These tender individual treats are like a cross between a molten chocolate cake and a steamed pudding. The cinnamon gives them a warm, deep scent, which you can intensify by serving them with purchased cinnamon or ginger ice cream in place of the whipped cream.
Recipe information
Total Time
10 minutes
Yield
Makes 4 servings
Ingredients
4
4
1
1
3
2
1
3
1
2
Need to make a substitution?
Preparation
Step 1
Butter four 8-ounce ramekins. In food processor, finely grind chocolate. Add butter and sugar and process until thoroughly combined. Add flour, 1/4 cup of heavy cream, eggs, vanilla, cinnamon, baking powder, salt, and cloves, and process until smooth.
Step 2
Divide mixture evenly among ramekins and cover tightly with plastic wrap. (Batter can be made ahead and regfrigerated in ramekins, covered with plastic wrap, up to 6 hours.)
Step 3
Leaving plastic wrap in place, microwave ramekins on high for 1 minute 20 seconds. Remove from microwave and pierce plastic wrap with tip of sharp knife. Cover each ramekin with heavy plate and let stand, steaming, 7 minutes.
Step 4
While cakes are steaming, beat remaining 1/2 cup cream in large bowl until foamy and slightly opaque. Add confectioner's sugar and beat until soft peaks form.
Step 5
Remove plate and plastic wrap from each ramekin. Invert each cake onto individual serving plate and unmold. Top each with dollop of whipped cream, sprinkle with additional cinnamon, and serve.