Recipes

Adapted from Sally’s Baking Addiction

Makes 2 cakes, 25 mg Azuca CBD each 

Ingredients

3 oz semi-sweet chocolate, roughly chopped 

4 Tbsp (½ stick) butter 

2 Tbsp flour 

¼ cup powdered sugar 

1¼ tsp Azuca CBD sugar 

Pinch salt 

1 large egg 

1 large egg yolk 

Vanilla ice cream, raspberries or mint for garnish, optional

Process

1. Grease 2, 6 oz ramekins (or similar size cavities in a muffin tin). 
2. Preheat oven to 425°F.
3. In a microwave in 10-second intervals or in a double boiler, melt together butter and chocolate. Repeat while stirring occasionally until the mixture is completely smooth.  
4. In a small bowl, whisk together the flour, powdered sugar, Azuca CBD sugar, salt, egg, and egg yolks until just combined. 
5. Add the flour mixture to your chocolate mixture, using a spoon or rubber spatula to gently mix in. If there are any lumps you may carefully break them up with a whisk. 
6. Pour equal amounts of batter into your ramekins or muffin tins. 
7. If using a ramekin, bake about 12-14 minutes or until the sides appear fully baked, but the top still looks soft. If using a muffin tin, this will take about 8-10 minutes.  
8. Let cool for 1 minute, then carefully invert onto a plate. Dust with more powdered sugar and serve immediately with your choice of garnish.