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Chocolate Lava Cakes with Jaegermeister whipped Cream

Chocolate Lava Cakes - made with a Beefer

I remember many a snowy, cold, night on the ski slopes in my twenties. The inside pocket of my puffy jacket seemed as if it were MADE to hold a small bottle of Jägermeister. I’d take a small sip every time I got on the lift to make the journey back up to the top of the mountain. I’d share a swig with a new friend or a cute boy (back when germs didn’t exist) so we could both enjoy the warmth in our tummies that the “Jäger” would give us. I can never take a sip of the stuff now without remembering those days!

So here we are, with another winter, and another Holiday season upon us, and yet ANOTHER reason to drink (or eat in this case) some Jägermeister! I never imagined I’d be pairing it with the Beefer, but this 1500 degree ball of fire has already surprised me in so many ways, I’m taking my shock with a grain of salt. It is 2020 after all!

For the Lava Cakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/3 cup dutch process cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick of butter, room temperature
  • 3 oz. unsweetened chocolate (such as baker’s), melted
  • 1/2 cup freshly brewed coffee or espresso
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 cup semi-sweet chocolate chips

For the Jägermeister Whipped Cream:

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 2 oz. Jägermeister


  1. Preheat the Beefer to medium heat.
  2. Prepare the mini cake pans by spraying the sides and bottom with cooking spray and lining the bottoms with parchment paper.
  3. In the bowl of a stand mixer fitted with the paddle attachment, sift the flour, sugar, cocoa powder, baking soda, baking powder and salt together.Stir on low speed for about 1 minute to combine.
  4. Add the butter and stir on low speed until the mixture resembles coarse sand.
  5. Stop the motor and add in the melted, unsweetened chocolate.Mix on medium-low speed for about one minute.  Stop the motor and scrape down the sides and bottom. 
  6. Pour in the hot coffee and mix on medium speed until combined (about 30 seconds) and then add the eggs one at a time, waiting until the first is completely incorporated before adding the second.
  7. Pour in the buttermilk, scrape down the sides and bottom and mix for about one additional minute to ensure all ingredients are combined.Pour the batter evenly into the 12 prepared mini cake pans.
  8. Place about 10-12 chocolate chips into the center of each of the mini cake pans and lightly press them down below the surface of the batter.
  9. Cover the cake pans in foil and place them two at a time into the center rack of the Beefer using the Deep Gastro Tray.Bake for 7 minutes, rotate the tray so that the cakes switch positions, and bake for another 7-8 minutes.
  10. While the lava cakes are cooking, make the Jägermeister whipped cream.Pour two cups of heavy whipping cream into the clean bowl of a stand mixer fitted with the whisk attachment.  Whisk on high speed for about one minute.  Slow the speed to low and slowly add in the powdered sugar.  Return the speed to high once the powdered sugar is incorporated.  Whip to stiff peaks. 
  11. Stop the motor and slowly pour in the Jägermeister.Whip again on high speed just until the Jägermeister is incorporated and the cream returns to stiff peaks. Refrigerate until ready to serve.
  12. When the lava cakes are done, they’ll appear cooked on top, but they’ll be jiggly on the sides.
  13. Transfer the lava cakes to serving dishes by flipping them upside down to release them.
  14. Top with the Jägermeister whipped cream and serve while still warm.

The holiday season is definitely the time to bake and create fancy desserts for friends and family.  Chocolate lava cakes anyone?! And how about topping them with some Jägermeister whipped cream?!  Count me in! 

Chocolate lava cakes seem really difficult, but the Beefer makes them super easy!  In a conventional oven, getting the heat and the temperature just right is the challenge for lava cakes, but there’s something really magical about that center rack in The Beefer where just about anything can happen. Let’s get started!

Pre-heat the Beefer to medium heat and mix the ingredients for the cakes while it’s warming up. For the vessel, I used some 3” mini cake pans with removable bottoms I bought online:

  • The Beefer holds two mini cake pans in the Gastro Tray, and this recipe makes about a dozen mini cakes. 

  • Mix the batter up and add some chocolate chips to the center.  They’ll melt while the cakes are baking and ensure for an extra bit of “lava” when they’re cut into.  Be sure to cover the mini cake pans in foil, or you’ll end up with fire, charcoal, and possibly REAL LAVA in your cake pans.  Not that I would know.  A friend told me that’s what happens if you forget the foil.  See fail photo below.

  • Also, rotate the cake pans about halfway through the bake to make sure both cakes bake evenly.  Remove the Gastro Tray CAREFULLY and use oven gloves to rotate the cake pans before replacing them on the center rack:

56 Botanicals and 1500 degrees

The Jägermeister whipped cream is a quick task and can be done while the cakes are on their last turn or while they’re cooling.  A little goes a long way with this yummy stuff, so keep the measurement to about 1 oz. of Jägermesiter to 1 cup of heavy cream.  I piped my whipped cream on top of the lava cakes with a pastry bag and a 1M star tip, but a spoonful (or ladle) works perfectly!  Happy Holidays!

Chocolate Lava Cakes - made with a Beefer
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Warm Holiday Cranberry Brie

Beefer: Warm Holiday Cranberry Brie

The Beefer is known as the top steak cooker on the market, but it is not a one trick pony. The Beefer can liven up a holiday gathering with this warm, sweet and savory, appetizer that will impress just about anyone. And at 1500 degrees, will do so quickly, allowing for more time to prepare for guests and enjoy their company.


  • 3 cups frozen cranberries, they don’t have to be thawed
  • Zest from one orange, about 1 tablespoon
  • 1/2 cup fresh orange juice
  • 1/2 cup granulated sugar, or to taste
  • 1/2 cup maple syrup
  • 1/2 tablespoon grated peeled fresh ginger or more if you like
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground clove
  • 1 round or wedge of Brie (4.5-inch or smaller)
  • Crackers of choice


  • Ignite Beefer Original Grill to medium heat. Heat 5 minutes before charring cranberries:


  • Divide cranberries into 
    two Beefer grill trays:
  • Place Beefer trays on 
    the 3rd and 5th rack:
  • Cook 45 seconds or until top rack or 
    cranberries are slightly charred:
Pull out trays with the grill grate handle, stir cranberries, and place trays back into the Beefer infrared grill on opposite racks. Cook another 45 seconds. Adjust heat to low and continue to cook and exchange trays on racks, at 30-40 second intervals, until cranberries are slightly charred and softened.


  • Place spices, ginger, orange zest, orange juice and maple syrup and one pan of cranberries into a mini food processor or blender. Blend until cranberries are finely minced. Insert the second tray of cranberries back into the Beefer original and cook for 30 seconds, stir, and cook 30 more seconds:


  • Pour blended cranberries and charred cranberries into a Beefer serving dish:

  • Place cranberries into the bottom of the Beefer grill to keep warm while cooking the Brie.


  • Place Brie on Beefer drip tray, and insert onto middle shelf:


  • Cook Brie until slightly brown on top and cheese is beginning to ooze from edges, about 1 minute. Turn Brie over and grill 1 minute or until rind is slightly brown. If needed cook for another minute dependent on type and temperature of Brie:

Yields 1 Appetizer

Pour blended cranberries and charred cranberries over a browned wheel of Brie or place the Brie in the middle of the pan of cranberries, depending on how you envision the presentation of the dish. Below we did the latter: