Mexican “Hot” Chocolate Molten Lava Cakes
You’ll love this Mexican “Hot” Chocolate Molten Lava Cakes recipe! So chocolate-y, warm, and delicious! Try it today!
Foto: Gimme Some Oven — AliBahan-bahan
- 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
Langkah-langkah
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! :-)
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