Cinnamon-Chocolate Molten Cake

November 11, 2020
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Photo by James Ransom. Prop Stylist: Brooke Deonarine. Food Stylist: Lauren LaPenna.
  • Prep time 15 minutes
  • Cook time 11 minutes
  • Makes 8 molten cakes
Author Notes

This recipe is an adaption of one of my very first recipes I made early in my career, for a Vietnamese French restaurant in New Orleans. I wanted to take the French molten cake and give it a Vietnamese twist, by adding potent Vietnamese cinnamon to it. It really highlights the chocolate *and* stands out on its own. And with just a handful of other ingredients, you get this delicious gooey cake. —Nini Nguyen

Test Kitchen Notes

This recipe is shared in partnership with Lily's Sweets. —The Editors

What You'll Need
  • 1 stick butter
  • 1 cup Lily’s Dark Chocolate Baking Chips
  • 3 eggs
  • 1 teaspoon vanilla extract (or 1/2 teaspoon vanilla paste)
  • 1 pinch salt
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  1. Preheat the oven to 350°F. Butter the insides of the ramekins and dust lightly with flour; set aside.
  2. Using a double boiler, melt the butter and chocolate, stirring to combine. Set aside to cool.
  3. Meanwhile, beat the eggs with a whisk until they're light, pale, and fluffy. Add the vanilla and whisk to combine.
  4. In a separate small bowl, combine the salt, flour, baking powder, and cinnamon.
  5. Pour the cooled chocolate mixture into the egg mixture, then sift the flour mixture into the bowl, as well.
  6. Fold the mixture together gently, then fill the ramekins with the mixture three-quarters of the way.
  7. Bake for 10 to 11 minutes, and serve warm. (For less-molten cakes, bake for an extra minute.)

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