Hot And Spicy Chocolate Cakes Recipe

Name: Hot And Spicy Chocolate Cakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces bittersweet chocolate chips or 8 ounces chocolate, chopped; 8 ounces unsalted butter, cut into 8 pieces; 1/4 cup jarred mole (see notes); 3/4 cup packed brown sugar; 2 teaspoons espresso powder; 2 teaspoons ground cinnamon; 1/2 teaspoon vanilla extract; Salt; 3 tablespoons all-purpose flour; 4 large eggs; 1 cup heavy cream, chilled (optional); 3 tablespoons Kahlua (optional); 2 tablespoons toasted plain or black sesame seeds (optional)

Servings: persons

8 ounces bittersweet chocolate chips or 8 ounces chocolate, chopped
8 ounces unsalted butter, cut into 8 pieces
1/4 cup jarred mole (see notes)
3/4 cup packed brown sugar
2 teaspoons espresso powder
2 teaspoons ground cinnamon
1/2 teaspoon vanilla extract
Salt
3 tablespoons all-purpose flour
4 large eggs
1 cup heavy cream, chilled (optional)
3 tablespoons Kahlua (optional)
2 tablespoons toasted plain or black sesame seeds (optional)

1
Preheat oven to 375u00b0F and adjust oven rack to middle position. Spray 12-cup muffin tin with baking spray.
2
Melt chocolate, butter, and mole in medium bowl in microwave, 1 to 2 minutes, stopping every 20 seconds to stir. Stir in sugar, espresso powder, cinnamon, vanilla, and 1/4 teaspoon salt. Transfer mixture to bowl of a stand mixer (if using a hand mixer, transfer mixture to a large bowl).
3
Add flour and beat on medium-low speed until incorporated, about 30 seconds. Increase mixer speed to medium. Add eggs, one at a time, beating thoroughly after each addition. Increase speed to high and beat until mixture is creamy and lightens in color, about 1 minute. Cover bowl with plastic wrap and refrigerate mixture at least 30 minutes and up to 24 hours.
4
Divide batter evenly among prepared muffin cups and bake 10 to 12 minutes, until cake-y outside but indented and gooey in the middle. Transfer tin to a cooling rack. Using a small spoon, carefully remove cakes from tins and transfer to plates. Serve warm with (optional) Kahlua-spiked whipped cream and (optional) sesame seeds.
5
(Optional) Whip cream, Kahlua, and pinch of salt in chilled bowl until soft peaks form, about two to three minutes.

1313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces bittersweet chocolate chips or 8 ounces chocolate, chopped, 8 ounces unsalted butter, cut into 8 pieces, 1/4 cup jarred mole (see notes), 3/4 cup packed brown sugar, and more.

Yes, Hot And Spicy Chocolate Cakes Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!