Description
Chocolate lava cakes spark pure dessert magic with their warm, rich center that melts right through your fork. Spiced with cinnamon and ready in minutes, this elegant treat delivers restaurant-quality indulgence straight from your kitchen.
Ingredients
Scale
Primary Ingredients:
- 120 g dark chocolate
- 2 large eggs
- 2 large egg yolks
- 100 g unsalted butter
Supporting Dry Ingredients:
- 60 g all-purpose flour
- 100 g powdered sugar
- 1 teaspoon ground cinnamon
- 1 pinch salt
Liquid Ingredients:
- 2 tablespoons whole milk
- Powdered sugar (for dusting)
- Vanilla ice cream or whipped cream (optional)
Instructions
- Coat four 180 ml ramekins with butter, then dust lightly with flour, tapping out excess to ensure easy cake release at 220°C.
- Melt 120 g dark chocolate and 100 g unsalted butter in a heatproof bowl over simmering water, stirring until completely smooth. Stir in 2 tablespoons whole milk after removing from heat.
- Whisk 2 large eggs, 2 large egg yolks, and 100 g powdered sugar until the mixture transforms into a thick, pale cream.
- Pour the warm chocolate mixture into the egg mixture, folding gently until perfectly combined.
- Sift 60 g flour, 1 teaspoon ground cinnamon, and a pinch of salt over the batter, folding delicately until ingredients are just incorporated.
- Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
- Bake at 220°C for 11 to 12 minutes, watching for set edges while maintaining a soft, molten center.
- Rest the cakes for 1 minute after removing from the oven. Carefully run a knife around the edges to loosen.
- Invert each cake onto a serving plate, letting the lava center ooze out naturally.
- Sprinkle with powdered sugar and serve immediately with a scoop of vanilla ice cream if desired.
Notes
- Use room temperature eggs for smoother, more even mixing and better chocolate integration.
- Always use high-quality dark chocolate with at least 60% cocoa for rich, deep flavor and perfect lava texture.
- Accurate oven temperature is crucial – an extra minute of baking can transform soft centers into firm cakes.
- For gluten-free adaptation, replace wheat flour with almond flour or a gluten-free blend, which works beautifully with the chocolate and cinnamon profile.
- Prep Time: 15 minutes
- Cook Time: 11-12 minutes
- Category: Cakes
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 386 kcal
- Sugar: 30 g
- Sodium: 70 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 160 mg