Black Forest Lava Cake – smoked cinnamon-

Serve 4

110 gr butter, unsalted
160 gr bittersweet chocolate chopped
--------------------------------------------------------------------------
2 eggs
2 yolks
50 gr sugar, granulated
¼ tsp grey coarse sea salt or coarse vanilla salt or kosher salt
2 tsp flour, all-purpose
8 cherries, pitted
----------------------------------------------------------------------------
4   ramequins, buttered and floured
½ c. smoked cinnamon Chantilly
4   dry cinnamon bark
1          blow torch

METHOD:

1. Preheat the oven to 450F. Butter and lightly flour 4 (4- to 5oz) ramekins and place them on a small baking sheet or an oven proof pan.
2. Combine the butter and chocolate in a double boiler and melt over low heat, stirring until smooth (or place the butter and chocolate in a microwave-safe bowl and microwave on high, stirring every 30-seconds until melted).
3. Using a wooden spoon, whisk together until smooth.
4. In a large mixing bowl, combine the eggs, egg yolks, sugar, flour and salt. Beat on medium speed until thick and pale yellow. On medium low speed, fold the chocolate mixture into the egg mixture until well combined
5. Divide the batter among the prepared ramekins and push in the pitted cherries.
6. Bake for 6 to 8 minutes or until the sides of the cakes are firm set but the center is jiggly. Let the cakes cool for at least 1 minute before transferring on a dessert plate.
7. If necessary, run a small paring knife around the edge of each ramequin then, place a small dessert plate over the top of each and carefully turn it over, inverting the cake onto the plate. Let stand for about 10 seconds, then remove the ramekin to unmold the cakes. Sift powdered sugar on top and garnish with smoked cinnamon Chantilly.
8. Stick a piece of cinnamon bark into the cake and, using a blow torch, light the tip of the cinnamon bark on fire*.
9. Serve immediately.

*please read and follow manufacturers recommendations about the use & safety of a blowtorch in your home,