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
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.
If you use coffee cups to cook these chocolate cups make sure they're oven-proof