Ibarra Chocolate Lava Cake with Infused Cajeta

 

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Ibarra Chocolate Lava Cake with Infused Cajeta

Spiced Mexican chocolate with a molten core of cannabis-infused goat milk caramel

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THC: 15mg per serving  |  CBD: 5mg per serving

Prep: 20 mins  |  Cook: 15 mins  |  Serves: 4

Onset: 60-90 minutes  |  Duration: 4-6 hours

DECARBOXYLATION

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Temperature: 240°F / 115°C

Time: 40 minutes  |  Cannabis: 3.5g

1. Decarb at 240°F. 2. This flower will be infused into the butter used for the cake batter.

INFUSION

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Method: cannabutter  |  Base: unsalted butter (1/2 cup)

Temperature: 165°F  |  Time: 3 hours

Yield: 1/2 cup

Storage: Fridge for 2 weeks

1. Standard double boiler infusion. 2. Strain well. 3. Use 1 tablespoon per lava cake for accurate high-tolerance dosing.

INGREDIENTS

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  • cannabutter — 4 tablespoons (melted for the batter)  [25% DV · Fats]

  • Ibarra Mexican Chocolate — 6 oz (chopped (contains cinnamon and sugar))  [30% DV · Flavonoids]

  • Eggs — 2 large (room temperature)  [15% DV · Protein]

  • Cajeta (Goat Milk Caramel) — 4 teaspoons (one teaspoon per cake center)  [10% DV · Calcium]

  • All-purpose Flour — 2 tablespoons (for structure)  [2% DV · Carbs]

  • Sea Salt — 1 pinch (to balance sweetness)

STEP-BY-STEP INSTRUCTIONS

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  1. Preheat oven to 425°F. Grease four ramekins with plain butter and dust with cocoa powder.

     💡 Flow tip: Cocoa powder prevents the cakes from sticking and leaves a beautiful dark finish.

  2. Melt the chopped Mexican chocolate and cannabutter together in a double boiler until smooth.

     💡 Flow tip: The cinnamon in Ibarra chocolate masks the herbal notes of the cannabis perfectly.

  3. Whisk eggs and a pinch of salt until thick and pale. Gently fold in the melted chocolate mixture and flour.

     💡 Flow tip: Fold gently to keep the air in the eggs for a light, sponge-like cake exterior.

  4. Fill ramekins halfway with batter. Place a teaspoon of Cajeta in the center, then cover with remaining batter.

     💡 Flow tip: The Cajeta will melt into the molten chocolate for a multi-layered flavor profile.

  5. Bake for 12-14 minutes until the sides are firm but the center is still soft to the touch.

     💡 Flow tip: Don't overbake! The magic is in the liquid center.

  6. Let sit for 1 minute, then invert onto a plate. Serve with a dusting of cinnamon.

     💡 Flow tip: The heat from the cake helps the THC onset slightly faster than a cold edible.

TERPENE PAIRING

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Primary Terpene: Linalool

Flavor Profile: floral, sugary, spicy

Aroma: lavender, lily

Why It Works: Linalool provides a floral counterpoint to the heavy, sugary cinnamon of the Mexican chocolate.

Food Synergy: Cinnamon and goat milk caramel

Complementary Terpenes: Myrcene (earthy spice)

STRAIN SUGGESTIONS

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  1. GSC (Girl Scout Cookies) (HYBRID)

     THC: 22-28%  |  CBD: 0-1%

     Terpenes: Caryophyllene, Limonene, Humulene

     Flavors: sweet, earthy, minty

     Effects: joyful, euphoric, deeply relaxed

     A classic dessert strain that enhances relaxation and sense of indulgence.

NUTRITION FACTS (per serving)

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  Calories: 390

  Total Fat: 24g (31% DV)

    Saturated Fat: 14g (70% DV)

    Trans Fat: 0.5g

  Cholesterol: 135mg (45% DV)

  Sodium: 110mg (5% DV)

  Total Carbohydrate: 42g (15% DV)

    Dietary Fiber: 3g (11% DV)

    Total Sugars: 32g

      Incl. Added Sugars: 28g (56% DV)

  Protein: 6g (12% DV)

  Vitamin D: 1mcg (5% DV)

  Calcium: 110mg (8% DV)

  Iron: 3mg (17% DV)

  Potassium: 280mg (6% DV)

DOSAGE

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THC per serving: 15mg

CBD per serving: 5mg

Onset: 60-90 minutes  |  Effect Duration: 4-6 hours

⚠️  Start with one serving. Wait 90 minutes before consuming more.

Effects vary by individual tolerance, metabolism, and consumption method.

For adults 21+ only. Consume responsibly and in accordance with local laws.