Casa Sol y Mar’s Mexican Chocolate Lava Cake
Ingredients
12 02 OF DARK MEXICAN CHOCOLATE
1/: UNSALTED BUTTER
32 OZ ALL POURPOUSE FLOUR
2 OZ BAKING POUDER
2 OZ BAKING SODA
1 OZ CAYENNE PEPPER
1 OZ GROUND CINNAMON
16 OZ SUGAR
16 OZ MAYONESSE
6 EGGS
16 OZ WATER
4 OZ VANILLA
PRE-HEAT THE OVEN 350 F,
MEALT CHOCOLATE ON LOW FLAME IN A BAIN-MARIE (BOUBLE BOILER) AD THE BUTTER UNTIL MEALTS
IN ANOTHER BOWL BEAT THE EGGS AND SUGAR UNTIL STARTS TO WHITEN
STIR THE MEALT CHOCOLATE AND THEN THE FLOUR, CAYENNE AND CINNAIVION.
BUTTER 12 INDIVIDUAL RAMEKIENS POUR IN THE CHOCOLATE BUTTER COOK FOR ABOUT 12 MINUTES
SERVE WHITE VANILLA ICE CREAM.