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Decadent Mexican Hot Chocolate Lava Cake Recipe with Cinnamon Cream

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A rich and comforting lava cake infused with Mexican hot chocolate flavors and topped with a subtly spiced cinnamon cream. Perfect for a cozy dessert that impresses without the fuss.

Ingredients

Scale
  • 6 tablespoons (85g) unsalted butter, plus extra for greasing
  • 4 ounces (115g) bittersweet or dark chocolate, chopped
  • 1/4 cup (25g) unsweetened cocoa powder, preferably Dutch-process
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup (30g) all-purpose flour, sifted
  • 1 teaspoon ground cinnamon
  • Pinch (about 1/8 teaspoon) chili powder or cayenne (optional)
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (180ml) cold heavy whipping cream
  • 2 tablespoons (15g) powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 425°F (220°C). Butter four ramekins thoroughly and dust the insides lightly with cocoa powder. Place ramekins on a baking sheet.
  2. Melt 6 tablespoons unsalted butter with 4 ounces chopped bittersweet chocolate in a double boiler or microwave until smooth. Let cool slightly.
  3. In a separate bowl, whisk together 1/4 cup sifted all-purpose flour, 1/4 cup cocoa powder, 1 teaspoon ground cinnamon, and a pinch of chili powder or cayenne.
  4. In a clean bowl, beat 2 large room-temperature eggs with 1/2 cup granulated sugar until pale, thick, and ribbons form (about 3-4 minutes). Add 1 teaspoon vanilla extract and mix.
  5. Slowly fold the cooled chocolate-butter mixture into the eggs and sugar, then gently fold in the dry ingredients until smooth without overmixing.
  6. Divide batter evenly among prepared ramekins, filling each about 3/4 full (approximately 1/2 cup or 120 ml).
  7. Bake for 12–14 minutes until edges are set but centers remain soft and slightly jiggly. Test by gently shaking ramekin; center should wobble like jelly.
  8. While cakes bake, whip 3/4 cup cold heavy cream with 2 tablespoons powdered sugar, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon vanilla extract until soft peaks form. Chill until serving.
  9. Let cakes rest 1-2 minutes, then run a knife around edges and invert onto plates. Serve immediately with cinnamon cream on top or beside each cake.

Notes

Use room temperature eggs for better whipping. Do not overmix batter to keep cake tender. Watch baking time carefully to maintain molten center. Use good-quality bittersweet chocolate for best flavor. Keep heavy cream cold before whipping and stop whipping at soft peaks to avoid grainy texture. Batter can be prepared up to 4 hours ahead and refrigerated. For gluten-free, substitute almond flour; for dairy-free, use coconut cream and coconut oil.

Nutrition

Keywords: Mexican hot chocolate, lava cake, cinnamon cream, molten chocolate cake, easy dessert, chocolate dessert, spicy chocolate, quick dessert

Find it online: https://tempotaste.com/decadent-mexican-hot-chocolate-lava-cake-recipe-with-cinnamon-cream-step-by-step/