Da Hong Pao Chocolate Lava Cakes
Intensely roasted Da Hong Pao infused into dark chocolate lava cakes—a molten center of smoky, mineral-rich decadence.
Da Hong Pao and dark chocolate share the same flavor universe—roasted, bitter, complex, and deeply satisfying. Infusing the tea into melted chocolate before baking amplifies both ingredients into something extraordinary.
The lava cake format is ideal because the molten center preserves the tea's volatile aromatics. When you break the crust, a rush of smoky, mineral-scented chocolate pours out—it's a sensory experience.
Use the best dark chocolate you can find (70–75% cacao). The tea's bitterness means you don't need to go ultra-dark; the roasted oolong adds its own edge. A touch of flaky sea salt on top bridges the sweet and savory.
These are perfect for a dinner party finale. They look impossibly elegant, taste deeply sophisticated, and the secret—that the magic comes from tea—always sparks conversation.
Ingredients
- 150g dark chocolate (70% cacao), chopped
- 100g unsalted butter
- 3 tbsp Da Hong Pao loose leaf tea
- 2 whole eggs
- 2 egg yolks
- 50g sugar
- 30g all-purpose flour
- Pinch of flaky sea salt
- Cocoa powder for dusting molds
How to make it
- 1Melt butter in a saucepan, add Da Hong Pao leaves, and steep off heat for 15 minutes. Strain through a fine sieve, pressing leaves. Discard leaves.
- 2Melt chopped chocolate into the warm tea-infused butter, stirring until smooth. Let cool slightly.
- 3Whisk whole eggs, egg yolks, and sugar together until pale and thick (about 2 minutes).
- 4Fold the chocolate mixture into the egg mixture. Sift in flour and fold gently until just combined.
- 5Butter and cocoa-dust 4 ramekins. Divide batter evenly among them. Refrigerate 30 minutes (or up to 24 hours).
- 6Preheat oven to 220°C (425°F). Bake from fridge for 12–14 minutes until edges are set but centers jiggle.
- 7Let rest 1 minute, then invert onto plates. Top with a pinch of flaky sea salt. Serve immediately.
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