Hello! I’m Kristen, guest blogger and Sina’s website designer. I hope everyone’s enjoying the site. Sina is a great friend of mine. There’s never a dull moment when we hang out, and last night added to our list of adventures.
While enjoying a bottle of red, we decided to open up Booze Cakes — a cookbook my mother-in-law, Jill, bought for my husband for his birthday (of course, I’ve gotten plenty of use out of his gift ;). For those that love sweets and spirits, this is a book for you.) We chose to make the “Mexican Chocolate Cakes with Tequila Cajeta Caramel Sauce” for the dark chocolate flavor and ‘big smily face’ booze meter. After Sina’s post on facebook, we received a few requests for the recipe. Here it is!
Flourless chocolate cakes with tequila caramel sauce
Flourless Chocolate Cakes
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup sugar, divided
- 9 ounces semisweet dark chocolate, chopped
- 1 teaspoon vanilla extract
- 2 eggs, separated
- 1 tablespoon coffee liqueur
- 1/2 teaspoon salt
Preheat oven to 425°F. Grease and flour a 12-cup cupcake pan.
- In a soucepan over medium-low heat, melt butter with 1/4 cup of the sugar. Stire in chocolate and cook until melted. Remove from heat and add vanilla.
- In a mixing bowl, beat egg yolks and remaining sugar until thick and pale yellow. Beat in coffee liquor (we did not have Kahlua, so we used Port wine instead). Stir the warm chocolate mixture into the egg yolk mixture and blend well.
- In a mixing bowl, beat egg whites with salt until stiff. gently fold the egg whites into the chocolate mixture. Pour batter into the pan. bake 15 minutes.
If you have cajeta or caramel sauce: combine 1/2 cup tequila and 1/2 cup cajeta or caramel sauce in a glass measuring cup; microwave 2 minutes or until melted. Stir until smooth.
For the homemade sauce recipe, follow below:
Tequila Caramel Sauce
Original recipe by Jamie at mybakingaddiction.com; our recipe includes the tequila, and should settle for 12 hours before use.
- 1 cup sugar
- 1 tablespoon maple syrup (or corn syrup)
- 1/4 cup water
- ½ cup heavy cream, heated until warm
- 2 tablespoons unsalted butter, softened
- ½ teaspoon fine grain sea salt
- 1 teaspoon pure vanilla extract
- 1/3 cup tequila
- In a saucepan (at least 5 cup capacity), stir together the sugar, syrup, and water until the sugar is completely moistened.
- Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (like the color of Bass Ale). Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
- Use a high-temperature heat-resistant rubber spatula or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter and salt. The mixture will be streaky but become uniform after cooling slightly and stirring.
Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract and tequila.
Let the sauce sit for at least 12 hours to thicken.
Keep at room temperature for up to 3 days; refrigerated, about 3 weeks. To reheat, simply place in a microwave safe container and heat for about 45-60 seconds. Stir well.