Patrón Incendio Molten Lava Cake

Patrón Incendio Molten Lava Cake is a voluptuous dessert with the surprise kick of chocolate chile liqueur! This dark chocolate dessert never fails to elicit oohs and aahs.

Thank you Patrón for sponsoring this post. Visit your local retailers to pick up your own bottle of Patrón XO Cafe Incendio and please remember to drink responsibly.

If you have kids, I’ve got a pretty good idea of how you’ll be spending your Halloween next week  You’re probably stockpiling big bags of candy. Maybe you’ve stretched some fake cobwebs over your front yard shrubs. Probably also got those cute polyester costumes out of their bags and ready to go. But for those of you who are pre or post kids, Halloween takes on a totally different vibe. Let’s be honest, even if you have kids, there comes a time when you just have to turn off the porch light and call it a night. That’s where this wickedly decadent Hot Lava Cake spiked with Patrón XO Cafe Incendio  comes in. It bakes up in an incredible 13 minutes, and will be the highlight of your after hours Halloween, guaranteed.

Just a heads up — this isn’t your typical everyday cake. For one thing, when you stick your fork into it you’ll unleash a molten river of chocolate from its center. And if that isn’t enough excitement for you, every bite has a surprise sweet fiery finish. My secret ingredient is Patrón XO Cafe Incendio, a bold chocolate chile liqueur with a smooth tequila base. It’s made with rare Criollo cocao beans (less than 1% of the world’s production) and Mexican arbol chiles. Oh, and of course, Patrón. Silver Tequila. We love it straight up, after dinner, but this cake takes it to a whole new level. Make it to impress your friends, seduce your significant other, or just satisfy your curiosity, but whatever you do, try it!

This impressive looking dessert is actually very easy, so even if you’re not a crackerjack baker, you can do this, trust me. I’ve set out simple step by step instructions and I’ll walk you through it, it’s actually one of the easier desserts you can make. The concept is simple — the cake is cooked just long enough to set around the edges but remains liquid inside, ready to erupt at the touch of a fork. In this case, that gorgeous molten chocolate has quite a spicy punch, too, thanks to Patrón.

The combo of chocolate and spice in this over-the-top cake is actually a natural pairing. In fact the very first way that humans enjoyed chocolate, thousands of years ago, was in a bitter drink made with chocolate and chiles. Back then they thought it was an aphrodisiac. I’m not making any claims for this cake…just passing the info along…;)

I garnished my cakes with a dusting of powdered sugar and cocoa powder, but you can also add a pinch of cayenne if you like. The small red chile peppers came from the farmers market, but you can sometimes find them in the grocery store. I like to add them because it gives the diner a heads up that what they’re about to enjoy is a bit…spicy. Another way to serve the cake is with a dollop of whipped cream or a small  scoop of ice cream to play against the warmth of the cake.

Don’t get the wrong idea, though, this cake isn’t super spicy. It’s got a nice gentle heat. Leave out the cayenne pepper altogether if you prefer.

I hope you give this cake a try, it’s quite an experience!

And as a bonus you’ll have some Patrón XO Cafe Incendio around for drinking. We like to sip it, just as is, but there are a million cocktails you can make with it. The Patrón site has some great ideas, here.

Patrón Incendio Hot Lava Cake

5 from 2 votes

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Ingredients

 

• 1/2 cup 1 stick unsalted butter
• 8 ounces about 1 1/3 cups semi sweet or bittersweet chocolate chips, you can also use 8 one-ounce squares of semi sweet baking chocolate, well chopped
• 2 large eggs
• 2 large egg yolks
• 1 cup confectioner's sugar
• 2 oz 1/4 cup Patrón XO Cafe Incendio
• 1/8 tsp cayenne pepper
• 7 Tbsp flour, measure carefully, level off your tablespoons

garnish

• confectioner's sugar
• cocoa powder
• cayenne pepper, optional
• small red chili pepper

Instructions

• Put the butter in a sauce pan and melt it over low heat. Turn off the heat and add the chocolate. Stir until the chocolate is completely melted and smooth. If necesarry put back on low heat just until the chocolate is melted.
• Whisk in in the eggs, blending well, and then the sugar.
• Stir in the Patrón, then add in the cayenne pepper and the flour. Stir just until completely mixed.
• Butter 4 ramekin cups really well. Cover the entire surface liberally.
• Divide the batter between the cups and set the cups on a baking sheet. Bake for 13 - 14 minutes. The cakes should be firm around the edges and dry looking on the top.
• Remove from the trays and let sit for a minute or two, but no longer, as the cake will continue to cook as it sits.
• Run a slim spreading knife gently between the cake and the cup to loosen it, and then invert onto serving plates.
• Dust with the sugar, cocoa powder, and cayenne, if using, and serve immediately.

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Course: Dessert

Cuisine: American

Author: Sue Moran

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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notes:

• This cake is easy but the details are important. Think of it as your final high school chemistry project — follow every step carefully — and no substitutions!
• Size matters. The eggs should be large, not medium, or extra large. And the recipe is formulated for four portions. I used 6-ounce ramekins. They measure 3 inches in diameter. You can find them in cooking or home goods stores, and online. These are the exact ones I used (the 6 ounce.) Yes you can use slightly different ramekins, but the baking time will be different and you’ll have to experiment to get that perfect lava flow.
• Temperature matters, too. So many baking projects fail simply because the oven is not at the right temp. I tested this recipe several times and one of those times I accidentally set my oven to 350F instead of 400F. Let’s just say it didn’t work. Get an inexpensive oven thermometer so you can know for sure what temperature you’re baking at.
• One of the really great things about this recipe is that you can make the batter ahead of time. Leave it covered at room temperature for as much as a few hours ahead. Do not refrigerate it, the batter needs to be at room temperature to bake properly.
• The cakes will continue to cook even after they come out of the oven, so have your garnishes ready to go so you can plate the cakes quickly — you don’t want the lava to firm up! If you’re cake comes out with a little divot or two missing, just patch it together and disguise it with the powdered sugar!

Don’t forget to pin this Molten Lava Cake!

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.