Cloak & Dinner: Aztec Chocolate Lava Cakes

 As your spoon breaks through the sponge-y exterior of this delectable chocolate cake, and molten liquid fudge pours out, you find yourself enveloped in what can only be described as death by chocolate. Invented by chef extraordinaire Jean-Georges Vongerichten as an accident, the Molten Lava Cake has taken on many forms, but one thing remains constant, the oozing hot center for which it’s named.

For our most recent Cloak & Dinner: The Time Machine, I’ve taken the French classic that literally melts in your mouth and added a spicy twist to awaken your taste buds. Easy to prepare, these delicious treats are a surefire way to impress even the toughest dessert critic.

Aztec Chocolate Lava Cakes
Preparation Time: 15 minutes || Cooking Time: 10 minutes || Yield 4 servings
Ingredients

• 6 oz. Semi-Sweet Baking Chocolate
• 6 oz. Butter (Room Temperature & Diced)
• 3 Eggs
• 1/2 cup Granulated Sugar
• 1/3 cup Flour
• 1/4 teaspoon Cayenne Pepper
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon Chili Powder
• Orange
• Powdered Sugar
• Butter for Ramekins

Directions

1. Preheat oven to 350°F.
2. Melt the chocolate on a low flame in double boiler. (Or if you don’t have a double boiler, very carefully microwave the chocolate in a microwave safe bowl in 30 second increments until its liquid smooth.)
3. While your chocolate is melting, in another bowl beat together the eggs and sugar until it starts to whiten and foam up.
4. Take the melted chocolate off the heat and stir in the butter, cayenne, cinnamon and chili powder. Keep mixing until all of the butter is melted.
5. Mix the chocolate into the egg mixture, and then very quickly mix in the flour until it’s all incorporated.
6. Butter 4 individual ramekins and then pour in the chocolate batter.
7. Bake for approximately 10 minutes, then immediately tip the ramekins upside down onto a dessert plate.
8. Garnish with a dusting of powdered sugar and some orange zest to serve.

Tips & tricks

• You can prepare your Aztec Chocolate Lava Cake batter ahead of time and then simply toss your pre-made cakes into the oven 10 minutes before serving.
• Play with the cooking time, 10 minutes gives a nice cake exterior with a melted chocolate interior, but if you prefer more liquid cake then bake for a shorter time, or if you’d prefer a stiffer cake, add on a minute or two!

Ingredients

• 6 oz. Semi-Sweet Baking Chocolate
• 6 oz. Butter (Room Temperature & Diced)
• 3 Eggs
• 1/2 cup Granulated Sugar
• 1/3 cup Flour
• 1/4 teaspoon Cayenne Pepper
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon Chili Powder
• Orange Zest
• Powdered Sugar
• Butter for Ramekins

Preheat your oven & melt your chocolate!

 Preheat oven to 350°F.
Melt the chocolate on a low flame in double boiler. (Or if you don’t have a double boiler, very carefully microwave the chocolate in a microwave safe bowl in 30 second increments until its liquid smooth.)


Crack your eggs & add the sugar.

While your chocolate is melting, in another bowl crack 3 eggs and add 1/2 cup of granulated sugar.


Whisk it all together.

Vigorously beat together the eggs and sugar until it starts to whiten and foam up.


Take the chocolate off the heat.

Take the melted chocolate off the heat and place on the counter.


Add the spices.

Stir in the cayenne, cinnamon and chili powder to flavor the Aztec chocolate.


Melt the butter.

Add in the room temperature butter to the still hot chocolate. Keep mixing until all of the butter is melted.


Which came first, the chocolate or the egg?

Mix the melted chocolate & butter batter into the egg mixture.


Add in the flour!

Then, working quickly so there aren't any lumps, mix in the flour into the batter until it’s all incorporated.


Butter your ramekins!

Butter 4 individual ramekins and then pour in the chocolate batter.  (Or if you don't have ramekins, you can use lightly buttered silicon pinch bowls or cupcake molds.)


Bake your cakes.

Bake for approximately 10-12 minutes, then immediately tip the ramekins upside down onto a dessert plate. 


Enjoy!

Garnish with a dusting of powdered sugar and some orange zest to serve.

Tips & tricks

• You can prepare your Aztec Chocolate Lava Cake batter ahead of time and then simply toss your pre-made cakes into the oven 10 minutes before serving.
• Play with the cooking time, 10 minutes gives a nice cake exterior with a melted chocolate interior, but if you prefer more liquid cake then bake for a shorter time, or if you’d prefer a stiffer cake, add on a minute or two!