Mexican Molten Chocolate Cake, Vanilla Bean Ice Cream, Dulche de Leche

Mexican molten chocolate cake, vanilla bean ice cream, dulche de leche

Makes 4 servings;

8        oz                Chocolate chips (Ghirardelli)

6        oz                Butter

6        each            Eggs

1/3     cup              Sugar

1        teaspn                   Cinnamon

1        teaspn                   Mexican chili powder

1/2                        Lime zested

4        tblspn          Mexican chocolate

1        can              Sweetened condensed milk (boiled for 2 hours in simmering water)

1        tub              Vanilla bean ice cream

Melt the chocolate chips and butter together in a stainless steel bowl over a pan of simmering water. Separate the egg yolks from whites into 2 containers. You need 6 yolks and only 3 of the whites, divide the sugar evenly between the yolks and whites and using an electric hand mixer first beat the yolks till thick, then beat the whites to a soft peak.

Stir the chocolate and butter together until well incorporated then mix in the yolks stirring well, then gently fold in the whites until the mixture is streak free. Then gently fold in the cinnamon, Mexican chili powder and lime zest.

Lightly grease your moulds with some butter and roll the Mexican chocolate around so they are lined inside.

Pour your cake mix into the moulds and bake in the oven @ 375 for 20 minutes.

Take out and leave to cool for about 1/2 an hour.

Open your can of condensed milk, which should now be of a toffee color.

Running a knife round the inside of the mould turn the cake onto a plate put a ball of ice cream straight on top and drizzle all over with the dulche de leche.