This Mexican recipe is really very tasty and contains dark chocolate which is spiced up with cinnamon and cayenne.

Ingredients
Cayenne pepper (1/4 teaspoon), Coffee liqueur – such as Kahlúa (2 tablespoons), Espresso powder (1 teaspoon), Egg yolks (6 large), Ground cinnamon (1 teaspoon), Heavy whipping cream (1 cup), High-quality bittersweet chocolate (6 ounces finely chopped), Superfine sugar (2 tablespoons), Whole milk (1 cup)

Method Of Preparation
Take a small saucepan and add cream, espresso, and spice in it. Cook it on a medium low heat and simmer for 10 minutes. Increase heat afterwards and boil the mixture. Remove from heat and add coffee liqueur. Now put chocolate in a heat proof bowl and add hot cream over it. Keep it untouched for at least 1 minute. Then stir it and make a smooth paste.

Now take a separate bowl and whisk egg yolks and sugar in it. Now drizzle yolk mixture into chocolate mixture slowly. Pour this mixture through a very fine mesh sieve into a bowl and cool it at room temperature for 15 minutes. Heat 4 cups water at simmer temperature.

Now arrange a dish dowel in the bottom of a baking pan. Set ramekins on the top of towel and then fill with custard. Pour simmering water into it. Set pan in preheated oven (300C) and bake until their edges are set but their centers are still wobbly. Bake them 25 minutes. Transfer ramekins to a cooling rack and cool for 30 minutes at room temperature. Chill for 3 hrs. and serve.

No. Of Servings:- 6