Mexican Lava Cake

The original chocolate drinkers of southern Mexico and Central America mixed cocoa with spices and used to have chocolate in many ceremonies. I love chocolate, and I love spicy foods. The taste of spicy chocolate is different than the usual burning mouth of eating hot sauce or hot wings or mariscos a la diabla. It’s a slight hint of spice and a rich chocolate flavor combination.

Supplies:

Teaspoons and Tablespoons
2 Medium size bowls
1 Whisk
2 Ramekins (or a cupcake pan)
1 Sift
1 Small container
Cooking spray
Cocoa powder
2oz Dark chocolate chips
1/4 Cup unsalted butter
1 Egg
1 Egg yolk
2 Table spoons of sugar
1 Table spoon flour
1/2 Teaspoon cinnamon
1/2 Teaspoon chili powder
2-3 shakes or a dash of cayenne

For serving:
2 Table spoons powder sugar
Dash of cinnamon
Dash of chili powder

Teacher Notes

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Step 1: Getting Ready

Preheat oven to 450°F

Use cooking spray to grease the ramekins (or 3-4 cupcake holders in a cupcake pan). Use a small amount of cocoa to powder the baking dishes and keep the cakes from sticking. Shake off any excess.

Step 2: Making the Cakes

Put the chocolate chips and the butter in a bowl. Place it in a microwave for 10 seconds. Take it out, mix it and repeat. Do this about 5 times or until the chocolate chips are completely melted and incorporated with the butter.

In a different bowl, whisk the egg and the egg yolk until they start to become frothy. Add the sugar and whisk again.

Add the melted chocolate slowly and keep whisking the batter.

Add the flour, cinnamon, chili powder, and cayenne. Mix throughly to allow the spices to evenly distribute in the batter.

Step 3: Baking the Cakes

Pour the batter into the Ramekins and place them on the middle rack of the oven. Depending on your oven, the time the cakes should be baked may vary. It can be between 5-7 minutes. Keep a close eye on them after 5 minutes if they are not done. The sides should look baked and the middle should look like jelly. Make sure not to over bake or they will turn to regular cakes.

Step 4: Serving

While they are baking you can start the powdered sugar. In a small container put the powder sugar, a dash of cinnamon, and a dash of chili powder and combine.

After the cakes are baked, let them sit and cool for about a minute. Serve the cakes, use the sift to sprinkle the powdered sugar over them and enjoy!

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