Easter Smokin’ Lava Cakes

Category: Bake
Cuisine: Dessert

Celebrate Easter with these indulgent Easter Smokin’ Lava Cakes, baked on the Big Green Egg with cherry wood chunks for a subtle, smoky sweetness that pairs beautifully with the rich, gooey chocolate centre. Infused with festive cheer, these cakes are a decadent treat perfect for sharing with family and friends during your Easter gathering. The delicate cherry wood smoke adds a unique, autumnal warmth, making these lava cakes an unforgettable addition to your holiday table.

EGG Set Up

Cooking Method	Accessories	Recommended Charcoal	EGG Target Temperature	Cooking Time
Indirect	ConvEGGtor (legs up), Stainless Steel Grid	100% Natural Oak & Hickory Lump Charcoal, Premium Kiln Dried Cherry Wood Smoking Chips	230°C	12 minutes

Equipment

ConvEGGtor

Stainless Steel Grid

Premium 100% Natural Oak & Hickory Lump Charcoal

Premium Kiln Dried Cherry Wood Smoking Chips

6 greased 170 ml ramekins

EGG Mitt BBQ Glove

Ingredients

1 cup butter

340 g high-quality dark chocolate (or use chocolate with festive Easter notes, like orange-infused)

4 eggs

4 egg yolks

½ cup sugar

6 tablespoons flour

2 tablespoons orange liqueur (or bourbon for a richer flavour)

Method

Set the EGG for indirect cooking with the ConvEGGtor at 230°C. Lay down a layer of 100% Natural Oak & Hickory Lump Charcoal, add 3 chunks of Premium Kiln Dried Cherry Wood Smoking Chips, then top with more charcoal to infuse a delicate, festive smoky flavour. Wait for clean blue smoke before cooking.

In a bowl, whisk together the sugar, eggs, and egg yolks until pale yellow and fluffy, evoking the sunny hues of Easter. Stir in the flour and orange liqueur (or bourbon) for a touch of festive zest.

Using a double boiler, melt the butter, then add the chocolate, whisking until smooth and glossy, like the shine of an Easter egg.

Using a rubber spatula, slowly fold the melted chocolate mixture into the egg mixture, stirring constantly to keep it smooth and prevent the eggs from scrambling.

Grease and lightly flour the 170 ml ramekins, then fill each to about 1 cm from the top with the batter, ready to rise like an Easter surprise.

Place the ramekins on the EGG’s Stainless Steel Grid, close the lid, and bake for 12 minutes, until the edges are firmly set but the centre has a slight wobble, mimicking the softness of a hidden Easter treat.

Remove from the EGG using the EGG Mitt BBQ Glove and let the cakes cool for 5 minutes. Carefully turn them out of the ramekins onto plates.

Serve immediately with a scoop of vanilla ice cream, a dusting of icing sugar, or whipped cream, garnished with edible flowers or mini chocolate Easter eggs for a festive touch.

Serving Suggestion

Present these Easter Smokin’ Lava Cakes on a platter adorned with autumn leaves or pastel napkins to capture the Easter spirit. Pair with a scoop of vanilla ice cream sprinkled with crushed mini Easter eggs or a dollop of whipped cream topped with edible flowers for a delightful holiday dessert.

Recipe Note

The 100% Natural Oak & Hickory Lump Charcoal and Premium Kiln Dried Cherry Wood Smoking Chips are perfect for this recipe. The light flavour, acidity, and floral notes of cherry wood smoke balance the rich sweetness of the chocolate, adding a warm, festive depth that elevates your Easter celebration.