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Cakes

Hot and Spicy Chocolate Cakes

Hot and Spicy Chocolate Cakes

Notes: Doña María Mole Mexican Condiment is available in the Latin American aisle of most supermarkets and also on a variety of online stores. Be sure to buy the concentrated condiment sold in a glass jar, rather than the ready-to-serve version sold in a box.

Like natural peanut butter, jarred mole settles and separates. Mix thoroughly prior to using.

This recipe can be halved. When baking, fill the six empty tins with water to guarantee even baking.

The cakes should be eaten warm, but leftovers can be chilled—the texture will be dense and fudgy.

Hot and Spicy Chocolate Cakes

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About This Recipe

Yield:6 to 12
Active time:20 minutes
Total time:1 hour
Special equipment:standard 12-cup muffin tin
This recipe appears in: Let Them Eat: Hot and Spicy Chocolate Cake

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 above)
  • 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 Kahlúa (optional)
  • 2 tablespoons toasted plain or black sesame seeds (optional)

Procedures

  1. 1

    Preheat oven to 375°F and adjust oven rack to middle position. Spray 12-cup muffin tin with baking spray.

  2. 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. 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. 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) Kahlúa-spiked whipped cream and (optional) sesame seeds.

  5. 5

    (Optional) Whip cream, Kahlúa, and pinch of salt in chilled bowl until soft peaks form, about two to three minutes.

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