Mexican Molten Chocolate Cakes Recipe

Name: Mexican Molten Chocolate Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (4 tablespoons) unsalted butter, plus more for greasing; 5 ounces bittersweet (non-sweetened) or semisweet chocolate, chopped; 1 tablespoon mescal; 2 large eggs; 2 large egg yolks; 5 tablespoons sugar; 1 teaspoon pomegranate molasses; 1 1/2 teaspoons canela or Mexican cinnamon; Large pinch salt; 1 tablespoon all-purpose flour; 1/2 cup chilled whipping cream

Servings: persons

1/4 cup (4 tablespoons) unsalted butter, plus more for greasing
5 ounces bittersweet (non-sweetened) or semisweet chocolate, chopped
1 tablespoon mescal
2 large eggs
2 large egg yolks
5 tablespoons sugar
1 teaspoon pomegranate molasses
1 1/2 teaspoons canela or Mexican cinnamon
Large pinch salt
1 tablespoon all-purpose flour
1/2 cup chilled whipping cream

1
Preheat the oven to 400 degrees F.
2
Generously butter four 3/4-cup souffle dishes or custard cups.
3
Arrange on a baking sheet.
4
Stir the chocolate and butter in heavy small saucepan over low heat until smooth.
5
Remove from the heat; stir in the mescal.
6
Cool 10 minutes, stirring occasionally.
7
Using an electric mixer, beat the eggs, yolks, 4 tablespoons sugar, molasses, 1 teaspoon canela powder and salt in medium bowl until very thick ribbons fall when beaters are lifted, about 6 minutes.
8
Sift the flour over the batter; fold in the flour.
9
Fold in the chocolate mixture.
10
Divide the batter among the prepared dishes, filling completely.
11
(Can be made 1 day ahead.
12
Cover loosely; refrigerate.
13
Let stand at room temperature 30 minutes before baking.)
14
Bake the cakes until the tops are puffed and dry and a tester inserted into the center comes out with moist batter still attached, about 15 minutes.
15
Cool the cakes 5 minutes.
16
Beat the cream, the remaining 1 tablespoon sugar and the remaining 1/2 teaspoon canela powder in small bowl until firm peaks form.
17
Top the cakes with the whipped cream and serve warm.

632

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 11 ingredients. The key ingredients include: 1/4 cup (4 tablespoons) unsalted butter, plus more for greasing, 5 ounces bittersweet (non-sweetened) or semisweet chocolate, chopped, 1 tablespoon mescal, 2 large eggs, and more.

Yes, Mexican Molten Chocolate Cakes 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!

Mexican Molten Chocolate Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions