Love is in the air. And while we buck a lot of Valentine’s conventions (but of course still keep some) we prefer to do things in our own way. Roses? Meh, we’ll pass. We’re seasoned veterans of this whole love thing, so we know keeping the spark alive takes imagination and a creative edge! That’s why this Valentine’s Day we’re kicking things up a whole notch, with the help of TABASCO we’ve cooked up a sexy dessert that’s proven to heat things up with Habanero sauce, and a blistering Jalapeño garnish. Spicy food has long been touted as a natural aphrodisiac, and pairs beautifully with dark chocolate, another proven endorphin booster.

Ingredients

INGREDIENTS
CAKES
1 tbsp TABASCO® Habanero Sauce
8 ounces of Bittersweet Chocolate (we prefer Lindt!)
2 sticks of Unsalted Butter
4 Eggs
1/2 cup of Sugar
4 tbsp of Flour
1 tsp of Ground Nutmeg
1/2 tsp of Ground Cinnamon
Pinch of Salt
3 tbsp of Icing Sugar
JALAPEÑO PEPPER GARNISH
8 Red Jalapeño Peppers
1 cup of Distilled Vinegar
1 1/2 cups of Water
2 Cinnamon Sticks
6 Cloves
1 tsp Ground Cardamom
1 cup Sugar
RECIPE
Preheat your oven to 350°F. Grease a muffin tin or ramekins and set aside. Chop chocolate squares and butter into small cubes; melt in a double boiler, stirring constantly until melted. Remove from the heat and set aside. In a bowl, whisk together eggs and sugar. Add TABASCO® Habanero Sauce to chocolate sauce mixture. Stir chocolate TABASCO® mixture into egg mixture; add flour, nutmeg,cinnamon and pinch of salt. Stir until blended. Refrigerate while preparing the jalapeño pepper garnish. Slice jalapeño peppers with knife to make an opening, keeping pepper intact. Scrape out seeds and white seams. Run 800ml glass jar under hot water until warm. Place jalapeño peppers in jar. Boil vinegar and 110 ml (1/2 cup) of water in medium saucepan; add cinnamon sticks, cloves and cardamom. Pour mixture over jalapeño peppers in jar and seal; set aside for 15 minutes. Mix remaining one cup of water and sugar in a pan; bring to slow boil. Dip each pickled jalapeño pepper in sugar water. Set aside. Remove cake batter from refrigerator. Pour batter into ramekins or muffin tins, filling 3/4 of the way. Bake 13-15 minutes (the top should be soft in the middle and cake-like on rim). Sprinkle the top with sifted confectioners sugar, top with jalapeño pepper and serve immediately.

TABASCO Lava Cake

If your TABASCO stocks are running low, check out this fired up contest! We’ve partnered with TABASCO to give one lucky reader a TABASCO prize pack worth $25! All you have to do is leave a comment below on what your ideal Valentine’s Day dinner would be. One winner will be selected from all eligible entries on February 19th, 2018. Sorry, Canadian (excluding Quebec) entries will qualify. No purchase necessary. Prize must be accepted as awarded.

There’s a flavour just for you!

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