Sizzling Tex-Mex Chocolate Lava Cake with Cinnamon Whipped Cream

Allergens

Eggs, Dairy

Ingredients

• 1 cup unsalted butter
• 8 oz bittersweet chocolate, chopped
• 1 cup granulated sugar
• 4 large eggs
• 6 egg yolks
• 1/2 cup all
• purpose flour
• 1/4 tsp salt
• 1/2 cup caramel sauce
• 1 cup heavy whipping cream
• 2 tsp ground cinnamon
• Powdered sugar, for dusting (optional)

Instructions

1. Preheat your oven to 425°F (220°C). Grease and lightly flour six 6 ounce ramekins.
2. In a microwave safe bowl, melt the butter and chocolate together in 30 second increments, stirring between each interval until smooth. Let it cool slightly.
3. In a large mixing bowl, whisk together the granulated sugar, eggs, and egg yolks until well combined.
4. Gradually add the melted chocolate mixture to the egg mixture, stirring constantly until fully incorporated.
5. Add the flour and salt, stirring until just combined. Be careful not to overmix.
6. Spoon a layer of caramel sauce into each prepared ramekin, dividing evenly among them.
7. Fill each ramekin with the chocolate batter, almost to the top.
8. Place the ramekins on a baking sheet and bake for 12 14 minutes, or until the edges are set but the centers still jiggle slightly.
9. While the cakes bake, prepare the cinnamon whipped cream by whisking together the heavy whipping cream, ground cinnamon, and a pinch of salt in a chilled bowl until stiff peaks form.
10. Remove the ramekins from the oven and let them sit for 2 minutes before carefully running a knife around the edges to loosen them.
11. Invert each cake onto individual plates, allowing the caramel to flow out from the center.
12. Top each cake with a generous dollop of cinnamon whipped cream and dust with powdered sugar if desired.

Chef’s Insight

Allow the cakes to cool slightly before adding the whipped cream, as too-hot chocolate may cause it to deflate.

Notes

Make sure to use high-quality chocolate for a richer, smoother flavor.