Optional1 teaspoon of coffee grounds Enhances the chocolate flavor
Start by melting the butter and chocolate over a double boiler or melt in a bowl in the microwave.
Next, remove from the heat and crack your eggs into a separate bowl making sure of no eggshells.
Add the eggs to the chocolate and mix well. ( Make sure the chocolate isn't too hot as to make sure you don't scramble the eggs ), next add in the honey, coffee, cinnamon. Mix to combine then add in the flour in parts.
Prepping the Ramekins or Small Bowls
Using either the butter wrapper or using cooking spray, cover the inside of the baking dishes.
Pour chocolate into ramekins making sure to not overfill. The lava cake batter will expand in the oven due to the eggs. If you overfill, the lava cakes will pop over the tops of your bakeware.
Preheat over to 425 - Bake for 13 minutes.
Take a small knife and run it around the outside of the bakeware.
Invert the ramekin over a small plate and the lava cake will come straight out.
Cover with powder sugar for a nice garnish and presentation