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Molten Xocoatl Cakes

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Serves 10 | Prep Time | Cook Time

Why I Love This Recipe

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.

Ingredients You'll Need

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.

Questions, Comments & Reviews

I cant believe (although i really am not surprised) that you have this recipe!!! Its one of my favorite desserts!!! wooo hoooo

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