

In another heat safe bowl, add the chocolate and butter and set over simmering water, stirring, until compeletly melted. Remove and set aside.

In a large mixing bowl, add the egg yolks and 1/3 cup sugar, beating until they are thick, lightened in color, and fall back in a ribbon. Stir in the sifted cocoa, vanilla extract, ancho and salt. Fold in the melted chocolate mixture until combined.

In a separate clean mixing bowl, beat the egg whites until frothy. Gradually add the remaining 1/3 cup sugar, a little at a time, until it reaches soft peaks. Take a little of this mixture and gently stir it into the egg/chocolate mixture to lighten the base. Glently fold in the remaining egg whites, 1/3 at a time, until combined. Under-mixing is better so you don't deflate the whites. Some white streaks is okay. Measure out 1 1/2 cups and reserve until called for.

Coat 16 muffin wells with cooking spray (I used a 12 cup + a 6 cup - fill the empty wells with water). Evenly distribute the batter between the wells. Bake for 15 minutes. Remove from the oven and place one cold truffle in each cup, pushing down through the crust until it is about even with the top. Cover each one with about a heaping tablespoon of the reserved batter. Place back in the oven and bake for 20 minutes - it should rise and then begin to fall back down. Remove and let cool about 20 minutes on a wire rack so it can set up a bit before you try to unmold them. Rewarm to liquify the center, if needed, for just a few seconds in the microwave.