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Mexican Chocolate Lava Cakes

By

A decadent gooey chocolate cake with a punch of heat!

Rate this recipe 3.8/5 (29 Votes)

Ingredients

  • cocoa powder (for dusting ramekins)
  • 1/4 cup (half a stick) unsalted butter
  • room temperature
  • 2 ounces semisweet
  • bittersweet
  • or dark chocolate
  • 1 large egg
  • 1 large egg yolk
  • 2 Tbsp. sugar
  • 1 tsp. all-purpose flour
  • 1/2 tsp. chili powder
  • 1/2 tsp. cinnamon (optional)
  • pinch of cayenne
  • powdered sugar
  • for serving

Details

Level of difficulty Average
Preparation time 10mins
Cooking time 10mins
Cost Average budget

Preparation

Step 1

Preheat oven to 450 degrees.

Butter two 4-ounce ramekins (or regular-sized muffin tins) and lightly dust the inside of each ramekin with cocoa powder; tap out any excess and set aside.

Step 2

Grease two 4-ounce ramekins (or regular-sized muffin tins) and lightly dust the inside of each ramekin with cocoa powder; tap out any excess and set aside.

Step 3

Heat butter and chocolate in heatproof bowl set over (but not touching) simmering water on stove top until chocolate is almost completely melted.

Step 4

While butter/chocolate mixture is melting, whisk together eggs, egg yolks, and sugar until light and thick.

Step 5

Slowly add butter/chocolate mixture to egg mix; add flour, cinnamon, chili powder, cayenne and mix until well combined. Divide batter between prepared ramekins. Place ramekins on a baking sheet and transfer to oven. Bake until sides are set and center is soft, 7 to 10 minutes.

Step 6

Invert each mold onto a plate and let stand for about 10 seconds. Gently tap the tops of molds and carefully lift to remove. Sprinkle with confectioners' sugar, if desired. Serve immediately. Vanilla Ice Cream optional and pairs well!

Be careful not to overcook!

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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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