Decadent Mexican Hot Chocolate Lava Cake for Two
A quick and easy lava cake recipe for two, featuring rich chocolate with a hint of cinnamon and chili for a cozy Mexican hot chocolate twist.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 2 servings 1x
- Category: Dessert
- Cuisine: Mexican
Ingredients
Scale
- 4 tablespoons (56 g) unsalted butter, melted
- 4 ounces (115 g) semi-sweet chocolate chips
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (30 g) all-purpose flour, sifted
- 2 tablespoons (10 g) unsweetened cocoa powder
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon chili powder
- Pinch of salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 425°F (220°C). Position the oven rack in the center. Grease the ramekins thoroughly with butter and dust lightly with cocoa powder to prevent sticking.
- Melt the chocolate and butter together using a microwave-safe bowl in 20-second bursts, stirring between each until smooth, or melt gently over a double boiler (about 3-4 minutes). The mixture should look glossy and fully combined.
- In a medium bowl, whisk together the sugar, flour, cocoa powder, cinnamon, chili powder, and salt until smooth.
- In a separate small bowl, beat the egg with the vanilla extract until frothy.
- Pour the melted chocolate mixture into the egg mixture, then add the dry ingredients. Stir gently until just combined, being careful not to overmix.
- Divide the batter evenly between the two ramekins, filling about 3/4 full. Tap gently on the counter to release air bubbles.
- Bake for 12-14 minutes until the edges are set but the center is still slightly jiggly.
- Remove from oven and let sit for 1 minute. Run a knife around the edges to loosen and invert onto plates.
- Dust with powdered sugar and serve immediately to enjoy the molten center.
Notes
Do not overbake to maintain the molten center; watch for a slight jiggle in the middle. Use quality chocolate for best flavor. Room temperature eggs prevent seizing. Butter and cocoa powder the ramekins to prevent sticking. Batter can be prepared ahead and refrigerated up to 24 hours. For dairy-free, swap butter with coconut oil and use dairy-free chocolate chips. Adjust chili powder to taste.
Nutrition
- Serving Size: 1 lava cake (half of
- Calories: 375
- Sugar: 25
- Sodium: 90
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 35
- Fiber: 4
- Protein: 5
Keywords: lava cake, Mexican hot chocolate, chocolate dessert, spicy chocolate, quick dessert, easy lava cake, dessert for two