Prepare smoker for cold-smoking (using the Bradley Cold Smoke Adapter) with Premium Chili Cumin Bisquettes or Maple Flavor Bisquettes.

Cold smoke the dark chocolate on an aluminum dish or sheet for an hour.

Preheat your oven to 425°F.

Remove the chocolate from the smoker and place in a double boiler with butter.

Heat on medium heat, while stirring until melted and combined.

Remove from heat and add sugar, then egg whites and yolks, stir well.

Mix in vanilla and cayenne pepper (if using).

Stir in flour.

Divide mixture among four ramekins, which have been well greased with butter.

Bake for 13-15 minutes or until the center of the cakes are soft and jello-like and the edges firm.

Let cool for a minute or two, then run a knife around the edge of the cakes to loosen any edges.

Place a plate on top of one ramekin and invert. Remove the ramekin and ta-da!

There is your lava cake.

Serve immediately with your favorite accompaniments, such as whipped cream, ice cream, berry sauce, caramel sauce, or chocolate sauce. We recommend Cherry Compote!

Recipe by: Lena Clayton