• Cooking Time:
  • Servings: 10
  • Preparation Time:


At the time of the Spanish discovery of the Chocolate in the new world the X was used to denote the "sh" sound of the Aztecs not the current jota or J sounds as in Don Juan, ergo xocoatl is pronounced as "show-koe-at-l" This is basically a Chocolate Lava Cake using the ingredients ancient Mayans incorporated into their Xocoatl drink. I have this obsession with spicy chocolate lately... Aside from this, I am extremely fond of Lemon and Black pepper with my 72% Bitter Chocolate.


  • 9 ounces Bittersweet Chocolate at least 60%; divided (Not "Dark" as this contains milk.. Should be labeled as "Bittersweet")
  • 10 TB unsalted butter, cut into cubes, plus a little more for ramekins
  • 3 large eggs
  • 3 large egg yolks
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 5 tablespoons AP flour; sifted after measuring
  • 1/2 Mexican Vanilla bean; seeds scraped and added to batter
  • 1/4 tsp Ancho Chili powder (You can use Chipotle or Cayenne as well)
  • 1/2 tsp Ceylon (real) Cinnamon (Korintje, Saigon and Chinese Cassia are too strong and have no citrus/floral backbone)
  • 1 1/2 tsp Raw Wild Honey
  • Powdered sugar, for decorating


  • Preheat oven to 325 degrees F.
  • Line the bottom of the 6 - 6oz ramekins with circles of buttered parchment paper. (Or use a muffin tin with removable bottoms like a tart pan)
  • Melt butter in a 2 quart saucepan over medium heat.
  • Add 6 oz of the chocolate, broken into pieces and stir until melted and smooth.
  • Remove from heat and set aside to cool slightly,
  • In a stand mixer with a whisk attachment beat the eggs with sugar, chili powder, vanilla bean and salt. Starting on low sp[eed for the first 3 minutes, then increasing to high.
  • Beat the mixture until it is pale in color and begins to thicken. (this can take as long as 7 minutes)
  • Reduce the speed to low and add the sifted flour a little at a time.
  • Add the chocolate mixture to the egg/flour mixture and continue whisking until thick and glossy brown. (about 4 minute)
  • Fill each prepared ramekin about half way.
  • Divide the remaining 3 oz chocolate between the ramekins, placing it in the center of each one.
  • Drizzle 1/4 tsp Wild honey over the broken chocolate in each ramekin.
  • Top off each ramekin by dividing the remaining batter between them.
  • Place ramekins on a rimmed baking sheet to prevent possible spillage
  • Bake for 12 minutes or until edges are set, but the center is still jiggly, like a cheese cake or a pumpkin pie.
  • Remove from oven and let cool about 4 minutes � If you let them cool too much the center will set into a gel instead of a liquid.
  • Carefully run a small offset spatula around the edges to loosen and invert each cake onto a dessert plate, peel of the parchment circle.
  • Dust with powdered sugar and few raspberries or some candied orange peel or orange slices, if desired.

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