mexican “hot” chocolate molten lava cakes
February 10th, 2010
Hello…chocolate!!
For Valentine’s Day this year, thought I’d post a classic favorite from my kitchen — these adorable little chocolate molten lava cakes! Little did I know when I first tried them years ago (at Chili’s…yes….) that they are so simple to whip up. Just 7 minutes of prep, and 7 minutes in the oven, and voila…a classy and delicious dessert ready to go!!
There are many other recipes out there far more complicated, and far more time-consuming, but I’ve been a fan of this one (from Martha herself) for years. Calls for simple ingredients that I almost always have on hand. But for a twist this year, added in some chili, cinnamon and a pinch of cayenne to give them the Mexican hot chocolate kick. And no surprise…loved it! (But feel free to be a chocolate purist if you’d like. :-))
Wishing you all a Valentine’s Day full of much love! (And much chocolate!!) ♥
Mexican “Hot” Chocolate Molten Lava Cakes
(Adapted from Martha Stewart)
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 (optional)
- 1/2 tsp. cinnamon (optional)
- pinch of cayenne
- powdered sugar, for serving
Method:
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, tilting to coat; tap out any excess and set aside.
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.*)
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.
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! :-)
Ali’s Tip:
Be careful not to over- or under-bake these! The top and sides should definitely feel cooked, and just slightly jiggle if you tap the pan. But resist the urge to leave them in a few extra minutes, as they will just turn into fully-cooked cakes! :)
I think this recipe was created just for ME. can’t wait to try it! thanks for sharing!
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Wonderful post. I will definitely try these! Love your blog!
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I love molten lava cakes too, and the addition of chili and cinnamon is genius. I’m definitely trying it. And those little ramekins!! I love them! Please tell me where you got them?
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This looks awesome, I used to eat a restaurant called Roy’s and they had the most exceptional lava cake thing. Thanks!!!!
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That is such a great recipe. I’d love to try these….delicious!
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No chocolate on earth is better than Mexican spiced chocolate. Seriously.
These look gorgeous!
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These are a definite “yes” for Valentine’s day dinner. My husband will require them to be served with ice cream, of course. I think I will have a few raspberries and whipped cream on the side. Yum!
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These look absolutely amazing! Just found your blog and cant wait to look at all your other yummy treats!
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These can also be made in muffin tins if you don’t have the proper ramekins. They’ll be smaller, so cook them for less time.
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The 7 minutes caught my attention. I’m going to make these this weekend for my Boyfriend!
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Sending some blog adoration your way in the form of a blog award. Check out my post…
http://oneordinaryday.wordpress.com/2010/02/10/valentine-lollipops-and-an-award/
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I wonder how these would taste with Mexican chocolate like Ibarra or Abuelita.
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Lovely photos!!
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Those are the best thing on the menu at Chili’s!
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That looks sooo good!
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Lately I can’t get enough of chili and chocolate! These look wonderful.
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Just look at that melted chocolate oozing out! mmm….
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This was a lovely dessert to surprise my boyfriend on Valentine’s Day. Thanks for such an easy, delicious treat!
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just made this…delish! may i suggest pinch of salt? it’s somehow makes chocolate more chocolate-y.
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ali Reply:
February 23rd, 2010 at 11:12 am
Hi Sylvie!
Glad you enjoyed them! And yes – I’m sure a pinch of salt would be a perfect addition. :)
Thanks!!
~A
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Couldn’t wait to try this little dessert for my sister and I (celebrating with an old fashioned slumber party after seeing Eat Pray Love, the movie.) Followed instructions to a “T”. Wondering if you can tell me if you use baking chocolate with stabilizers or will any good chocolate do? We purchased a Dagoba 54% Dark bar and although tasted wonderful, these did not set up as well as I would have liked on the outsides. Is it possible that just 1 more minute in the oven would have done it, or could it have been the type of chocolate bar I used?
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hello ali! i just wanted to let you know i linked your recipe & lava cake photo to this site on the facebook fanpage: facebook.com/mexicanhotchocolate —if there’s a problem please don’t hesitate to contact me! thank you, have a great day!-jenny
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