Boca Negra (Black Mouth) Mini Cakes

Mexican chocolate cake has never tasted so good! Orange juice and adobo sauce add the perfect combination of sweet and spicy flavors to this Mexican cake recipe.

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  • Makes: 8 servings
  • Prep: 30 mins
  • Cool: 10 mins
  • Bake: 30 mins 325°F

Boca Negra (Black Mouth) Mini Cakes

Directions

  1. Preheat oven to 325 degrees F. Butter insides of eight 4- to 5-ounce ramekins and lightly coat with sugar.
  2. In a medium saucepan combine the 1 cup sugar and the orange juice. Bring to boiling over medium-high heat, stirring constantly. Remove from heat; add chocolate and the 1/2 cup butter, stirring until melted. Add eggs, one at a time, whisking well after each addition. Stir in flour, adobo sauce, and salt.
  3. Place prepared ramekins in a 13x9x2-inch baking pan. Divide chocolate mixture evenly among ramekins. Place baking pan on oven rack. Pour enough boiling water into the baking pan to reach halfway up the sides of the ramekins.
  4. Bake for 30 to 35 minutes or until mixture is set (will not have a clean knife test). Using tongs, carefully remove ramekins from the water. Place on a wire rack; cool for 10 minutes. If desired, invert onto individual dessert plates. Serve warm with Sweet Crema.

Sweet Crema

Directions

  1. In a small bowl stir together Mexican crema or sour cream and sugar.
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Nutrition Facts (Boca Negra (Black Mouth) Mini Cakes)

  • Per serving:
  • 528 kcal ,
  • 33 g fat
  • (19 g sat. fat ,
  • 152 mg chol. ,
  • 221 mg sodium ,
  • 55 g carb. ,
  • 3 g fiber ,
  • 6 g pro.
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