This is a twist on the classic chocolate lava cake. However, the Mexican chocolate can be replaced with your favorite chocolate to make the traditional cake. Mexican chocolate has a wonderful smell and has a slight taste of cinnamon that is absolutely delicious! Normally, these cakes are served outside of the ramekin, so the center oozes out onto the plate. However, serving them in ramekins is much easier for the home cook. Your guests will be presently surprised when they dig in and find that the center oozes with a fudge sauce! Optional additions to top off the cake are whipped cream or ice cream.
1/2 cup of sugar
3 tablespoons of flour
1/2 teaspoon of cinnamon
8 oz. (about 2 1/2 tabillas)of Mexican chocolate, such as, Abuelita cut into pieces
1 stick of butter cut into pieces
1 teaspoon of vanilla extract
Fruit for garnish (optional)
In a mixing bowl combine sugar, flour and cinnamon and set aside. Crack eggs into a separate bowl and set aside. Melt chocolate and butter over low heat stirring constantly to prevent from burning or use a double boiler. Once melted, remove from heat and stir in vanilla. Stir chocolate mixture into dry ingredients. BeatÂ eggs inÂ until completely incorporated. Divide into 6 ramekins. Ramekins hold about 4 ounces, so fill 3/4 of the way up, which is about 3 ounces per ramekin. Bake at 375 degrees for about 15 minutes. Let cool for about 5 – 10 minutes. Cakes will continue to cook as they sit and cool. Do not let sit too long or the center will end up being more like a cake. Garnish if desired, serve and enjoy!