Mexican Chocolate Lava Cakes with Cayenne

Serves 4 · 15 min prep · 13 min cook

Ingredients

• 4 oz bittersweet chocolate (60–70%), chopped
• 1/2 cup unsalted butter
• 3/4 cup powdered sugar
• 2 large eggs
• 2 large egg yolks
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour
• 1 Tbsp unsweetened cocoa powder
• 1/2 tsp ground cinnamon
• 1/8 tsp cayenne pepper
• pinch fine salt
• as needed butter and cocoa for ramekins
• optional vanilla ice cream or whipped cream for serving

Instructions

1. 1Preheat oven to 425°F. Generously butter four 6-oz ramekins and dust the insides with cocoa powder, tapping out excess; place ramekins on a small baking sheet.
2. 2Combine chopped chocolate and butter in a microwave-safe bowl; microwave in 30-second bursts, stirring between each, until completely smooth and glossy, about 90 seconds total.
3. 3Whisk powdered sugar into the warm chocolate mixture until no lumps remain.
4. 4Add whole eggs, egg yolks, and vanilla; whisk vigorously 30–40 seconds until the batter thickens slightly and looks shiny.
5. 5Sift in flour, cocoa powder, cinnamon, cayenne, and salt; fold gently with a spatula just until combined and no dry streaks show—the batter will be thick and pourable.
6. 6Divide batter evenly among the prepared ramekins (about 1/2 cup each). Bake 12–14 minutes until the edges are firm and set but the very centers still jiggle like soft custard when the sheet is gently shaken.
7. 7Remove from oven and rest 1 minute only. Run a thin knife each rim, then invert each ramekin onto a dessert plate and lift off carefully so the cake releases intact.
8. 8Dust tops lightly with extra powdered sugar or cocoa if desired. Serve immediately while the molten center is still flowing.
9. 9Add a small scoop of vanilla ice cream or a dollop of whipped cream beside each cake; the cold cream melts into the warm spicy chocolate.
10. 10Warn diners the centers are lava-hot; the gentle cayenne warmth builds after the first bite.