Mexican “Hot” Chocolate Molten Lava Cakes

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

You'll love this Mexican "Hot" Chocolate Molten Lava Cakes recipe! So chocolate-y, warm, and delicious! Try it today!

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

Directions:

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! :-)

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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!  :)

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Comments

  1. jane — February 11, 2010 @ 3:15 am (#)

    I think this recipe was created just for ME. can’t wait to try it! thanks for sharing!

  2. Baking is my Zen — February 11, 2010 @ 4:39 am (#)

    Wonderful post. I will definitely try these! Love your blog!

  3. Michelle — February 11, 2010 @ 7:03 am (#)

    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?

  4. Free Movie Rentals Here — February 11, 2010 @ 7:50 am (#)

    This looks awesome, I used to eat a restaurant called Roy’s and they had the most exceptional lava cake thing. Thanks!!!!

  5. Debbie — February 11, 2010 @ 8:13 am (#)

    That is such a great recipe. I’d love to try these….delicious!

  6. The Nervous Cook — February 11, 2010 @ 8:24 am (#)

    No chocolate on earth is better than Mexican spiced chocolate. Seriously.

    These look gorgeous!

  7. Linda Ebright — February 11, 2010 @ 8:36 am (#)

    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!

  8. Krystle — February 11, 2010 @ 10:52 am (#)

    These look absolutely amazing! Just found your blog and cant wait to look at all your other yummy treats!

  9. Andrea — February 11, 2010 @ 12:41 pm (#)

    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.

  10. kirbie — February 11, 2010 @ 2:36 pm (#)

    The 7 minutes caught my attention. I’m going to make these this weekend for my Boyfriend!

  11. Michelle — February 11, 2010 @ 2:43 pm (#)

    Sending some blog adoration your way in the form of a blog award. Check out my post…
    http://oneordinaryday.wordpress.com/2010/02/10/valentine-lollipops-and-an-award/

  12. Memoria — February 11, 2010 @ 6:15 pm (#)

    I wonder how these would taste with Mexican chocolate like Ibarra or Abuelita.

  13. Memoria — February 11, 2010 @ 6:15 pm (#)

    Lovely photos!!

  14. Misty — February 12, 2010 @ 12:50 am (#)

    Those are the best thing on the menu at Chili’s!

  15. Alex — February 12, 2010 @ 7:48 pm (#)

    That looks sooo good!

  16. Jen @ My Kitchen Addiction — February 13, 2010 @ 11:15 pm (#)

    Lately I can’t get enough of chili and chocolate! These look wonderful.

  17. Kevin — February 14, 2010 @ 8:12 am (#)

    Just look at that melted chocolate oozing out! mmm….

  18. Kel — February 14, 2010 @ 8:49 pm (#)

    This was a lovely dessert to surprise my boyfriend on Valentine’s Day. Thanks for such an easy, delicious treat!

  19. sylvie — February 18, 2010 @ 8:12 pm (#)

    just made this…delish! may i suggest pinch of salt? it’s somehow makes chocolate more chocolate-y.

    • ali — February 23, 2010 @ 11:12 am (#)

      Hi Sylvie!

      Glad you enjoyed them! And yes – I’m sure a pinch of salt would be a perfect addition. :)

      Thanks!!
      ~A

  20. Heather — August 26, 2010 @ 11:50 am (#)

    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?

  21. jenny — May 8, 2011 @ 5:28 pm (#)

    hello ali! i just wanted to let you know i linked your recipe & lava cake photo to this site on the facebook fanpage: facebook.com/mexicanhotchocolate —if there’s a problem please don’t hesitate to contact me! thank you, have a great day!-jenny

  22. Eva — September 9, 2012 @ 7:34 pm (#)

    QUESTION:
    i made them, and they turned out eggy in taste (i used a different recipe with 2 eggs and a 3 TB of flour) but how long are you supposed to mix the eggs for? 8 min? b/c the other recipe said 8 min and i thought it was too long so i didn’t mix it that long, maybe that’s why they turned out tasting more like chocolate omelet? lol

  23. Eileen — October 28, 2013 @ 11:54 am (#)

    How spicy “hot” are these little lava cakes? Thinking of making these for my spice-loving 19 year-old. However my 11 year-old does like spicy food. Thanks.

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