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Mexican Chocolate Cake

From Our Kitchen

Preheat oven 325°F


10 oz. semi-sweet chocolate, chopped
4 eggs
¾ cup sugar
¾ lb. butter, room temperature, cut into small pieces
1 Tbsp. butter, room temperature, for ramekins
⅓ cup orange juice
Zest from 1 orange
1 Tbsp. cinnamon
4 tsp. all-purpose flour
¼ tsp. ground dried chipotle pepper (discard seed & stem)
Pinch of salt
Six 2-3 ounce or eight 4 ounce ramekins


Lightly coat ramekins with butter. Add a small amount of sugar to first ramekin. Coat the inside, then pour remaining sugar into next ramekin. Repeat for all ramekins.

Mix orange juice and sugar in a pot. Bring to a boil. Remove from heat and pour into a mixing bowl with the chocolate. Whisk until chocolate is melted. Stir in butter until blended. Beat in one egg at a time. Add zest, chipotle pepper, salt, and flour. Stir until blended. Pour into prepared ramekins, filling almost to the top. Set ramekins in a baking dish with approx. 1-2 inches hot water. Bake until center sets and top has a crust, about 30-35 minutes.

Serve hot or at room temperature.