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! :)
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?
just made this…delish! may i suggest pinch of salt? it’s somehow makes chocolate more chocolate-y.
Hi Sylvie!
Glad you enjoyed them! And yes – I’m sure a pinch of salt would be a perfect addition. :)
Thanks!!
~A
This was a lovely dessert to surprise my boyfriend on Valentine’s Day. Thanks for such an easy, delicious treat!
Just look at that melted chocolate oozing out! mmm….
Lately I can’t get enough of chili and chocolate! These look wonderful.
That looks sooo good!
Those are the best thing on the menu at Chili’s!
Lovely photos!!
I wonder how these would taste with Mexican chocolate like Ibarra or Abuelita.
Sending some blog adoration your way in the form of a blog award. Check out my post…
https://oneordinaryday.wordpress.com/2010/02/10/valentine-lollipops-and-an-award/