We had a few friends over for dinner last weekend. It was great to catch up, but even better to watch our friends interacting with Poppy and Poppy interacting with our friends. I decided to go with a Mexican themed dinner and dessert. Dinner was fish tacos and for dessert I made these beautiful, creamy, rich, chocolatey mini cakes. Heaven.






For those of you wondering what happened to me being  ” off refined sugar ” – well I think it goes without saying that I am no longer going down that path. I did it for a few months and I felt no difference in my energy or in any area that I was hoping to improve. I am now back to eating as we all should…everything in moderation. Enjoy.


  • 1 cup sugar
  • 1/3 cup orange juice
  • 10 ounces 56% to 70%-cacao baking chocolate, finely chopped
  • 1/2 cup butter
  • 4 eggs
  • 4 tsp all-purpose flour
  • 2-3 tsp adobo sauce ( from the can of chipotle chile peppers in adobo sauce ) I used 2 tsp and couldn’t even taste a hint of the adobo, next time I will definitely use more.
  • 1/4 tsp salt

Preheat oven to 325 F. Lightly coat the inside of the ramikins with butter, then sugar. In a medium saucepan combine the 1 cup sugar and orange juice. Bring to a boil over med-high heat, stirring constantly. Remove from heat; add the chocolate and butter, stir until melted. Add the eggs one at a time, mixing well after each egg. Now stir in the flour, adobo sauce and salt.

Set the ramekins in a baking pan. Divide the chocolate mixture evenly among the 8 ramekins. Place the baking pan on the oven rack. Pour boiling water into the pan, enough to reach half way up the sides of the ramekins.

Bake for 30-35 minutes until the mixture is set. Using tongs, gently remove the ramekins from the pan placing them on a rack to cool. Serve in the ramekin or turn out onto dessert plates. Top them off with a generous drizzle of sweet crema.


  • 3/4 cups Mexican crema or sour cream
  • 1/4 cup sugar

Mix together

*recipe from Better Homes and Gardens

Comments and positivity are always welcomed, however I am currently not accepting complaints or criticisms.


  1. stephanie says

    Oh this looks amazing. I’m kind of glad that it’s not gluten-free and vegan or I’d make these daily. You’re fantastic!

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