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.