When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.
Add cream to a shallow, aluminum baking pan. Place the pan on the Traeger, allowing the cream to smoke for 30 minutes. Pour the smoked cream into a large mixing bowl and refrigerate for later use.
Increase the grill temperature to 375°F and preheat.
Brush 4 small soufflé cups with 1 tablespoon melted butter. Melt the chocolate and remaining butter in a heatproof bowl over simmering water, stir until smooth. Stir in powdered sugar. Add eggs and egg yolks, stirring continuously. Whisk in flour until blended completely.
Pour batter into the prepared soufflé cups. Place them on the Traeger and bake for 13-14 minutes, or until the sides are set.
Remove the chilled, smoked cream from the refrigerator, add the bourbon vanilla and whip until airy. Add confectioners sugar and continue whipping until whipped cream forms stiff peaks.
Dust lava cakes with confectioners sugar and cocoa, top with a dollop of smoke-infused whipped cream. Enjoy!
Read recipe notes submitted by our community or add your own notes.
No notes found.
Log In to your account to view and add notes to this recipe. Don't have an account? Sign Up