Hello Friends! It's been a while since my last post. Between work, studying, and the holidays these last few weeks have been packed. To make up for it, here is something extra indulgent. I was hankering for chocolate today (as usual) and so decided to finally try my hand at making chocolate lava cakes. I know, I know, sooo 2005, and yet I still can't help myself! Say what you want but I love chocolate lava cakes. I hope they stay on dessert menus until the end of time. However, that's not to say they shouldn't evolve. Here is a new twist on this standby, using cinnamon and chili pepper to mimic the flavors of Mexican Hot Chocolate.
Mexican Hot Chocolate Lava Cake Recipe
1 cup semi-sweet chocolate chips
1 stick of butter
1/4 cup flour
4 eggs (2 whole, 2 just yolks)
2 teaspoons unsweetened cocoa powder
2 teaspoons good quality cinnamon
1 teaspoon chili powder
Pinch of salt
For garnish: cinnamon, powdered sugar, whipped cream and pomegranate seeds
Equipment: 4 ramekins
Pre-heat the oven to 425° F. Generously grease 4 ramekins with butter and set them aside. Using a double boiler, melt the chocolate chips and butter. You can make your own double boiler using two sauce pans of slightly different sizes. Simply fill the larger sauce pan halfway with water, lower in the smaller one, and bring the water to a simmer.
Melt the chocolate and butter in the double boiler and stir together until smooth. Whisk in cocoa powder, cinnamon, and chili powder and a pinch of salt. Next, whisk in flour and ensure no lumps are left.
In a separate medium bowl, whisk together the two eggs and two egg yolks. Fold the eggs into the chocolate and quickly stir together. Pour the chocolate batter into the greased ramekins and bake for 12 minutes. Putting the ramekins on top of a baking sheet will make it easier to take them in and out of the oven. Also, don't overcook the cakes! If you do, you'll have no molten lava. That would be really, really sad so just don't do it.
While the cakes are still hot, loosen the sides with a knife and slide the contents out upside down onto a plate. The easiest way to do this is to put an upside down plate directly on top of the ramekin and flip the whole thing over. Just be sure to use an oven mitt or you'll burn yourself like I did. Clearly I really wanted to get the contents out.... Garnish as you see fit. I used a few sprinkles of cinnamon & powdered sugar, pomegranate seeds and a big ol' mound of whipped cream.
I hope you like! Please use the comments to say hi and drop any lava cake tips you've picked up.