These amazing, delicious, decadent lava cakes were made after goading from a fiery vegan friend to make something A) chocolaty B) tasty and C) spicy as all hell. These were not vegan but more than fulfilled all of the other requirements.

I may have succeeded too well.

Ingredients
8 oz bittersweet chocolate chips
8 oz unsalted butter
1/4 C jarred mole
3/4 C brown sugar
2 tsp espresso powder
2 tsp ground cinnamon
1 tsp Bhut Jolokia chili powder
1/2 tsp vanilla extract
Salt
3 tbsp all-purpose flour
4 large eggs
1 C heavy cream, chilled
3 tablespoons Kahlúa

Procedure

1. Preheat oven to 375°F and adjust oven rack to middle position.
2. Melt chocolate, butter, and mole in medium bowl in microwave, 1 to 2 minutes, stopping every 20 seconds to stir.
3. Stir in sugar, espresso powder, cinnamon, vanilla, chili powder, and salt.
4. Transfer mixture to bowl of a stand mixer.
5.  Add flour and beat on medium-low speed until incorporated, about 30 seconds.
6. Add eggs, one at a time, beating thoroughly after each addition.
7. Beat until mixture is creamy and lightens in color, about 1 minute.
8. Cover bowl with plastic wrap and refrigerate mixture at least 30 minutes and up to 24 hours.
9. Spray 12-cup muffin tin with baking spray.
10. Divide batter evenly among prepared muffin cups and bake 10 to 12 minutes, until cake-y outside but indented and gooey in the middle.
11. Using a small spoon, carefully remove cakes from tins and transfer to plates.
12. Whip cream, Kahlúa, and pinch of salt in chilled bowl until soft peaks form, about two to three minutes.
13. Top the cakes with the cream.
14. Try not to enjoy yourself too much
    

    The Final Product

Look at that melt. It’s like tasty lava. About as hot too.