Description
Dive into warm chocolate bliss with these cinnamon spiced chocolate lava cakes that melt right through your dessert defenses. Creamy chocolate centers paired with a subtle cinnamon kick will make your taste buds dance with pure deliciousness.
Ingredients
Scale
Main Ingredients:
- 120 g dark chocolate
- 100 g unsalted butter
- 2 large eggs
- 2 large egg yolks
Supporting Ingredients:
- 100 g powdered sugar
- 60 g all-purpose flour
- 2 tablespoons whole milk
Finishing Ingredients:
- 1 teaspoon ground cinnamon
- Pinch of salt
- Powdered sugar
- Vanilla ice cream
Instructions
- Preheat your oven to 440°F and generously butter four 6-ounce ramekins, dusting them with a light coating of flour to prevent sticking.
- Create a double boiler by placing a heatproof bowl over simmering water, then melt 4.2 ounces of dark chocolate and 3.5 ounces of unsalted butter together, stirring until completely smooth.
- Remove the chocolate mixture from heat and stir in 2 tablespoons of whole milk until fully incorporated.
- In a separate bowl, vigorously whisk 2 whole eggs, 2 egg yolks, and 3.5 ounces of powdered sugar until the mixture becomes thick and pale in color.
- Gently fold the warm chocolate mixture into the egg mixture, ensuring a smooth and even blend.
- Sift 2.1 ounces of flour, 1 teaspoon of ground cinnamon, and a pinch of salt over the batter, carefully folding until the dry ingredients are just combined.
- Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
- Bake at 440°F for 11 to 12 minutes, watching for set edges while maintaining a soft, molten center.
- Remove from the oven and let the cakes rest for 1 minute before running a knife around the edges.
- Invert each cake onto a serving plate, dust with powdered sugar, and serve immediately with a scoop of vanilla ice cream if desired.
Notes
- Precision matters when melting chocolate, so use low, steady heat and stir constantly to prevent burning.
- Ramekin preparation is key for easy removal, so butter and flour generously and tap out excess flour completely.
- Timing is critical with lava cakes – remove from oven when edges are set but center looks slightly underdone to maintain that gooey middle.
- For gluten-free adaptation, replace wheat flour with almond flour or a gluten-free baking blend, which will produce a slightly denser texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 669 kcal
- Sugar: 53 g
- Sodium: 78 mg
- Fat: 44 g
- Saturated Fat: 25 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 51 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 210 mg