Mexican “Hot” Chocolate Molten Lava Cakes
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 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 (optional)
- 1/2 tsp. cinnamon (optional)
- pinch of cayenne
- powdered sugar, for serving
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Preparation
Step 1
Preheat oven to 450 degrees.
Step 2
Butter two 4-ounce ramekins (or regular-sized muffin tins) and lightly dust the inside of each ramekin with cocoa powder, tilting to coat; tap out any excess and set aside.
Step 3
Heat butter and chocolate in heatproof bowl set over (but not touching) simmering water until chocolate is almost completely melted. (*You can also do this carefully in the microwave.*)
Step 4
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together eggs, egg yolks, and sugar until light and thick. Slowly add butter mixture to mixer; 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 5
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 – either solo, or accompanied by ice cream, whipped cream, berries, or whatever else sounds good! :-)
Step 6
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