Shows
In the Kitchen
Recipe courtesy of Aarón Sánchez
Mexican Molten Chocolate Cakes
Getting reviews...
- Level: Easy
- Total: 55 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 20 min
- Yield: 4 servings
Share This Recipe
- Level: Easy
- Total: 55 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 20 min
- Yield: 4 servings
Ingredients
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.
Looking for Something Else?
Classes You May Also Like
Dan Langan
Cake Baking Basics
14m
Easy
CLASS
Rick Martinez
A Twist on Mexican Drinks
17m
Easy
CLASS
Ana Calderone
Gluten-Free Chocolate Cake
18m
Easy
CLASS
Danielle Alex
Mexican Hot Chocolate Cookies
25m
Easy
CLASS
Take a Class on
Food Network Kitchen
Rick Martinez
Mexican Flour Tortillas
14m
Easy
CLASS
Rick Martinez
Mexican Corn Tortillas
15m
Easy
CLASS
Ina Garten
Mocha Chocolate Ice Box Cake
10m
Easy
CLASS
Stream discovery+
Your favorite shows, personalities, and exclusive originals. All in one place.
