If you’re looking for a dessert that’s rich, decadent, and a little different from the usual chocolate cake, these Mexican Molten Chocolate Cakes are worth saving for a special occasion. These individual molten chocolate cakes have a deeply chocolatey flavor and a warm, gooey center, with Mexican cinnamon, mezcal, and pomegranate molasses adding unexpected layers of flavor. They’re impressive enough for company but surprisingly easy to make.
The magic of a good chocolate lava cake is the contrast between the baked exterior and the soft chocolate center. The cakes are intentionally baked until the tops are puffed and dry while the center remains moist and molten. Served warm with cinnamon whipped cream, each spoonful gives you rich chocolate along with the subtle warmth of Mexican cinnamon and mezcal.
A stand mixer or electric hand mixer is especially useful for this recipe because the eggs, yolks, sugar, pomegranate molasses, cinnamon, and salt need to be beaten until very thick ribbons form. This step helps give the cakes their delicate structure while still leaving the center wonderfully soft.
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These individual chocolate desserts are also convenient when you’re entertaining. The batter can be prepared a day ahead and refrigerated, then brought to room temperature before baking. That means you can have most of the work finished before your guests arrive and simply bake the cakes when you’re ready for dessert.
The combination of bittersweet or semisweet chocolate, Mexican cinnamon, mezcal, and pomegranate molasses gives this Mexican chocolate dessert a flavor that’s more interesting than a standard lava cake. Finish each warm cake with homemade cinnamon whipped cream for an elegant dessert that’s hard to resist.
If you’re a chocolate lover looking for something special, these Mexican molten chocolate cakes are a delicious way to finish a dinner. They’re rich, warm, gooey, and just unusual enough to make the occasion feel special.
Try these other sweet recipes: Luscious Lemon Squares, Easy Chocolate Ice Cream or Salted-Caramel Pineapple Upside-Down Cake.
PrintMexican Molten Chocolate Cakes
- Total Time: :55
- Yield: 4 1x
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
Instructions
- 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.
- Prep Time: :20
- Cook Time: :20
- Category: Dessert
- Method: Oven
- Cuisine: Mexican