Cinnamon Spiced Chocolate Lava Cakes

Nothing beats the magic of warm chocolate lava cakes with a hint of cinnamon melting through the center These are my go to treat when I want to impress friends or just make a chilly night extra special

I once made these for a winter movie night and everyone went silent at first bite then immediately asked for seconds

Ingredients

• Dark chocolate at least sixty percent cocoa: use a quality bar for best texture and flavor
• Unsalted butter: brings richness and smooth flavor make sure it is fresh and not overly cold
• Whole milk: makes the batter silky creamy and helps keep the cake moist
• All purpose flour: gives structure to the cakes sift to avoid lumps
• Powdered sugar: dissolves quickly for a tender crumb choose a fine variety
• Ground cinnamon: adds warmth and subtle spice buy fresh for boldest flavor
• Salt: balances the sweetness look for fine sea salt
• Large eggs plus extra yolks: create gooey centers use room temperature for easier mixing
• For serving optional powdered sugar vanilla ice cream or whipped cream: choose a creamy vanilla ice cream for ultimate contrast

Step by Step Instructions

Preheat Oven:

Heat oven to two twenty degrees Celsius or four twenty five degrees Fahrenheit butter four six ounce ramekins generously and lightly dust with flour to prevent sticking

Melt Chocolate and Butter:

Combine chopped chocolate and butter in a heatproof bowl set over barely simmering water stir until completely smooth and glossy remove from heat and stir in milk until combined

Whisk Eggs and Sugar:

In a separate bowl whisk eggs egg yolks and powdered sugar together by hand until the mixture looks pale fluffy and thick this creates the signature rise and tender center

Combine Wet Ingredients:

Gently pour the warm chocolate mixture into the egg mixture fold together slowly to avoid deflating the batter

Add Dry Ingredients:

Sift flour cinnamon and salt directly over the batter then use a spatula to gently fold everything together just until no flour streaks remain

Fill Ramekins:

Divide the finished batter evenly among the prepared ramekins filling each about three quarters of the way

Bake:

Place ramekins on a tray and bake for eleven to twelve minutes edges should look set but the centers will still be soft and jiggly

Cool and Unmold:

Let cakes cool for one minute then carefully run a thin knife around the edge to loosen gently invert each cake onto a plate

Serve:

Dust cakes lightly with powdered sugar and add a scoop of ice cream or a dollop of whipped cream if desired serve right away for the molten center

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Cinnamon is my favorite addition here as it adds an extra layer of coziness that brings me right back to winter gatherings with my family Every year my sister and I compete to see who can unmold the cakes with the gooeyest centers

Storage Tips

You can prepare the batter and fill ramekins up to eight hours before baking then cover and chill Bake from cold adding an extra minute if needed Leftover baked cakes can be cooled then stored wrapped in the fridge for two days Reheat gently in the microwave at low power for ten to fifteen seconds

Ingredient Substitutions

Try using semisweet chocolate if you prefer a sweeter cake or add a pinch of cayenne pepper for subtle warmth Dairy free butter can be substituted and gluten free all purpose flour works well Do check your chocolate for nut or soy allergens if allergies are a concern

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Serving Suggestions

Serve with a dusting of powdered sugar and a big scoop of vanilla or cinnamon ice cream Fresh berries or a spoonful of whipped cream also partner beautifully For special occasions I swirl a bit of caramel sauce on the plate

Cultural and Historical Context

Chocolate lava cakes originated in the United States in the nineteen eighties and quickly became a restaurant favorite The addition of cinnamon nods to both Mexican chocolate traditions and the comfort of spiced winter baking at home

Recipe FAQs

→ How do I achieve the perfect gooey center?

Bake just until edges are set but centers remain soft. Avoid overbaking to ensure the middle stays molten.

→ Can I prepare the batter ahead of time?

Yes, ramekins can be filled and kept in the refrigerator for up to 8 hours before baking for convenience.

→ What type of chocolate works best?

Use dark chocolate with at least 60% cocoa for deep flavor and a silky, melt-in-your-mouth texture.

→ How can I customize the flavor?

Add a pinch of cayenne pepper or a splash of coffee liqueur for unique depth and warmth in the cakes.

→ Which toppings pair well with these cakes?

Serve with powdered sugar, vanilla ice cream, or whipped cream to complement the rich chocolate and cinnamon notes.