Mexican Chocolate Lava Cakes

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A decadent gooey chocolate cake with a punch of heat!

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  • Average
  • 10 mins
  • 10 mins
  • Average budget

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
  • 1/2 tsp. cinnamon (optional)
  • pinch of cayenne
  • powdered sugar, for serving

Preparation

Step 1

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; tap out any excess and set aside.

Step 2

Grease two 4-ounce ramekins (or regular-sized muffin tins) and lightly dust the inside of each ramekin with cocoa powder; tap out any excess and set aside.

Step 3

Heat butter and chocolate in heatproof bowl set over (but not touching) simmering water on stove top until chocolate is almost completely melted.

Step 4

While butter/chocolate mixture is melting, whisk together eggs, egg yolks, and sugar until light and thick.

Step 5

Slowly add butter/chocolate mixture to egg mix; 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.

Step 6

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. Vanilla Ice Cream optional and pairs well!

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Be careful not to overcook!

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