If you're craving something warm and cozy with a hint of spice, these Gingerbread Molten Lava Cakes are just the ticket. They combine the rich, gooey indulgence of a lava cake with the nostalgic flavors of gingerbread — perfect for a chilly evening or a festive holiday treat.
The star of our show, bittersweet chocolate, ensures a deep, rich flavor, setting the stage for our lava cake's gooey center. Butter adds a creamy texture and helps everything melt together smoothly. Molasses gives that characteristic gingerbread taste and a touch of sweetness, while granulated sugar lightens the structure of the cake without overpowering it.
Our spice blend of ground ginger, cinnamon, cloves, and nutmeg brings warmth and depth to the dessert. A touch of salt enhances the flavors, while eggs provide structure and richness. Finally, a splash of vanilla extract rounds everything out with a hint of sweetness.
These cakes go beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a festive touch, you might garnish with a sprig of mint or some candied ginger.
Start by preheating your oven to 425°F (220°C) and buttering six 6-ounce ramekins. This ensures your cakes will slide out easily after baking. Next, set up a double boiler — if you don’t have one, just place a heatproof bowl over a pot of simmering water. Melt your bittersweet chocolate and butter together, stirring until smooth, then set it aside to cool slightly.
In a separate bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, and salt. This ensures your spices are evenly distributed in the batter. In another bowl, beat your eggs, granulated sugar, and molasses until the mixture is light and fluffy — this step is crucial for that airy texture.
Slowly add the melted chocolate mixture to the egg mixture, stirring continuously so the heat doesn’t cook the eggs. Then, gently fold the dry ingredients into the wet mix, being careful not to overmix. Add a splash of vanilla extract for that final aromatic touch.
Divide the batter evenly among your prepared ramekins. Place them in the oven and bake for 12-14 minutes, just until the edges are firm but the centers are still soft. After baking, let the cakes cool for a minute before inverting them onto serving plates. A dusting of powdered sugar adds a lovely finishing touch.
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