EL MOJADO
I love this molten chocolate cake recipe, which I playfully call El Mojado or “the wet one” because the cake is gooey on the inside. It is easy and almost foolproof. On the more serious side, El Mojado also translates as “wetback” and is the name of a well-known song by Guatemalan singer-songwriter Ricardo Arjona. Probably the best-known interpretation of the song is by the Mexican super group, Los Tigres de Norte. The song recounts the story of an immigrant man who crosses the border but is unable to achieve his dreams and bears the heavy burden of the undocmented, not belonging and face challenge after challenge. It reminds me of how incredibly lucky I have been.
Molten Mexican Chocolate Cake
(Makes 8-10 servings)
BEFORE YOU START:
Bain Marie: a small saucepan with high sides, and a large heat-proof bowl
8-10 individual ramekins
½ oz. ice cream scoop
PRE-ASSEMBLE:
Cake Mix (A)
Ganache (B)
A. Cake Mix
The Mexican chocolate I use in the recipe has a unique taste and texture, distinctive from that of the baking chocolate found in a typical American pantry. Made with piloncillo (hence the coarser texture) rather than sugar, the texture is grainier and the chocolate is quite sweet. The addition of cinnamon results in its signature flavor. It is sold in round or sometimes hexagonal tablets.
To Assemble:
4. Take a ramekin and pipe a thin layer of Cake Mix at the bottom.
5. Using a ½ oz. ice cream scoop, add Ganache in the center, using your fings to push down the Ganache into the cake mix layer
6. Pipe the remaining Cake Mix to fill the ramekin
7. Serve warm, topped with whipped cream or your favorite ice cream (optional).
INGREDIENTS:
5 OZ EXTRA DARK CHOCOLATE (70% CACAO)
5 OZ MEXICAN CHOCOLATE (WE RECOMMEND RANCHO GORDO BRAND)
2 TBSP BURLAP & BARREL MOROGORO CACAO POWDER
1 TBSP ANCHO CHILE POWDER
1 TSP BURLAP & BARREL ROYAL CINNAMON
½ CUP UNSALTED BUTTER
6 WHOLE EGGS
2 TSP BAKING POWDER
1/2 CUP AP FLOUR
¼ TSP. SALT
¼ CUP SUGAR
¼ CUP PILONCILLO
½ TSP BURLAP & BARREL WILD MESQUITE
My recipe for Molten Mexican Chocolate Cake can be made using the Hestan Cue Smart Pan
DIRECTIONS:
1. Melt the chocolate, butter, piloncillo and sugar in a “Bain Marie”; pull before mixture is completely melted
2. Add ancho chili powder and cinnamon
3. Temper eggs as you add them and mix well
4. Add the flour and baking powder to the egg-chocolate mixture and mix well
5. Put into piping bags and hold.
(B) Ganache
INGREDIENTS:
6 TBSP. HEAVY CREAM
5 OZ. EXTRA DARK CHOCOLATE (70% CACAO)
DIRECTIONS:
1. Put the chocolate in a mixing bowl
2. Bring the cream to a simmer in a small saucepan and add to the chocolate
3. Allow mixture to sit for 5 minutes then mix well, and cool.