Over the next month I’ll be sharing some throwbacks to 2014-ish when my friend Aubrie (of PDXFoodPhotos) and I were teaming up on shoots for the online publication Incomplete Magazine. Since then, the magazine has sold off, and I thought our recipes and photos were lost to the web. I found them in my computer’s archive recently and decided it’s time to re-post for all to enjoy. I’m kicking things off by sharing my Mole Lava Cakes made with lots of chocolate and served up with ice cream.
I always love throwing together something that I can pop into the oven toward the end of dinner and serve topped with ice cream and perhaps some chocolate shavings or even fresh strawberries! This recipe for Mole Lava Cakes makes four beautiful, individual-sized pots of intense chocolate flavors, best balanced by a scoop of vanilla ice cream—or why not homemade ice cream!? This recipe is pretty easy to get right so long as you keep the chocolate mixture from getting to hot when on the stove. Keep the heat lower, and be patient. Mole adds a decadent depth to the typical chocolate cake, and the pots can be filled to your discretion, as I find they look good both half full or filled to the top! Just know your ice cream might not sit if the pot is already full. No dairy? Try topping the cakes with powdered sugar.
Mole Lava Cakes
- 8 oz dark chocolate, chopped
- 8 oz butter, cut into pieces
- 1/4 c mole, jarred or homemade
- 3/4 c brown sugar, packed
- 2 t ground cinnamon
- 2 t espresso powder
- 1/2 t vanilla extract
- 3 T all-purpose flour
- 4 eggs
- 1-2 scoops ice cream (vanilla, coffee,
In a small saucepan over low heat, bring a few cups of water to a boil and nest a heat safe bowl on top of the pot. Fill the bowl with chocolate, mole, and butter, and melt together, stirring (or whisking) often. Once fully melted together, integrate the sugar, cinnamon, espresso powder, salt )about ¼ t) and vanilla. Using hot pads, remove the bowl from the stove and prepare your hand mixer (if using stand mixer, carefully transfer to your mixing bowl). Slowly add flour and beat on low until fully mixed. Incorporate the eggs one at a time and beat well after each egg. Once everything’s in, beat until the color lightens.
Transfer mixture into your ramekins (I like the classic deep variety), filling halfway-3/4 full. From here you can cover the ramekins, and refrigerate anywhere from 1 hour up to 24 hours.
Preheat oven to 375° F, remove plastic wrap, and place cold pots into the oven for 10-12 minutes. Toothpick should still come out covered with chocolate. You really cannot go wrong with when you pull out the pots as they are meant to be a bit molten. If you leave them in long enough, however, they will also bake most of the way if you leave them in until the toothpick comes out mostly clean. Serve warm (not hot!) with a lovely scoop of ice cream or even gelato! Yum!
Looking for more throwback recipes? Check out my Maple Habanero Cocktail!