Jul 14 2026
Restaurants›CHICA Miami›The Flaming Skull* Recipe

The Flaming Skull* Recipe

Inspired by CHICA Miami
Time2h
Serves4

Warm Lava Cake, Horchata Ice Cream, Corn Marshmallows

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Warm Lava Cake

Horchata Ice Cream

Corn Marshmallows

Method

Warm Lava Cake

  1. 1

    Prepare the Cake Batter

    Preheat your oven to 200°C (400°F). In a microwave-safe bowl, melt the dark chocolate and unsalted butter together until smooth. Stir occasionally to prevent burning.

  2. 2

    Mix the Ingredients

    In a separate bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined. Gradually add the melted chocolate mixture and mix until smooth. Finally, fold in the flour and a pinch of salt until just combined.

  3. 3

    Bake the Cakes

    Grease 4 ramekins with butter and lightly dust with cocoa powder. Divide the batter evenly among the ramekins. Bake for 10-12 minutes or until the edges are firm and the center is still soft.

  4. 4

    Cool and Serve

    Let the cakes cool for 1-2 minutes before inverting onto plates. Serve immediately to enjoy the gooey center.

Horchata Ice Cream

  1. 5

    Soak the Rice

    Rinse the long-grain rice under cold water. Soak the rice in water for at least 4 hours or overnight to soften.

  2. 6

    Blend the Mixture

    Drain the rice and place it in a blender with milk, sweetened condensed milk, cinnamon, and a pinch of salt. Blend until smooth.

  3. 7

    Strain the Mixture

    Strain the blended mixture through a fine mesh sieve or cheesecloth to remove the rice solids. You should have a smooth liquid.

  4. 8

    Chill and Churn

    Stir in the heavy cream and vanilla extract. Chill the mixture in the refrigerator for at least 2 hours, then churn in an ice cream maker according to the manufacturer's instructions.

  5. 9

    Freeze

    Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Corn Marshmallows

  1. 10

    Prepare the Gelatin

    In a small bowl, sprinkle the unflavored gelatin over 1/2 cup of cold water and let it bloom for about 5 minutes.

  2. 11

    Cook the Sugar Syrup

    In a saucepan, combine the remaining water, granulated sugar, corn syrup, and a pinch of salt. Cook over medium heat until the sugar dissolves and the mixture comes to a boil. Continue boiling for 1-2 minutes.

  3. 12

    Combine Mixtures

    Remove the saucepan from heat and stir in the bloomed gelatin and fresh corn kernels until fully dissolved.

  4. 13

    Whip the Mixture

    Transfer the mixture to a stand mixer and whip on high speed for about 10 minutes, or until it becomes thick and fluffy.

  5. 14

    Set the Marshmallows

    Spread the mixture into a greased baking dish and allow it to set at room temperature for at least 4 hours or until firm. Cut into squares and enjoy!

More from CHICA Miami