Five Ingredients. Five Minutes. Fabulous Mexican Hot Chocolate Cakes Recipe

If you are in need of a desperation dessert that uses ingredients you always have on hand and takes just minutes to throw together, you have come to the right place.

I had some surprise company for dinner recently, and had no dessert planned. So, I decided to try these five-minute cakes.

As I often do, I added a Southwest twist: a dash of almond extract, a dash of cayenne and a dash of cinnamon. These flavors give the cakes that wonderful Mexican Hot Chocolate taste! If you've never tried Champurrado, Mexican hot chocolate thickened with masa harina, you're missing out!

If you make these, I promise you will NOT be disappointed. The taste and texture of these little cakes are delightful - they are so good it  will seem like you have been slaving for hours! Don't you just LOVE these kind of recipes?

I have made Julia Child's Chocolate Almond Cake, which is one of the favorite bites of chocolate dessert I have ever put into my mouth. Truly, it is an exceptional cake. But it takes over an hour of prep time and takes over your entire kitchen with numerous bowls and pans. And lots of mess. Everywhere.

These little cakes take just a minute of prep time and have a very similar taste and texture. No, I am not making this up.

These are amazingly rich and flavorful, especially drizzled with chocolate syrup or topped with a dollop of whipped cream.

Put these little cakes on your Must-Try List. I promise: You won't be sorry!

FIVE-MINUTE MEXICAN HOT CHOCOLATE CAKES

Serves 4; Total time 5 minutes

¾ cup unbleached all purpose flour
¾ cup sugar
½ cup cocoa powder
3 large eggs
1 ¼ cups cream

Combine dry ingredients. Whisk together the eggs and milk. Whisk liquids into dry ingredients until smooth, about 1 minute. (NOTE: you can stop right here, or, to give the cakes that southwest Mexican Hot Chocolate taste, add the following: ¼ teaspoon salt; ¼ teaspoon cinnamon; ½ teaspoon almond extract; dash of cayenne pepper.)

Spray four one-cup ramekins with oil. Pour ¾ cup batter into each ramekin.

Arrange ramekins in microwave oven so they are spread out evenly. Microwave on highest power for 3 minutes. Check cakes to make sure they are firm in the centers. If not, microwave for 30 more seconds and check again.

These are best served immediately - while still warm. Cakes can be served with a dusting of cocoa powder or a dollop of whipped cream.

Other food blogger's takes on Mexcian Hot Chocolate flavors:
Mexican Hot Chocolate Cupcakes, Cheeky Kitchen
Mexican Hot Chocolate Cookies, The Naptime Chef
Mexican Hot Chocolate Linzer Cookies, Baking Bites
Mexican Hot Chocolate Brownies, Foodie Bride
Mexican Hot Chocolate Molten Cakes, Gimme Some Oven

-- posted by Donna