Canna Chocolate Lovers Cake - Cooking with a Buz!

Good day and welcome back all you canna chef’s out there, it’s February and it’s the month of Love. Valentine's Day is the perfect opportunity to express your love and appreciation for that special someone. What better way to do so than by treating them to a delicious homemade-infused dessert? It doesn't get much more romantic than that! From decadent chocolate truffles to show-stopping cakes, a sweet treat can be the ideal finishing touch to a great evening. That’s why this year I want to do my Canna Chocolate Lover Cake – a delectable dessert that packs an added punch! The perfect marriage of two indulgences, our signature chocolate lava cake infused with the flavors of cannabis takes your senses on a journey all its own. Your taste buds will thank you for relishing moments spent savoring the velvety chocolate center and intense herbaceous notes crafted to satisfy even the most discerning sweet tooth. So grab a bag of your favorite herb, twist one up and let's get Cooking with a Buz!

Yield: 4 cakes

Total Time: 30 minutes

1 Cup Semi-Sweet Chocolate Chips

2 Large Eggs

2 Large Egg Yolks

½ teaspoon Vanilla Extract

¼ Cup Cannabutter

½ Stick Butter, unsalted

3 Tablespoons All-Purpose Flour

⅛ teaspoon Salt

¼ Cup Powdered Sugar

2 Tablespoons

Cocoa Powder

Directions:

First, after your mind is right, preheat the oven to 420 degrees F and spray four 6 oz ramekins with non-stick cooking spray, and place them on a baking sheet off to the side. Now dust the inside of the ramekins with cocoa powder and turn them upside down and tap out the excess cocoa powder. This will help the cakes remove easily from the ramekins.

Next, melt the chocolate chips and the two kinds of butter together, you can do this using a double boiler or in the microwave. Now grab a medium mixing bowl and add the eggs, egg yolks, sugar, salt, and vanilla extract and whisk together until completely combined. Now pour the melted chocolate into the egg mixture and add the flour, fold the batter together until all the ingredients are mixed well, the batter should be smooth and not lumpy.

Split the batter between the ramekins evenly and bake for 12-15 minutes, depending on your oven. The edges of the cake should be firm but there should still be a little wiggle or softness to the top. Be careful not to overcook the cakes or the center will be solid and not gooey. Once ready, remove them from the oven and let them cool for about 1-2 minutes before turning them over onto a plate so they break free from the ramekin.

These desserts should be served immediately and you can garnish numerous ways. Of course dust with the powdered sugar and also add some fresh fruit like raspberries or strawberries and even fresh mint sprigs. You can also serve it with a scoop of vanilla ice cream on top with some chocolate syrup drizzled over it. Be creative and have fun with it.