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Mexican Chocolate Lava Cake with Chili
80% authentic · Mexican-inspired
A rich chocolate lava cake infused with the warm spices of cinnamon and a hint of chili powder, offering a subtle heat that complements the dark chocolate.
Ingredients
- Bittersweet chocolate (60-70% cocoa)120 g
- Unsalted butter120 g
- Eggs2 large
- Egg yolks2 large
- Brown sugar60 g
- All-purpose flour35 g
- Ground cinnamon1/2 tsp
- Chili powder (ancho or chipotle)1/4 tsp
- Salt1 pinch
Steps
- 1
Preheat oven to 200°C (400°F). Butter and flour four 175ml ramekins.
- 2
Melt bittersweet chocolate and butter together until smooth.
- 3
In a separate bowl, whisk eggs, egg yolks, and brown sugar until pale.
- 4
Gently fold the melted chocolate mixture into the egg mixture.
- 5
Sift in flour, cinnamon, chili powder, and salt. Fold until just combined.
- 6
Divide batter evenly among prepared ramekins.
- 7
Bake for 11-13 minutes, until edges are set but center is molten.
- 8
Let cool for 1 minute, invert onto plates, and serve immediately.
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