{"id":6845,"date":"2016-02-19T07:00:04","date_gmt":"2016-02-19T14:00:04","guid":{"rendered":"https:\/\/cheerykitchen.com\/?p=6845"},"modified":"2016-03-03T08:43:18","modified_gmt":"2016-03-03T15:43:18","slug":"mexican-chocolate-cake-sundaes","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/mexican-chocolate-cake-sundaes\/","title":{"rendered":"Mexican Chocolate Cake Sundaes"},"content":{"rendered":"

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This one’s for Max, one of our great readers who requested a recipe using dulce de leche for his romantic Valentine dinner for two. \u00a0We are a little late, cause posts don’t happen overnight, sorry Max, but our Mexican Chocolate Cake Sundaes are just what we’d suggest for a lesson in luv. \u00a0Besides, we think true love should be celebrated everyday…ok when it’s got a touch of heat and is sinfully rich, maybe once a week is enough to do the trick!<\/p>\n

We think all of you are awesome, thank you, thank you, we love having you here, and find it so interesting that men top our largest pool of \u00a0readers! \u00a0I’m not really too surprised though because I know many male cooks who love creating great stuff in their kitchens. \u00a0We welcome your requests and suggestions and encourage all of you to rate our recipes at the bottom of each post. \u00a0Thanks for all of your comments as we are so stoked about getting to know you and what you like, please keep it up.<\/p>\n

So let’s talk about these babies, the cakes are light, and chocolatey, with a hint of cinnamon and chile. \u00a0They are like little cakey nests that are just waiting for a scoop of ice cream and a swirl of dulce de leche with a cherry on top. \u00a0Today you are getting the cake recipe and soon I will share the easiest best way to make homemade dulce de leche that is caramel perfection.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″][et_pb_image admin_label=”Pin It Image” src=”https:\/\/cheerykitchen.com\/wp-content\/uploads\/2016\/02\/Mexican-Chocolate-Cake-Sundaes-8.jpg” show_in_lightbox=”off” url_new_window=”off” animation=”left” sticky=”off” align=”center” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid” alt=”Mexican Chocolate Cake Sundaes are little cakey nests that are just waiting for a scoop of ice cream and a swirl of dulce de leche with a cherry on top. You’re going to love a hint of cinnamon and chile in the cakes, ole!” title_text=”Mexican Chocolate Cake Sundaes” use_overlay=”off”] [\/et_pb_image][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”center” use_border_color=”off” border_color=”#ffffff” border_style=”solid” text_font=”Comfortaa|on||on|”]<\/p>\n

You gotta pin this one!<\/p>\n

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To make Mexican Chocolate Cake Sundaes, you can use individual ramekins<\/strong><\/a> or I love this dessert shell pan<\/strong><\/a> I’ve had for several years. \u00a0It’s the perfect size for a yummy dessert for one, or even two who like to share just a few bites. \u00a0If you’ve followed us for a while you know we use Baker’s Joy<\/strong><\/a> as a magic bullet for making sure you baked goods come out of the pan in a flash.<\/p>\n

\"Mexican<\/p>\n

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Mexican Chocolate Cake Sundae<\/h2>\n

Preheat oven to 425 degrees for ramekins or 375 degrees for the perfect shell pan. \u00a0In a small saucepan over low heat, melt your chocolate and butter and set aside. \u00a0In a medium bowl, using an electric mixer<\/strong><\/a>, beat eggs, egg yolks, sugar, cinnamon, and chile until well blended, about 3 minutes. \u00a0On low speed, gradually beat in the chocolate mixture until well blended. \u00a0Increase speed to medium and beat until mixture is light and fluffy, about 3 minutes. \u00a0Using a rubber spatula, stir in flour until blended.<\/p>\n

Divide chocolate mixture equally among ramekins or dessert shell pan. \u00a0Place ramekins or pan on a baking sheet and bake in preheated oven until firm on top and cakes pull away from the sides, 16 to 18 minutes. \u00a0If you’re using ramekins, run a knife around the edges of each ramekin. \u00a0Invert on individual plates. \u00a0If your using a dessert shell pan, cover with a cooling rack and flip it upside down. \u00a0The cakes will release easily. \u00a0Serve hot with a scoop of vanilla ice cream, and top with purchased or homemade dulce de leche sauce<\/a> and top with a long stemmed cheery.<\/p>\n

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Mexican Chocolate Cake Sundaes<\/div>\n
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Recipe Type<\/span>: Dessert<\/span><\/div>\n
Cuisine: Mexican<\/span><\/div>\n
Author: Ren\u00e9e<\/span><\/div>\n
Prep time: