These cakes really are embarrassingly simple – you can even make them a day in advance if you’re worried about having the batter done in time for guests – a definite “wow” dessert for a dinner party.
Courtesy of Jennifer Hamilton, www.domesticgoddess.ca.
ingredients
directions
Butter and coat six 3/4-cup soufflé dishes or ramekins (heart-shaped ramekins are perfect) with cocoa powder.
Stir chocolate and butter in heavy medium saucepan over low heat until melted. Set aside and allow to cool slightly.
Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then slightly cooled chocolate mixture (add slowly so you don’t cook the eggs!). Whisk in flour, chili powder, cinnamon and cayenne.
Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)
Preheat oven to 450 F. Bake cakes until sides are set but center remains soft and runny, about 9 – 11 minutes or up to 14 minutes for batter that was refrigerated (depending on the heat of your oven). Resist the urge to leave them in a few extra minutes as you might with any brownie or cake recipe. They will turn into mini chocolate cakes, which will still be delicious, but you won’t get the full “lava” experience!
Run a small knife around cakes to loosen. Immediately turn cakes out onto plates. Serve with ice cream, fresh fruit or a dusting of icing sugar and some cinnamon hearts.