Smokin’  Lava Cakes

Directions

1. Set the Egg up for indirect cooking, using the convEGGtor, and stabilize at 450⁰ F/230°C.
2. Put down a layer of charcoal, 3 good size cherry wood chunks, and then top with more charcoal. You want a delicate flavor from the wood with dessert. This method allows you to wait for “clean blue smoke” while still getting the cherry wood flavor because the heat of the coal bed will pull the moisture from the chunks, leaving behind the flavors you want without white billowing smoke.
3. In a bowl whisk together the sugar and eggs until they are pale yellow and fluffy then stir in the flour and alcohol .
4. Using a double broiler melt the butter and then add in the chocolate.
5. Whisk the chocolate as it melts to ensure it is smooth.
6. Using a rubber spatula quickly fold the chocolate into the egg mixture. Be sure to stir the entire time and to incorporate it slowly so the eggs do not scramble.
7. Grease and flour the ramekins and fill each ramekin to about ½ inch from the top.
8. Place on the Egg and bake 12 minutes, you are looking for a center with a slight wobble and firmly set edges. Allow them to cool for 5 minutes then turn them out of the ramekins onto plates and serve immediately.
9. Serve with ice cream, powdered sugar on top or whipped cream.