Mexican Chocolate Lava Cake

Cook time

11 minutes




  • 200g dark chocolate, chopped
  • 125g butter, unsalted
  • ½ tsp instant coffee powder
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • pinch cayenne pepper
  • ½ cup caster sugar
  • 3 tbsp plain flour
  • 1 tsp cocoa powder
  • 3 large eggs, whisked
  • Serve with icing sugar


  • Prep Time: 10 minutes
    Cook Time: 11 minutes
    Serves: 4
  • Step 1 Place the chocolate and butter in a microwave safe bowl. Microwave chocolate and butter in 30 second increments until completely melted. Add the instant coffee powder, vanilla extract, cinnamon, salt, and cayenne to the melted chocolate and stir until the dry ingredients are absorbed completely.
  • Place sugar, flour and cocoa powder in a bowl. Add the eggs and mix together. Pour the chocolate into the mixture and stir. Divide the chocolate batter inside the ramekins. Place the steaming rack and 1½ cups water inside the Cooking Pot. Place the ramekins on the steaming rack. Cover and seal the lid, making sure the Steam Release Dial is in the “Seal” (closed) position. Press the DESSERT and adjust time to 15 minutes and press the START/STOP button.
  • Once the cooking is complete, quick release the pressure. Remove each ramekin from the pot. Let sit on a cooling rack for 1 minute, then place a small dessert plate upside down on the top of the ramekin. Then invert the plate and remove the ramekin. Repeat with the remaining cakes, dust with powdered sugar, and serve immediately.
  • Crock-Pot® Express Easy Release Multi-Cooker CPE210 Recipe

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