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
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
Instructions
- 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! :-)
Notes
Did you make this?Let me know how it turned out in the comments below!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! :)
The 7 minutes caught my attention. I’m going to make these this weekend for my Boyfriend!
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.
These look absolutely amazing! Just found your blog and cant wait to look at all your other yummy treats!
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!
No chocolate on earth is better than Mexican spiced chocolate. Seriously.
These look gorgeous!
That is such a great recipe. I’d love to try these….delicious!
This looks awesome, I used to eat a restaurant called Roy’s and they had the most exceptional lava cake thing. Thanks!!!!
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?
Wonderful post. I will definitely try these! Love your blog!
I think this recipe was created just for ME. can’t wait to try it! thanks for sharing!