Decadent Chocolate Lava Cake with Cinnamon Topping

1. Prepare ramekins by buttering each one and placing into the refrigerator for a few minutes. Remove from fridge and dust with the 3 Tablespoons of flour. Discard extra flour. Set aside.
2. Cut chocolate into small pieces. Melt in microwave at 25 second increments, (stirring well after each time).
3. Separate egg whites from egg yolks into two separate bowls.
4. Add half of the sugar to egg whites and the other half to egg yolks.
5. Using an electric mixer (with whisk attachment), beat egg whites and sugar to “soft peak”.
6. Beat egg yolks and sugar 20 seconds to incorporate ingredients.
7. Add melted chocolate (half of batch at a time) into yolks and stir well.
8. Fold in egg whites to chocolate-yolk mixture little by little and stir until batter is even.  Make sure to stir as gentle as possible to keep the bubble structure intact.
9. Place Lava Cake mixture into Ziploc. Cut a small hole in one corner of bag to replicate a piping bag.
10. Pipe the mixture into buttered and floured ramekins until they are 3/4 full (Hint: they will rise, so do not overfill).

To Bake in Advance:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Prepare the batter and place into buttered and floured ramekins. Cover tightly with plastic wrap and freeze (unbaked) for up to 2 weeks.
3. When ready to serve, place ramekins into the preheated 375 degree (F) oven *(do not defrost ramekins).
4. Bake for 12 minutes. Pull from oven when the top cracks, (at this point it has set around the edges but the center remains liquid).
5. Allow Lava Cakes to cool for 1-2 minutes.

To Bake and Serve Immediately:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Prepare Lava cakes as directed and place into preheated 375 degree oven. Bake for 10 minutes.
3. Pull from oven when the top cracks, (at this point it has set around the edges but the center remains liquid).
4. Allow Lava Cakes to cool for 1-2 minutes.

To Serve:

1. With a small pairing knife go around the edges and invert each ramekin onto a small plate.
2. Finish with topping of your choice. Serve while Lava Cake is still hot.

Cinnamon Sweetened Cream:

1. In electric mixer, whip heavy whipping cream, cinnamon and sugar. Beat until stiff.
2. Place into sealed container and into fridge until ready to serve.

 Cinnamon Caramel Sauce:

1. In small saucepot bring water to boil along with one cinnamon stick.
2. Once it has boiled for 2 minutes, toss cinnamon stick and remove the pot from heat. Stir in the caramel mixture.
3. Set aside until ready to serve.

 Cinnamon Vanilla Ice Cream:

1. Remove Haagen-Dazs® Vanilla Ice Cream from freezer and let thaw 20 minutes.
2. Place 2 cups of the ice cream in a medium sized bowl and add 1 teaspoon ground cinnamon.
3. Stir with a spoon until well incorporated.
4. Place plastic wrap over the bowl and place into the freezer. Allow the Cinnamon Vanilla Ice Cream to refreeze.