For the holidays and the often chilly weather and cozy parties, I thought I’d do a Mexican Hot Lava Cake, with cinnamon, chili powder, and cayenne. And chocolate, because, well, chocolate…!
These are so simple to make! First gather all your ingredients, chop your chocolate for melting in the microwave.
In glass bowl, microwave chocolate and butter for 1 minute. Stir until melted. Add powdered sugar, spices, vanilla, salt. Whisk in eggs with a whisk until well-incorporated. Stir in flour until just incorporated.
Butter 4 ramekins. Pour batter into ramekins and bake 10-12 minutes, or until edges and very top are set, but middle can still be jiggled. Remove from oven and set to cool.
Invert cakes onto serving dishes. Garnish with cinnamon, chili powder, and cayenne, top with whipped cream. Serve hot.
We hope you enjoy and utilize your ramekins over the holiday season! For complete recipe instructions, see below.
- 2 tablespoons - unsalted butter
- 2 tablespoons - flour
- 2 - garlic cloves, minced
- 1/2 teaspoon - thyme, finely chopped
- 2 cups - low-fat milk
- 3oz - goat cheese, crumbled
- 1 cup - pumpkin puree
- 1/8 teaspoon - ground cinnamon
- 1/2 teaspoon - salt
- 1/4 teaspoon - pepper
- roasted and salted pepitas (pumpkin seeds)
- Heat a medium saucepan over medium heat and add butter. Once sizzling, add flour and stir until bubbly, about 3 minutes. Add garlic and cook 30 seconds. Add milk and thyme. Stir constantly and increase heat if necessary until mixture begins to bubble and thicken, about 5-6 minutes.
- Add goat cheese, pumpkin, cinnamon, salt, and pepper, stirring until smooth and thickened into a sauce.
- Once thickened, remove from heat and serve immediately.
- Garnish with pepitas!