One of my favorite holiday desserts is lava cake–rich and dense on the outside and all oozy in the middle, topped with sweetened whipped cream and fresh berries. As part of our partnership with AMERICAN HERITAGE®️ Chocolate, I was so excited to try it with their chocolate block. If you’ve never tried their chocolate (check out this link to see where you can find it–either online or at historical locations), it’s amade the way they made it in colonial America, with spices and citrus flavors, so it’s perfect for adding a little extra holiday spices like cinnamon and cloves.
You’re going to need 4 ounces of AMERICAN HERITAGE®️ Chocolate, a stick of butter, powdered sugar, vanilla, cinnamon, cloves, and 4 eggs.
Preheat oven to 425 degrees F. Grease 4 ramekins and set aside.
In a medium saucepan, combine the chocolate and butter
and heat over medium-low heat, stirring frequently, until melted.
Whisk in cinnamon, vanilla, and powdered sugar until smooth.
Add egg yolks
and eggs and mix until smooth. Whisk in flour until smooth.
Divide the batter evenly among the ramekins.
Bake in preheated oven for 13 minutes. While the cakes are baking, beat the whipping cream, powdered sugar, and vanilla with an electric mixer until soft peaks form.
When the cakes are done, Remove from oven and allow to stand for 1 minute,
then run a knife around the edge of each cup and carefully invert each cup onto an individual serving plate. Add a dollop of sweetened whipped cream and garnish with fresh berries and mint leaves. Serve immediately.
Spiced Chocolate Lava Cakes
- Total Time: 23 minutes
Description
An easy and elegant dessert perfect for holiday entertaining!
Ingredients
- 4 ounces AMERICAN HERITAGE®️ Chocolate
- 1/2 cup (1 stick) salted butter
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- Pinch of cloves
- 1 teaspoon vanilla extract
- 2 egg yolks
- 2 whole eggs
- 6 tablespoons all-purpose flour
- WHIPPED CREAM
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 425 degrees F. Grease 4 ramekins and set aside.
- In a medium saucepan, combine the chocolate and butter and heat over medium-low heat, stirring frequently, until melted. Whisk in cinnamon, vanilla, and powdered sugar until smooth. Add egg yolks and eggs and mix until smooth. Whisk in flour until smooth. Divide the batter evenly among the ramekins.
- Bake in preheated oven for 13 minutes. While the cakes are baking, beat the whipping cream, powdered sugar, and vanilla with an electric mixer until soft peaks form.
- When the cakes are done, Remove from oven and allow to stand for 1 minute, then run a knife around the edge of each cup and carefully invert each cup onto an individual serving plate. Add a dollop of sweetened whipped cream and garnish with fresh berries and mint leaves. Serve immediately.
- Prep Time: 10
- Cook Time: 13
Nutrition
- Serving Size: 4
Questions & Reviews
At first when I saw “spiced” chocolate, I thought it was going to be like red pepper spice and I was exicted. (Not that I don’t get excited about cinnamon and cloves in chocolate cake!) So now I am wondering if just a touch of cayenne pepper would not go amiss….
Go for it! It would be amazing!
Can I use a muffin tin if I don’t have ramekins?
Yep! Just keep a close eye on the baking time (it will likely be less) so they don’t overtake.
These look amazing! I’m definitely going to be making these this week!
Paige
Do you have to temper the eggs at all?
Nope! 🙂
These look soooo good, Kate! I love lava cakes; can’t wait to try them with American Heritiage!
What size ramekins are you using?
They’re 6 ounces, but any average-sized ramekin will work. If you look at it and think, “Wow, that’s huge/tiny,” then maybe find one more in the middle. 🙂 Hope that helps!