Are words even necessary here? I mean, chocolate………………………

I was in one of those moods the other day and decided I wanted to make something chocolate that would be sweet and spicy at the same time. It may sound weird to some of you but there is something amazing about the match that many have fallen in love with.

Plus, I think there is something so perfectly ironic about a little lava cake that actually burns a bit when you eat it, don’t you? Way more fun then plain chocolate.

Speaking of molten lava, I have to say that I have a new appreciation for molten lava after literally experiencing a volcanic eruption from my home back when I lived in Chile.Yeah, that will be quite a memory to tell the grandkids someday, it was spectacular to say the least.

These cakes are pretty epic on too. K, maybe not as much as a real life, earth-shaking volcanic event, but still amazing in their own right. I think there is a big controversy (like with every other great idea) over who invented molten lava cakes, but I’m pretty sure it was an accident. I’m sure that if you have ever baked a cake or two you know a little something about unintentional lava cakes so how opposite and almost sneaky it feels to make it oozy inside on purpose. Take that! (to you impossible bundt cake recipes that ruin our lives!)

So you’ve got to try these, it’s a worthy risk. They actually only take about 30 minutes from start to finish and the only catch is that they have to be served then and there. Okay, they wMayan Chocolate Chili Molten Lava Cakesm cool but they won’t be all runny with lava anymore, they’ll just be super soft and chocolaty in the center. Eat em warm though.

Spicy Mexican Chocolate Lava Cakes

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 2 cakes

Ingredients

<Cakes:
1/4 cup unsweetened apple sauce
1/4 cup unsweetened almond milk + 1/2 tsp vinegar or lemon juice
3 tablespoons organic cane sugar
1 tablespoon melted coconut oil or Earth Balance
1/4 tsp vanilla extract
1/4 tsp baking powder
pinch sea salt
2 Tbsp unsweetened cocoa powder
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1/3 cup unbleached all-purpose flour
2 tablespoons dairy-free semisweet chocolate chips, melted
icing:
2 teaspoons coconut oil, softened
1/2 tablespoon almond milk
1/8 teaspoon vanilla extract
2 tablespoons powdered sugar
1/2 tablespoon cocoa powder

Instructions

Butter two standard size muffin tins with dairy-free butter and coat with cocoa powder - shake out excess. Preheat oven to 375 degrees F (190 C).
Add the almond milk and vinegar to a small mixing bowl and mix. Let set for a few minutes to activate.
Add the sugar, oil, vanilla, and applesauce and beat until foamy. Then add the spices, cocoa powder, flour, baking powder, and salt. Mix until no large lumps remain. Lastly, add the melted semisweet chocolate and mix once more.
Divide the batter evenly between the two muffin tins - it should come up about to the top, which is OK. Break up one square of the dark chocolate and push it down into the centers of the cakes. Cover with batter using a spoon. Bake 15-20 minutes, or until the edges have pulled away slightly and the top no longer appears wet. It's OK if it's a little fudgy but you definitely don't want underdone cake.
Let rest in the pan for 4-5 minutes before removing. Then gently loosen the edges with a butter knife and top with a cutting board or plate and carefully invert. Gently transfer to serving plates. Immediately top each cake with the following icing.
While cakes are baking, whisk together powdered sugar and coconut oul in a small bowl until smooth, then add remaining ingredients for icing and stir until combined.
Gently top cakes with a spoon of icing and allow it to melt over sides. Serve cakes immediately.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

And, by the way, to all the minnows out there, my intro post did a huge $0.21. The key to success on Steemit is to be consistent and persistent. Click on the link below for some great tutorials on how you can also succeed on the steem blockchain:

Master Toolkit: Steemit Resource Guide Illustrated by @sndbox

Also, a huge shoutout to @rigaronib for designing my logo!

If you're looking for more recipes check out some of my other recent posts!

1. Mediterranean Roasted Eggplant Dip (Baba Ganoush)
2. Traditional Ukrainian Borscht Soup
3. Warm Fig & Cardamom Oatmeal
4. Cocoa & Maca Bliss Balls
5. Korean Edamame & Jicama Stir-Fry

Also, I've been starting to vlog in case you missed it.

2. Hiking to Snow Creek Falls + I Hit 17k Followers!
3. Vlog #3: Looking for a New Gym + Meet My Baby
4. Vlog #2 Rock Climbing With @hotrod, @fullofhope, and @whiteknight20 + What I ate Today

Do you want to learn more about me? Click here to see a recent @wadepaterson interview with me - 20 questions with @gringalicious