Mexican chocolate pots
Double the chocolate flavour of your favourite mousse with this recipe for gooey Mexican chocolate pots, which uses cinnamon and a pinch of chilli to make it more chocolatey
- 175g (6oz) plain flour
- 200g (7oz) sugar
- 8tbsp unsweetened cocoa powder
- 2tsp baking powder
- 1/4tsp crushed chillies
- 1tsp cinnamon
- 1/4tsp sea salt, ground
- 125ml (4fl oz) milk
- 4tbsp oil
- 250ml boiling water
- 300ml (1/2 pint) double cream
- 50g (2oz) icing sugar
- 1 vanilla pod or 2tsp vanilla essence
If you use coffee cups to cook these chocolate cups make sure they're oven-proof
- Pre-heat the oven and a baking sheet on a tray at 180ºC/350F/gas 4.
- 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 stops the cakes from sticking.
- Mix the flour, 125g (5oz) sugar, 4tbsp cocoa powder, baking powder, crushed chillies, cinnamon and salt in a large bowl. Stir in the milk and oil, and mix in to a stiff batter.
- Spoon evenly into the prepared ramekins.
- Then mix the remaining sugar and 2tbsp cocoa powder in a small bowl. Sprinkle evenly over the batter in each ramekin.
- Spoon 2tbsp boiling water into each cup, do not stir - this helps to cook the chocolate pots.
- Bake on a pre-heated baking sheet for 20 mins, or until the top is dry to the touch. Cool slightly before serving.
- While they cool, beat the double cream and icing sugar in a large bowl with an electric mixer on high speed until you get soft peaks.
- Add the remaining 2tbsp of cocoa powder and the vanilla essence or the seeds from the vanilla pod and beat until stiff.
- Serve the cup cakes with a dollop of cocoa whipped cream, and sprinkle with cinnamon.