Recipe courtesy of James Briscione
Recipe courtesy of James Briscione
Watch how to make this recipe.
Cinnamon Spiced Chocolate Cake with Whipped Cream
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- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 12 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 283
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 4 g
- Cholesterol
- 64 mg
- Sodium
- 201 mg
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 12 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 283
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 4 g
- Cholesterol
- 64 mg
- Sodium
- 201 mg
Ingredients
Directions
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25m
Easy
CLASS
- Preheat the oven to 350 degrees F.
- Combine the flour, baking soda, cinnamon, salt, allspice and cloves in a large bowl and set aside.
- Melt the chocolate and butter in a double boiler or the microwave and whisk until smooth. Add the granulated sugar, vanilla, eggs and milk to the melted chocolate and whisk until smooth.
- Add half of the dry ingredients and fold together with a spoon or spatula. Repeat with the remaining dry ingredients.
- Butter and flour twelve 4-ounce ramekins, custard cups or disposable aluminum cups. Invert and tap on the counter to expel the excess flour. Fill each cup three-quarters of the way with batter and tap gently or use a spatula to smooth. Space the cups 1 to 2 inches apart on a baking pan. Bake until the edges look firm and dry and the centers are slightly soft, about 14 minutes. Cool briefly and remove the cakes from the ramekins.
- Just before serving, beat the heavy cream, sour cream, brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Garnish each with a dollop of whipped cream.
