Origin of dish:
Mexico
Type of cooking:
Oven
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients (serves 8):175g (6oz) plain flour
200g (7oz) granulated sugar
8 tbsp unsweetened cocoa powder
2 tsp baking powder
¼ tsp crushed chillies
1 tsp cinnamon
¼ tsp ground sea salt
125ml (4fl oz) milk
4 tbsp oil
250ml boiling water
300ml (½ pint) double cream
50g (2oz) icing sugar
1 vanilla pod Method: Mexican hot chocolate cup cakes 1. Pre-heat the oven to 180ºC, 350ºF, Gas Mark 4.
2. Grease 8 ramekins with oil, then add a little flour to each one, shake to coat the inside of the ramekin, then discard the flour. This prevents the cakes from sticking.
3. Mix the flour, 125g (5oz) granulated sugar, 4 tbsp cocoa powder, baking powder, crushed chillies, cinnamon and salt in a large bowl.
4. Stir in the milk and oil, the batter will be stiff.
5. Spoon evenly into the prepared ramekins. Mix the remaining granulated sugar and 2 tbsp cocoa powder in a small bowl. Sprinkle evenly over the batter in each ramekin. Spoon 2 tbsp boiling water into each cup, do not stir.
6. Bake in the oven, on a pre-heated baking sheet for 20 minutes, or until the top is dry to the touch. Cool slightly before serving.
7. Meanwhile, beat the double cream and icing sugar in a large bowl with an electric mixer on high speed until soft peaks form. Add the remaining 2 tbsp cocoa powder and the seeds from the vanilla pod, beat until stiff peaks form.
8. Serve the cup cakes with a dollop of cocoa whipped cream, and sprinkle with cinnamon, if desired. |
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