Recipe courtesy of Aaron Sanchez
Episode: Desserts
Mexican Molten Chocolate Cakes
Total:
55 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
55 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/4 cup (4 tablespoons) unsalted butter, plus more for greasing
  • 5 ounces bittersweet (non-sweetened) or semisweet chocolate, chopped
  • 1 tablespoon mescal
  • 2 large eggs
  • 2 large egg yolks
  • 5 tablespoons sugar
  • 1 teaspoon pomegranate molasses
  • 1 1/2 teaspoons canela or Mexican cinnamon
  • Large pinch salt
  • 1 tablespoon all-purpose flour
  • 1/2 cup chilled whipping cream

Directions

Preheat the oven to 400 degrees F.

Generously butter four 3/4-cup souffle dishes or custard cups. Arrange on a baking sheet.

Stir the chocolate and butter in heavy small saucepan over low heat until smooth. Remove from the heat; stir in the mescal. Cool 10 minutes, stirring occasionally.

Using an electric mixer, beat the eggs, yolks, 4 tablespoons sugar, molasses, 1 teaspoon canela powder and salt in medium bowl until very thick ribbons fall when beaters are lifted, about 6 minutes. Sift the flour over the batter; fold in the flour. Fold in the chocolate mixture. Divide the batter among the prepared dishes, filling completely. (Can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.)

Bake the cakes until the tops are puffed and dry and a tester inserted into the center comes out with moist batter still attached, about 15 minutes. Cool the cakes 5 minutes.

Beat the cream, the remaining 1 tablespoon sugar and the remaining 1/2 teaspoon canela powder in small bowl until firm peaks form. Top the cakes with the whipped cream and serve warm.

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