As mentioned yesterday, the Ancho Reyes chile liqueur got my mind working. Whilst I love Ancho chiles in my chilli con carne as they add a real depth of flavour and umami to the dish, my mind wandered instead, to chocolate and to the lava cake.
It’s supposed to be a difficult dish to master. I have to say, the first time I did these, they came out spot on, as they did the second time too. So whilst I’m not saying this is fool proof, it’s pretty good!
Surprisingly, the liqueur doesn’t come through as punchy or ‘hot’. Instead what you get is an extra richness that works incredibly well and, a tiny tickle of spice. I’m very tempted, when I can get hold of the Poblano liqueur, to try that in this dish too, maybe using white chocolate instead. But that’s for another day.
In the meantime, here is a ridiculously indulgent, very easy dessert to make. They key is in keeping an eye on it!
Ancho Reyes Spiked Chocolate Lava Cakes
- 150 g Butter plus extra for greasing
- 2 Egg yolks
- 2 Eggs
- 3 tablespoons Caster sugar
- 90 g chopped Dark chocolate 75% or higher
- 6 teaspoons Unsweetened cocoa powder
- 3 tablespoons Self Raising Flour
- 50 ml Ancho Reyes Liqueur
Generously butter the inside of 4 ramekins, or small pudding tins.
Whisk together the egg yolks, eggs, and sugar in a bowl until light and fluffy.
Melt the chocolate and the butter in the microwave (on a low setting and check continuously).
Stir the butter/chocolate into the egg/sugar mixture until combined.
Add the liqueur to the mixture and stir again.
Finally, add the cocoa powder and the flour to the bowl and stir.
Carefully divide the batter between the prepared tins. Tap on the worksurface to remove any bubbles in the mixture.
Place the tins into the fridge for 30 minutes.
Meantime, preheat the oven to 220C/Gas Mark 7.
When ready, put the tins into an oven dish, and pour in boiling water to create a bain Marie.
Bake in the oven for 10-12 minutes.
When gently baked on the top (it should be 'just' baked and still soft on the inside), remove from the oven and very carefully use a palate knife to ensure it doesn't stick to the sides of the tin.
Turn out onto a plate - this works best while still hot, but please be careful!
Serve with a large spoon of vanilla ice cream.
All tablespoon and teaspoon measures referred to here are heaped.