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Mexican Chocolate Cakes with Tequila Cajeta Caramel Sauce

background Layer 1 background Layer 1 background Layer 1 (0.0 / 5)
  • 30m Prep Time
  • 30m Cook Time
  • 1h Ready In
  • Cuisine : Mexican
  • Course : Desert

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.


Ingredients

Servings:
½× 1× 1½× 2× 3×
(10 servings) Units:
US Metric
  • 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
  • 1/2 cup liquor
  • fruit
  • chocolate chips
  • flavored liqueurs
  • candies
  • cocktail picks
  • 2 cup cake flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tbsp gin
  • 1 tbsp light rum
  • 1 tbsp tequila
  • 1 tbsp vodka
  • 1 tbsp triple sec
  • 2 tbsp fresh lemon juice
  • 2 tbsp cola chilled
  • 1 cup sugar divided
  • 1/2 cup milk
  • 6 egg yolks
  • 1/2 cup unsalted butter
  • 1 tbsp gin
  • 1 tbsp light rum
  • 1 tbsp tequila
  • 1 tbsp vodka
  • 1 tbsp triple sec
  • 2 tbsp fresh lemon juice
  • 1 tsp sugar
  • 2 tbsp cold cola
  • 1/2 cup unsalted butter
  • 1/2 cup sugar divided
  • 9/16 lbs semisweet dark chocolate chopped
  • 1 tsp vanilla extract
  • 2 eggs separated
  • 1 tbsp coffee liqueur
  • 1/2 tsp salt
  • 1/2 cup tequila
  • 1/2 cup cajeta or caramel sauce
  • 1 brownie mix
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/4 cup half and half
  • 1/4 cup brewed espresso or strong coffee
  • 1/2 cup dark rum
  • 1/2 cup unsalted butter melted
  • 24 fresh raspberries
  • 1/4 cup strong espresso
  • 3/4 cup Irish cream liqueur
  • 2 1/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 1/4 cup cocoa powder
  • 1 cup sugar
  • 1 1/2 tbsp vanilla extract
  • 2 eggs
  • 2 cup heavy cream
  • 1/4 cup Irish cream liqueur
  • 3/4 cup light brown sugar
  • 5 tbsp unsalted butter
  • 1/3 cup heavy cream
  • 1 tsp vanilla extract
  • 1/4 cup Irish cream liqueur
  • 1/4 cup shaved chocolate or chocolate curls
  • 1 cup unsalted butter
  • 2 cup sugar
  • 4 eggs
  • 1 cup merlot
  • 2 1/2 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/8 lbs dark chocolate melted
  • 3 tbsp unsalted butter
  • 3 tbsp unsweetened cocoa powder
  • 1/4 cup merlot
  • 1 1/4 cup confectioners' sugar
  • 1 tsp vanilla extract
  • 3/4 cup unsalted butter
  • 1 1/2 cup sugar
  • 3 eggs separated
  • 1 tsp vanilla extract
  • 1/2 tsp anise extract
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup Chardonnay
  • 1/2 cup milk
  • 3 tbsp unsalted butter
  • 1 cup Chardonnay
  • 2 cup confectioners' sugar
  • 1/2 tsp anise extract
  • white, milk, or dark chocolate curls
  • star anise, anise seed, lavender, fennel, or other herbs
  • candied fruits or flowers
  • cocktail picks or cupcake picks

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 Prepare

Collect

Gather these ingredients — no prep needed yet.

  • 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
  • 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
  • 1/2 cup liquor
  • fruit
  • chocolate chips
  • flavored liqueurs
  • candies
  • cocktail picks
  • 2 cup cake flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tbsp gin
  • 1 tbsp light rum
  • 1 tbsp tequila
  • 1 tbsp vodka
  • 1 tbsp triple sec
  • 2 tbsp fresh lemon juice
  • 1/2 cup milk
  • 6 egg yolks
  • 1/2 cup unsalted butter
  • 1 tbsp gin
  • 1 tbsp light rum
  • 1 tbsp tequila
  • 1 tbsp vodka
  • 1 tbsp triple sec
  • 2 tbsp fresh lemon juice
  • 1 tsp sugar
  • 2 tbsp cold cola
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • 1 tbsp coffee liqueur
  • 1/2 tsp salt
  • 1/2 cup tequila
  • 1/2 cup cajeta or caramel sauce
  • 1 brownie mix
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/4 cup half and half
  • 1/4 cup brewed espresso or strong coffee
  • 1/2 cup dark rum
  • 24 fresh raspberries
  • 1/4 cup strong espresso
  • 3/4 cup Irish cream liqueur
  • 2 1/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 1/4 cup cocoa powder
  • 1 cup sugar
  • 1 1/2 tbsp vanilla extract
  • 2 eggs
  • 2 cup heavy cream
  • 1/4 cup Irish cream liqueur
  • 3/4 cup light brown sugar
  • 5 tbsp unsalted butter
  • 1/3 cup heavy cream
  • 1 tsp vanilla extract
  • 1/4 cup Irish cream liqueur
  • 1/4 cup shaved chocolate or chocolate curls
  • 1 cup unsalted butter
  • 2 cup sugar
  • 4 eggs
  • 1 cup merlot
  • 2 1/2 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3 tbsp unsalted butter
  • 3 tbsp unsweetened cocoa powder
  • 1/4 cup merlot
  • 1 1/4 cup confectioners' sugar
  • 1 tsp vanilla extract
  • 3/4 cup unsalted butter
  • 1 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp anise extract
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup Chardonnay
  • 1/2 cup milk
  • 3 tbsp unsalted butter
  • 1 cup Chardonnay
  • 2 cup confectioners' sugar
  • 1/2 tsp anise extract
  • white, milk, or dark chocolate curls
  • star anise, anise seed, lavender, fennel, or other herbs
  • candied fruits or flowers
  • cocktail picks or cupcake picks

Prepare

  • Separate 4 eggs
  • 2 tbsp cola, chilled
  • 1 cup sugar, divided
  • 1/2 cup sugar, divided
  • Chop 9/16 lbs semisweet dark chocolate
  • Separate 2 eggs
  • Melt 1/2 cup unsalted butter
  • Melt 3/8 lbs dark chocolate
  • Separate 3 eggs

Let's Cook

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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