Hazelnut Chocolate Lava Cake For Two

• Cake
• 1/2 cup medjool dates, soaked in warm water for 5-10 minutes, drained and pitted
• 1/2 cup roasted unsalted hazelnuts
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon vanilla extract
• 1 pinch sea salt
• 0 - 1 1/2 tablespoons water
• Lava
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon water
• 1 tablespoon maple syrup
• 1/4 teaspoon vanilla extract
• 1 pinch cayenne pepper (optional)

1. Place two cupcake liners in a cupcake tin. Set aside.
2. To make the cake, pulse dates in a food processor until they break down. Add in hazelnuts, cocoa, vanilla, and salt and pulse until a large sticky ball forms. Add water as necessary - you want the mixture to stick together while not sticking to your hands too much.
3. Divide the mixture into four even parts and form a round disk with each. Press one disk into the bottom of each cupcake liner, working the mixture up the sides.
4. Chill in the fridge at least 15 minutes.
5. While the cake is chilling, make the chocolate lava center by stirring together all lava ingredients until smooth and liquidy.
6. Spoon half the lava into each cupcake, making sure the top is spread evenly.
7. Peel away the liners, then take the remaining two disks and gently press one onto the tops of the cupcakes, pressing around the edges to seal the lava in.
8. Microwave 20-45 seconds (optional, but the lava will flow less freely if you choose not to), garnish with sea salt and crushed hazelnuts and serve.

cake, medjool dates, cocoa, vanilla, salt, water, cocoa, water, maple syrup, vanilla, cayenne pepper

Taken from food52.com/recipes/29976-hazelnut-chocolate-lava-cake-for-two (may not work)