Ancho Chili Chocolate Lava Cake Recipe

by Julie Cohn
Ancho Chili Chocolate Lava Cake 2

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There are plenty of Cinco de Mayo recipes for appetizers, entrees, and even cocktails, but Cinco de Mayo desserts often get overlooked.  This recipe for Ancho Chili Chocolate Lava Cake is the classic lava cake with two very distinct Mexican additions:  cinnamon and Ancho chili.  Ancho is dried poblano, a chili pepper originating in the Mexican state of Puebla.  When ripened, it becomes red, and the flavor is significantly spicier than the green poblano chili.  The poblano chili is an important symbol of Mexico, as its color signifies two of the three colors of the Mexican flag; red and green.  The chili adds a delightful smoky kick to the cake, and pairs well with the bittersweet chocolate. Ambrosia on a spoon!

Ancho Chili Chocolate Lava Cake 1

This recipe is easy to make, only 35 minutes from measuring cup to the table.  If you like your dishes extra spicy, you can increase the amount of Ancho chili powder by adding a few more pinches, but do not overwhelm the chocolate with too much spice.  This recipes makes about 6-8 cakes.

Ancho Chili Chocolate Lava Cake

  • 1 2/3 c. Ghirardelli’s 60% Cacao Chocolate Chips
  • 1 Stick + 3 Tbsp. Butter
  • 2 Whole Eggs
  • 2 Egg Yolks
  • 1 c. Confectioners Sugar
  • 1 tsp. Cinnamon
  • 1 tsp. Ancho Chili powder
  • 1 Tbsp. Flour
  • 4 tsp. Vanilla

Fill a large pot 2/3 full with water.  Heat to boiling.  Preheat oven to 400 degrees.  Place chocolate chips and butter in a large metal bowl, and place over the boiling water, reducing the heat to medium high.

Stir the butter and chips until melted and smooth.  Remove from the heat and allow to cool 3-5 minutes.  Using a whisk, slowly whisk in the eggs, egg yolks, and vanilla, stirring until smooth.  Add the confectioners sugar, cinnamon, ancho chili powder, and flour.  Stir until all the dry is incorporated into the wet.   Butter a large muffin tin, or butter individual ramekin dishes and ladle the chocolate mixture into each dish or tin, filling 3/4 full.  Place in oven and bake 18-20 minutes.  Remove from the oven and set aside to cool 2-3 minutes.  If the lava cake is in a muffin tin, carefully remove so you do not break the cake.  Serve with fresh berries and whipped cream.  For extra decadence, drizzle a little bit of Outlaw Chocolate sauce on it.

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