Ingredients Weight Measure
Semisweet chocolate 10 oz.
Mexican chocolate 2 oz.
Butter 1 lb.
Cinnamon 1/2 tsp.
TABASCO® brand Original Red Sauce 1-1/2 tsp.
Eggs 3 ea.
Egg yolks 3 ea.
Sugar 1 cup
Salt 1 pinch
Vanilla extract 2 tsp.
Cake flour 1/2 cup
Butter 1 Tbsp.
Pineapple, cubed 2 cups
Brown sugar 1 oz.
Grand Marnier® Liqueur 1 Tbsp.
Vanilla ice cream 1 pt.


  1. Preheat oven to 400°F and butter 12 (6-oz.) ramekins liberally on the bottoms and sides.
  2. Bring a pot of water to a boil on stove. While water is heating, combine both chocolates and 1 lb. butter in a bowl large enough to sit on pot of water. Once water is boiling, turn heat to low. Place bowl over hot water and allow chocolate and butter to melt, stirring occasionally. When chocolate is completely melted, add cinnamon and TABASCO® Sauce. Remove from heat and set aside.
  3. In a separate bowl, whisk eggs and yolks together until a bit foamy. Add sugar, salt and vanilla to eggs and whisk together. Slowly incorporate chocolate mixture into the eggs. When combined, sift and fold in flour until it forms a creamy batter.
  4. Pour batter into buttered ramekins, about two-thirds of the way full. Bake in oven for 14 minutes, or until edges are cooked and begin to pull away from the sides. (The cakes will not be fully cooked; they should be gooey in the center). Remove and let cakes cook for only a minute. Use a knife to loosen cake from edges. Place a plate on top of ramekin and flip cake out onto the plate.
  5. For the pineapple coulis, melt 1 Tbsp. butter in a medium sauté pan over high heat. When melted, add cubed pineapple and allow to cook for about 3 minutes. Add brown sugar and stir until well coated. Let mixture cook for another 2 minutes. Add liqueur and flambé until liqueur is cooked off. Take pan off heat and let mixture cool for a few minutes. Once cooled, place mixture in a food processor or blender and blend down until desired texture is reached.
  6. Serve cake with pineapple coulis and vanilla ice cream.

Yield: 12 servings