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Categories:Viewed: 14 - Published at: 5 years ago
Ingredients
- 5 ounces, weight Semisweet Or Bittersweet Chocolate
- 10 Tablespoons Butter, Plus Extra For The Ramekins
- 3 whole Egg Yolks
- 3 whole Eggs
- 2 Tablespoons Brandy
- 1-1/2 cup Powdered Sugar
- 1/2 cups Flour
- 1 teaspoon Cinnamon
Method
- Preheat the oven to 450 degrees. Use the extra butter to grease six 6 oz. custard cups or ramekins.
- Melt the semisweet or bittersweet chocolate plus the butter in a double boiler. In a large bowl with a pour spout, whip the egg yolks and whole eggs. Add in the brandy and powdered sugar. When the chocolate and butter is completely melted, remove from the heat and let cool slightly before adding it to the egg mixture. Lastly, add in the flour and cinnamon and mix well.
- Divide the chocolate batter between the six prepared ramekins. At this point, you can either bake the cakes, or cover and chill them for up to a day. Bake the cakes until the sides are set but the center remains soft and runny. This will be about 11 minutes or up to 14 minutes if you refrigerated the batter. Serve immediately with a scoop of ice cream.
