Mexican Molten Chocolate Cakes

Name: Mexican Molten Chocolate Cakes
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 teaspoons canela or Mexican cinnamon; 2 larges egg yolks; 2 larges eggs; 1 Tbsp all-purpose flour; 1 teaspoon pomegranate molasses; 1 pinch Large salt; 142 grams bittersweet (non-sweetened) or semisweet chocolate, chopped; 5 Tbsps sugar; 4 Tbsps 1/4 cup unsalted butter, plus more for greasing; 118 milliliters chilled whipping cream; 1 Tbsp mescal

Mexican Molten Chocolate Cakes might be just the Mexican recipe you are searching for. This recipe makes 4 servings with 539 calories, 7g of protein, and 40g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. Only a few people really liked this dessert. Head to the store and pick up whipping cream, egg yolks, salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

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

Ingredients you will need

Custard

Butter

Equipment you will use

Baking Sheet

Stir the chocolate and butter in heavy small saucepan over low heat until smooth.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Chocolate

Molasses

All Purpose Flour

Sugar

Egg Yolk

Egg

Salt

Equipment you will use

Hand Mixer

Bowl

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.

Equipment you will use

Oven

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.

Ingredients you will need

Whipped Cream

Cream

Sugar

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

2teaspoons

canela or Mexican cinnamon 2larges

egg yolks 2larges

eggs 1Tbsp

all-purpose flour 1teaspoon

pomegranate molasses 1pinch

Large salt 142grams

bittersweet (non-sweetened) or semisweet chocolate, chopped 5Tbsps

sugar 4Tbsps

1/4 cup unsalted butter, plus more for greasing 118milliliters

chilled whipping cream 1Tbsp

mescal

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Jimmy John's Vin De Sandwich Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.