Recipe courtesy of Aaron Sanchez

Mexican Molten Chocolate Cakes

  • Level: Easy
  • Total: 55 min
  • Prep: 20 min
  • Inactive: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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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

  1. Preheat the oven to 400 degrees F.
  2. Generously butter four 3/4-cup souffle dishes or custard cups. Arrange on a baking sheet.
  3. 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.
  4. 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.)
  5. 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.
  6. 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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