Mexican Chocolate Cakes with Tequila Cajeta Caramel Sauce
- 30m Prep Time
- 30m Cook Time
- 1h Ready In
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
- 88.7 ml unsalted butter
- 237 ml sugar
- 2 eggs
- 4.93 ml vanilla extract
- 37 ml rum
- 59.1 ml pineapple juice
- 59.1 ml sweet-and-sour mix
- 296 ml all-purpose flour
- 7.39 ml baking powder
- 1.23 ml salt
- 22.2 ml blue Curaçao
- blue food coloring
- 118 ml unsalted butter
- 78.9 ml brown sugar
- 29.6 ml rum
- 10 pineapple rings
- spiked whipped cream
- 118 ml sweetened flaked coconut
- 10 maraschino cherries
- 118 ml unsalted butter
- 473 ml sugar
- 4 eggs separated
- 237 ml whole milk
- 4.93 ml vanilla extract
- 44.4 ml liquor
- 710 ml all-purpose flour
- 19.7 ml baking powder
- 2.46 ml salt
- 355 ml powdered gelatin
- 532 ml water or juice
- 118 ml liquor
- fruit
- chocolate chips
- flavored liqueurs
- candies
- cocktail picks
- 473 ml cake flour
- 2.46 ml baking soda
- 2.46 ml baking powder
- 1.23 ml salt
- 4.93 ml vanilla extract
- 14.8 ml gin
- 14.8 ml light rum
- 14.8 ml tequila
- 14.8 ml vodka
- 14.8 ml triple sec
- 29.6 ml fresh lemon juice
- 29.6 ml cola chilled
- 237 ml sugar divided
- 118 ml milk
- 6 egg yolks
- 118 ml unsalted butter
- 14.8 ml gin
- 14.8 ml light rum
- 14.8 ml tequila
- 14.8 ml vodka
- 14.8 ml triple sec
- 29.6 ml fresh lemon juice
- 4.93 ml sugar
- 29.6 ml cold cola
- 118 ml unsalted butter
- 118 ml sugar divided
- 255 g semisweet dark chocolate chopped
- 4.93 ml vanilla extract
- 2 eggs separated
- 14.8 ml coffee liqueur
- 2.46 ml salt
- 118 ml tequila
- 118 ml cajeta or caramel sauce
- 1 brownie mix
- 2 eggs
- 9.86 ml vanilla extract
- 59.1 ml half and half
- 59.1 ml brewed espresso or strong coffee
- 118 ml dark rum
- 118 ml unsalted butter melted
- 24 fresh raspberries
- 59.1 ml strong espresso
- 177 ml Irish cream liqueur
- 532 ml all-purpose flour
- 2.46 ml baking soda
- 4.93 ml baking powder
- 2.46 ml salt
- 118 ml unsalted butter
- 59.1 ml cocoa powder
- 237 ml sugar
- 22.2 ml vanilla extract
- 2 eggs
- 473 ml heavy cream
- 59.1 ml Irish cream liqueur
- 177 ml light brown sugar
- 73.9 ml unsalted butter
- 78.9 ml heavy cream
- 4.93 ml vanilla extract
- 59.1 ml Irish cream liqueur
- 59.1 ml shaved chocolate or chocolate curls
- 237 ml unsalted butter
- 473 ml sugar
- 4 eggs
- 237 ml merlot
- 591 ml all-purpose flour
- 7.39 ml baking powder
- 2.46 ml ground cinnamon
- 1.23 ml ground nutmeg
- 170 g dark chocolate melted
- 44.4 ml unsalted butter
- 44.4 ml unsweetened cocoa powder
- 59.1 ml merlot
- 296 ml confectioners' sugar
- 4.93 ml vanilla extract
- 177 ml unsalted butter
- 355 ml sugar
- 3 eggs separated
- 4.93 ml vanilla extract
- 2.46 ml anise extract
- 473 ml all-purpose flour
- 14.8 ml baking powder
- 1.23 ml salt
- 118 ml Chardonnay
- 118 ml milk
- 44.4 ml unsalted butter
- 237 ml Chardonnay
- 473 ml confectioners' sugar
- 2.46 ml 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).
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.
- 88.7 ml unsalted butter
- 237 ml sugar
- 2 eggs
- 4.93 ml vanilla extract
- 37 ml rum
- 59.1 ml pineapple juice
- 59.1 ml sweet-and-sour mix
- 296 ml all-purpose flour
- 7.39 ml baking powder
- 1.23 ml salt
- 22.2 ml blue Curaçao
- blue food coloring
- 118 ml unsalted butter
- 78.9 ml brown sugar
- 29.6 ml rum
- 10 pineapple rings
- spiked whipped cream
- 118 ml sweetened flaked coconut
- 10 maraschino cherries
- 118 ml unsalted butter
- 473 ml sugar
- 237 ml whole milk
- 4.93 ml vanilla extract
- 44.4 ml liquor
- 710 ml all-purpose flour
- 19.7 ml baking powder
- 2.46 ml salt
- 355 ml powdered gelatin
- 532 ml water or juice
- 118 ml liquor
- fruit
- chocolate chips
- flavored liqueurs
- candies
- cocktail picks
- 473 ml cake flour
- 2.46 ml baking soda
- 2.46 ml baking powder
- 1.23 ml salt
- 4.93 ml vanilla extract
- 14.8 ml gin
- 14.8 ml light rum
- 14.8 ml tequila
- 14.8 ml vodka
- 14.8 ml triple sec
- 29.6 ml fresh lemon juice
- 118 ml milk
- 6 egg yolks
- 118 ml unsalted butter
- 14.8 ml gin
- 14.8 ml light rum
- 14.8 ml tequila
- 14.8 ml vodka
- 14.8 ml triple sec
- 29.6 ml fresh lemon juice
- 4.93 ml sugar
- 29.6 ml cold cola
- 118 ml unsalted butter
- 4.93 ml vanilla extract
- 14.8 ml coffee liqueur
- 2.46 ml salt
- 118 ml tequila
- 118 ml cajeta or caramel sauce
- 1 brownie mix
- 2 eggs
- 9.86 ml vanilla extract
- 59.1 ml half and half
- 59.1 ml brewed espresso or strong coffee
- 118 ml dark rum
- 24 fresh raspberries
- 59.1 ml strong espresso
- 177 ml Irish cream liqueur
- 532 ml all-purpose flour
- 2.46 ml baking soda
- 4.93 ml baking powder
- 2.46 ml salt
- 118 ml unsalted butter
- 59.1 ml cocoa powder
- 237 ml sugar
- 22.2 ml vanilla extract
- 2 eggs
- 473 ml heavy cream
- 59.1 ml Irish cream liqueur
- 177 ml light brown sugar
- 73.9 ml unsalted butter
- 78.9 ml heavy cream
- 4.93 ml vanilla extract
- 59.1 ml Irish cream liqueur
- 59.1 ml shaved chocolate or chocolate curls
- 237 ml unsalted butter
- 473 ml sugar
- 4 eggs
- 237 ml merlot
- 591 ml all-purpose flour
- 7.39 ml baking powder
- 2.46 ml ground cinnamon
- 1.23 ml ground nutmeg
- 44.4 ml unsalted butter
- 44.4 ml unsweetened cocoa powder
- 59.1 ml merlot
- 296 ml confectioners' sugar
- 4.93 ml vanilla extract
- 177 ml unsalted butter
- 355 ml sugar
- 4.93 ml vanilla extract
- 2.46 ml anise extract
- 473 ml all-purpose flour
- 14.8 ml baking powder
- 1.23 ml salt
- 118 ml Chardonnay
- 118 ml milk
- 44.4 ml unsalted butter
- 237 ml Chardonnay
- 473 ml confectioners' sugar
- 2.46 ml 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
- 29.6 ml cola, chilled
- 237 ml sugar, divided
- 118 ml sugar, divided
- Chop 255 g semisweet dark chocolate
- Separate 2 eggs
- Melt 118 ml unsalted butter
- Melt 170 g dark chocolate
- Separate 3 eggs
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.