| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 20 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
Instructions
- Preheat the oven to 400 degrees F.
- Generously butter four 3/4-cup souffle dishes or custard cups. Arrange on a baking sheet.
- Stir the chocolate and butter in heavy small saucepan over low heat until smooth. Remove from the heat; stir in the mescal. Cool 10 minutes, stirring occasionally.
- 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. Sift the flour over the batter; fold in the flour. Fold in the chocolate mixture. Divide the batter among the prepared dishes, filling completely. (Can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.)
- 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. Cool the cakes 5 minutes.
- Beat the cream, the remaining 1 tablespoon sugar and the remaining 1/2 teaspoon canela powder in small bowl until firm peaks form. Top the cakes with the whipped cream and serve warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 497 |
| Total Fat | 36 g |
| Saturated Fat | 21 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 37 g |
| Protein | 7 g |
| Cholesterol | 249 mg |
| Sodium | 102 mg |
Reviews
I think I need to try this one again since it was my first time making a lava cake. The center was not gooey as I had hoped. Could have used less time in the oven by a few minutes and more Mezcal as I was hoping to taste the smokiness.
I’ll happily try it again.
I had served it with McConnell’s Vanilla Ice Cream and a few berries. Next time I’ll use pomegranate to plate it with.
best ever its so good
Loved this recipe! Mine came out perfect. I inadvertently left out the mescal but it didn’t seem to matter. And definitely serve it with the whipped cream & mexican cinnamon, YUM!!!
I am a CIA graduate with 22 years experience and followed the directions perfectly and cook them in a Gagganeau oven and they never set enough to remove from buttered mold. The taste was incredible but I served them in the custard cup which hurt the presentation. Maybe it needs more flour. Comon Aaron give us the right ingredients yors looks great and much more sturdy.A housewife will never get it. Its better if you don’t even give the recipe.
I can sense the frustration of the first review. its not an easy cake to make but when done properly its one of the most chocolaty moist cakes yet. (hint To achieve the molten inside you have to slightly under cook by couple minutes and serve while very warm.
Made this and wasn’t impressed. I followed the recipe exactly, and it was just gummy chocolate cake with no molten inside. I dont know what went wrong cause other reviews say it is a fab recipe.
Very delicious. Will be a regular dessert in our family. We used mexican chocolate that we brought back from a vacation, it made it even better!
F Y I … assuming you find the exact ingredients OR equal subs…this recipe makes great chocolate dessert. I encourage anyone who enjoys chocolate XYX size and each has a soft/molten inside…this recipre is terrific.
Annie , Fremont , CA
Annie , Fremont , CA
ESTA RECETA..ES DELICIOSA…I LIKE♥♥