Mexican Molten Chocolate Cake To Die For
I love watching the Food Channel and I love to cook and eat. Baking is my favorite thing to do and with the holidays I have revved up into high gear. My friends should be cautioned to all of the cookies, cupcakes and breads that will be coming their way!!!
If I could have a chocolate affair everyday I would. Here’s a recipe of decadence from chef Aaron Sanchez of Food Network. I can give you my word, once you eat this you will scrape the plate for more. It’s OK. Throw etiquette out of the window. You’ll find some of the harder to find ingredients at your gourmet food shops. I know he calls for the use of whip cream, but I paired mine with a heaping scoop og Hagen Dazs Rum Raisin Ice cream. Yum !!
MEXICAN MOLTEN CHOCOLATE CAKE
- 1/4 cup (4 tablespoons) unsalted butter, plus more for greasing
- 5 ounces bittersweet (non-sweetened) or semisweet chocolate, chopped (Mexican Chocolate)
- 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
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 smoth. 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. [Food Network]