cinnamon spiced chocolate lava cakes (Print Version)
Rich molten chocolate cakes touched by cinnamon, featuring a warm, gooey center and elegant finish.
# Ingredients:
→ Chocolate & Dairy
01 -
120 g dark chocolate (minimum 60% cocoa), chopped
02 -
100 g unsalted butter, plus additional for greasing
03 -
2 tablespoons whole milk
→ Dry Ingredients
04 -
60 g all-purpose flour
05 -
100 g powdered sugar
06 -
1 teaspoon ground cinnamon
07 -
Pinch of salt
→ Eggs
08 -
2 large eggs
09 -
2 large egg yolks
→ For Serving (optional)
10 -
Powdered sugar, for dusting
11 -
Vanilla ice cream or whipped cream
# Steps to Follow:
01 -
Preheat the oven to 220°C. Generously butter four 180 ml ramekins and dust them lightly with flour, removing any excess.
02 -
Using a heatproof bowl over a pot of simmering water, melt the dark chocolate and unsalted butter together, stirring until smooth. Remove from heat and incorporate the whole milk.
03 -
In a separate bowl, whisk eggs, egg yolks, and powdered sugar together until the mixture becomes thick and pale.
04 -
Gently fold the melted chocolate mixture into the whisked egg mixture until smoothly combined.
05 -
Sift flour, ground cinnamon, and salt over the batter. Fold in these dry ingredients until just integrated.
06 -
Evenly distribute the batter into the prepared ramekins.
07 -
Bake in the oven for 11 to 12 minutes, or until the edges are set but the centers remain soft.
08 -
Allow to cool for 1 minute. Run a knife around the edges to loosen, then invert each cake onto a plate.
09 -
Dust with powdered sugar and serve promptly, optionally accompanied by vanilla ice cream or whipped cream.
# Additional Notes:
01 -
Enhance depth of flavor by adding a pinch of cayenne pepper or a splash of coffee liqueur to the batter.
02 -
Serve immediately after baking to achieve a molten chocolate center.
03 -
Prepared ramekins can be refrigerated for up to 8 hours before baking.