- Level: Easy
- Total: 40 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 716
- Total Fat
- 43 g
- Saturated Fat
- 24 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 3 g
- Sugar
- 62 g
- Protein
- 10 g
- Cholesterol
- 339 mg
- Sodium
- 68 mg
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 716
- Total Fat
- 43 g
- Saturated Fat
- 24 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 3 g
- Sugar
- 62 g
- Protein
- 10 g
- Cholesterol
- 339 mg
- Sodium
- 68 mg
Ingredients
Directions
- Preheat oven to 400 degrees F.
- Butter 8 (6-ounce) ramekins and sprinkle each with about 1/2 teaspoon sugar.
- In a saucepan combine butter, cinnamon, cayenne, nutmeg, and chocolate over low heat until melted and smooth; stir frequently. Cool slightly.
- In a large bowl whisk together flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract until creamy. Add melted chocolate to the batter and whisk together.
- Pour into prepared ramekins.
- Bake cakes until the top is stiff and cracked and the edges are dark, about 12 to 14 minutes. Remove from the oven and let cool for 5 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm.
