Molten Mexican Chocolate Cake
Fudgy chocolate pudding cake recipe with intense flavor and a gooey crumb. Enjoy this moist cake warm, with ice cream or soft whipped cream.
Ingredients
- ½ cup (125 ml) heavy cream
- 3 ounces (75 g) Mexican-style chocolate or semisweet chocolate, broken into chunks
- 1 tablespoon (15 g) cacao nibs optional
- ½ cup (125 ml) boiling water
- ⅓ cup (30 g) unsweetened cocoa powder plus more for serving
- 2 large eggs
- ½ cup (125 ml) coconut oil melted
- ⅔ cup (150 g) coconut sugar or light brown sugar
- 1 tablespoon (15 ml) vanilla extract
- 1 ¼ cups (140 g) blanched almond flour
- 1 tablespoon (15 g) ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- Lightly sweetened whipped cream for serving
Instructions
- Preheat oven to 350 (175 C) degrees with rack in the center.
- Put the cream and chocolate in a small saucepan and bring to a simmer. Remove from the heat and stir until completely smooth.
- Pour the chocolate mixture into an 8 x 2-inch round or square cake pan or baking dish and sprinkle the cacao nibs over.
- Whisk the cocoa and boiling water in a large heatproof mixing bowl until incorporated. Add the eggs, coconut oil, coconut sugar and vanilla and whisk until smooth and the oil is emulsified.
- Sift the almond flour, cinnamon, baking soda and salt through a mesh strainer set over a bowl. Whisk to combine.
- Add the dry mixture to the chocolate mixture and stir to combine. Scrape into the baking pan.
- Bake 30-35 minutes, or until the center of the cake feels set when touched with your finger.
- Cool in the pan 10-15 minutes. Serve warm straight from the pan with whipped cream on the side. Sprinkle with cacao nibs and dust with cacao powder, if desired.
Notes
- This cake will keep covered for a few days at room temperature. Warm it up in the microwave for about 15 seconds it you like.
Nutrition
Serving: 1servingCalories: 437kcalCarbohydrates: 30gProtein: 7gFat: 34gSodium: 278mgFiber: 5gSugar: 21g
