Ever wonder how to make those fancy lava cakes you’ve seen in restaurants? Once you realize how easy and inexpensive it is, you’ll be making these anytime you feel the need for a chocolate pick me up. In addition to the ooey, gooey, sweet loveliness that will tease your tongue, the fact that you can make it ahead and serve in 10 minutes makes this one of my favorite aphrodisiac sweets.  

Prep time: 15 min  
Cook time: 10 min  
Equipment: Double boiler, 2 bowls, measuring spoons and cup, whisk (fork), mixing spoon, 2 ramekins 
Serving Size: 2 

3 oz semisweet chocolate (70% dark recommended)  
3 T unsalted butter  
2 eggs  
¼ c sugar (evaporated cane juice recommended)  
4 T all-purpose flour (I suggest using T for a more exact measurement)  
½ t ground cinnamon  
¼ t ground cardamom  
A good pinch cayenne pepper (depending on how hot you like it)  

Double boiler created with a bowl and 2.5 qt pot

Melt the chocolate in a double boiler  over medium heat (Tip: if you do not own a double boiler, place one pot on top of another or use a heatproof bowl).  After your chocolate is melted, add the butter in diced pieces. Stir slowly until butter is incorporated into the chocolate.

Diced butter in chocolate

Using the chocolate mixture, temper the eggs and sugar. Tip: Tempering is a process that prevents the eggs from cooking too quickly and turning to hard whites. Add spoonful-sized streams of chocolate and whisk as you go. This gradually brings both mixtures to the same temperature. Fully incorporate all chocolate, eggs and sugar.  

In a separate bowl, mix the spices into the flour.  

Flour and spices

Stir dry ingredients into the liquid ingredients. Take notice of the intoxicating chemistry that blooms when you add the spiced flour to the warm chocolate. It fills your nostrils and settles in your pelvis with each inhale.  

You can make this recipe ahead while you’re preparing dinner. When you’re ready to serve, preheat the oven to 350°F, butter the ramekins. Pour batter into dishes and bake for 10 minutes.
 

Remove from oven and check consistency by giving the ramekin a gentle shake. The center should have a little wobble. If it seems to need a little more cooking time, allow the cake to set in the ramekin for another minute. 

Ready for plating. The edges should be baked with a slightly wobbly center.

Place your serving plate on top of the ramekin and flip while holding both dishes steady. Serve immediately. You can add whipped cream, mint sprigs or berries for an extra touch.