Mexican Chocolate Cakes With Tequila Cajeta…

Name: Mexican Chocolate Cakes With Tequila Cajeta Caramel Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 90 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 6 tbsp unsalted butter; 1 cup sugar; 2 eggs; 1 tsp vanilla extract; 2 1/2 tbsp rum; 1/4 cup pineapple juice; 1/4 cup sweet-and-sour mix; 1 1/4 cup all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1 1/2 tbsp blue Curaçao; blue food coloring; 1/2 cup unsalted butter; 1/3 cup brown sugar; 2 tbsp rum; 10 pineapple rings; spiked whipped cream; 1/2 cup sweetened flaked coconut; 10 maraschino cherries; 1/2 cup unsalted butter; 2 cup sugar; 4 eggs separated; 1 cup whole milk; 1 tsp vanilla extract; 3 tbsp liquor; 3 cup all-purpose flour; 4 tsp baking powder; 1/2 tsp salt; 1 1/2 cup powdered gelatin; 2 1/4 cup water or juice

Mexican Chocolate Cakes With Tequila Cajeta Caramel Sauce

Cuisine:Mexican

Course:Dessert

30m prep 30m cook 1h ready

Flourless chocolate cakes are lightened with coffee liqueur and topped with a tequila-infused cajeta caramel sauce. A rich, gooey dessert perfect for a fiesta.

Nutrition (per serving, estimated)

Estimated based off 103 of 128 identified ingredients (per 100 g food data, scaled by amount).

Energy

3443 cal

Protein

44 g

Carbohydrate

453 g

Fiber

28 g

Sugars

287 g

Sodium

1674 mg

Total fat

156 g

Saturated fat

92 g

Monounsaturated fat

42.5 g

Polyunsaturated fat

9.31 g

Vitamins & minerals

Calcium: 711 mg
Iron: 16.1 mg
Magnesium: 191 mg
Phosphorus: 838 mg
Potassium: 1245 mg
Zinc: 5.37 mg

Let's Cook

Step 1.

Preheat the oven to 350°F. Grease 10 ramekins or a cupcake pan. If using ramekins, ensure pineapple rings fit; otherwise, cut pineapple rings into wedges to fit your pan.
Step 2.

In a mixing bowl, cream 6 tablespoons unsalted butter and 1 cup sugar until light and fluffy. Mix in 2 eggs. Stir in 1 teaspoon vanilla extract, 2½ tablespoons rum, ¼ cup pineapple juice, and ¼ cup sweet-and-sour mix. Add 1¼ cups all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt. Transfer one-third of the batter to a separate bowl and stir in 1½ tablespoons blue Curaçao and a few drops blue food coloring.
Step 3.

For the topping: In a saucepan over medium heat, stir ½ cup unsalted butter and ⅓ cup brown sugar for 3 minutes, or until melted. Remove from heat and stir in 2 or 3 tablespoons rum. Drop a spoonful of the sauce and a pineapple ring into each ramekin or cupcake cup.
Step 4.

Spoon the yellow batter (without blue coloring) into the pans over the pineapple rings. Refrigerate for 30 minutes to keep the colored layers separate. Then add the blue batter, filling each cup almost to the top.
Step 5.

Bake for 25 to 30 minutes. Let cool, then loosen the cakes with a knife. Press a tray against the pan and flip over to unmold. Top each cake with spiked whipped cream, toasted or untoasted sweetened flaked coconut, and a maraschino cherry.