These Cinnamon Spiced Chocolate Lava Cakes are a decadent and delightful dessert that combines the richness of dark chocolate with the warmth of cinnamon, creating a mouthwatering treat. With a crispy outer layer and a molten, gooey center, each bite melts in your mouth. The addition of cinnamon brings a comforting spice that pairs perfectly with the chocolate, elevating the flavor profile. These lava cakes are easy to make, yet they impress with their indulgent center. Whether for a special occasion or a simple indulgence, these lava cakes are sure to satisfy any chocolate lover’s cravings.

Cinnamon Spiced Chocolate Lava Cakes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

120 g dark chocolate (minimum 60% cocoa), chopped
100 g unsalted butter, plus additional for greasing
2 tablespoons whole milk
60 g all-purpose flour
100 g powdered sugar
1 teaspoon ground cinnamon
Pinch of salt
2 large eggs
2 large egg yolks
Powdered sugar, for dusting (optional)
Vanilla ice cream or whipped cream (optional, for serving)

Directions

1. Preheat and Prepare Ramekins:

Preheat your oven to 220°C (425°F). Generously butter four 180 ml ramekins and dust them lightly with flour. Remove any excess flour by tapping the ramekins upside down.

2. Melt Chocolate and Butter:

In a heatproof bowl, melt the dark chocolate and unsalted butter together over a pot of simmering water (double boiler method), stirring until smooth.
Once melted, remove the bowl from the heat and stir in the whole milk until fully incorporated.

3. Whisk Eggs and Sugar:

In a separate bowl, whisk together the eggs, egg yolks, and powdered sugar until the mixture becomes thick and pale.

4. Combine Chocolate and Egg Mixtures:

Gently fold the melted chocolate mixture into the egg mixture until smooth and well combined.

5. Add Dry Ingredients:

Sift the flour, ground cinnamon, and salt over the batter. Carefully fold in the dry ingredients until just incorporated. Be careful not to overmix.

6. Distribute the Batter:

Evenly distribute the batter into the prepared ramekins, filling them about three-quarters of the way full.

7. Bake the Lava Cakes:

Bake in the preheated oven for 11-12 minutes, or until the edges are set but the centers remain soft and slightly jiggly. Do not overbake to ensure a molten center.

8. Cool and Invert:

Let the cakes cool for about 1 minute. Run a knife around the edges of each ramekin to loosen the cakes. Carefully invert each ramekin onto a plate and lift it off.

9. Serve:

Dust the cakes with powdered sugar and serve immediately. For an extra indulgence, top with vanilla ice cream or whipped cream.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Variations

Add More Spices: Experiment with adding a pinch of nutmeg, cardamom, or even a bit of chili powder for a unique twist on the flavor.
Fruit Filling: Add a spoonful of fruit preserves like raspberry or cherry in the center of each cake before baking for a fruity surprise.
Darker Chocolate: Use a higher percentage of cocoa (e.g., 70% or 80%) for a richer and more intense chocolate flavor.
Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend for a gluten-free version of these lava cakes.

Storage/Reheating

Storage: Lava cakes are best served fresh, but if you have leftovers, they can be stored in an airtight container in the fridge for up to 1 day.
Reheating: To reheat, microwave the lava cakes for about 20-30 seconds. Be careful not to overheat, as it may affect the molten center.

FAQs

1. How do I know when the lava cakes are done?

The edges of the cakes should be set and firm, while the center should remain soft and slightly jiggly. Be careful not to overbake, as it can cause the center to cook through.

2. Can I make these lava cakes ahead of time?

Yes, you can prepare the batter in advance and store it in the fridge for up to 24 hours. When ready to bake, just pop the ramekins in the oven.

3. Can I use a different type of chocolate?

Yes, you can substitute the dark chocolate with milk chocolate or white chocolate, but keep in mind that it will change the flavor and sweetness of the cakes.

4. How can I make sure the center stays molten?

Do not overbake the cakes. The center should stay molten if you bake them just until the edges are set and the center remains jiggly.

5. Can I make this recipe without eggs?

Eggs are essential to the structure of the lava cakes, but you can experiment with egg substitutes such as flax eggs or chia eggs. However, the texture may be slightly different.

6. Can I freeze these lava cakes?

It’s not recommended to freeze them after baking, as the molten center may not thaw properly. However, you can freeze the unbaked batter and bake the cakes from frozen. Add a few extra minutes to the baking time if freezing the batter.

7. Can I use a different sized ramekin?

Yes, you can use different sized ramekins, but adjust the baking time accordingly. Smaller ramekins may need less time, while larger ones may need a bit more.

8. Can I add a filling inside the lava cakes?

Yes! You can add a dollop of Nutella, peanut butter, or fruit preserves in the center of the batter before baking for a surprise filling.

9. How do I prevent the lava cakes from sticking to the ramekins?

Make sure to generously butter and flour the ramekins, tapping out any excess flour. This will ensure the cakes release easily after baking.

10. Can I serve these lava cakes with other toppings?

Absolutely! These lava cakes pair wonderfully with vanilla ice cream, whipped cream, fresh berries, or even a drizzle of caramel or chocolate sauce.

Conclusion

Cinnamon Spiced Chocolate Lava Cakes are a luxurious and decadent dessert that will satisfy your sweet tooth in the best way possible. With a rich, molten chocolate center and a hint of cinnamon, they’re perfect for impressing guests or treating yourself. Whether served with a scoop of ice cream or a dollop of whipped cream, these lava cakes will melt in your mouth and leave you craving more! Enjoy every gooey, chocolatey bite.