Patrón Incendio Hot Lava Cake
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.
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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