- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 779
- Total Fat
- 47 g
- Saturated Fat
- 28 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 3 g
- Sugar
- 70 g
- Protein
- 9 g
- Cholesterol
- 223 mg
- Sodium
- 125 mg
I am a huge fan of anything chocolate. These simple cakes satisfy the chocolate urge perfectly, but add a subtle kick of heat from the chile powder. They are both crunchy and like warm pudding in the middle. Delicious.
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 779
- Total Fat
- 47 g
- Saturated Fat
- 28 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 3 g
- Sugar
- 70 g
- Protein
- 9 g
- Cholesterol
- 223 mg
- Sodium
- 125 mg
Ingredients
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Directions
Special equipment:
four 8-ounce ramekins- Heat one side of a grill to 400 degrees F.
- Spread 2 tablespoons of the butter over the insides of four 8-ounce ramekins, including the bottom and sides. Dust them with the granulated sugar, then tap out any excess.
- Melt the chocolate chips with the cinnamon, a pinch of salt and the remaining 8 tablespoons butter over a double boiler, stirring often. Remove and cool slightly.
- Whisk together the confectioners' sugar, flour, chipotle powder, vanilla and whole eggs and yolks in a large bowl. Fold the melted chocolate mixture into the batter, then evenly divide among the prepared ramekins.
- Cook on the grill on offset heat until the tops are stiff, 28 to 30 minutes. Allow to cool slightly, then turn out onto a plate. Serve with vanilla ice cream if desired.
Cook’s Note
If you want to make these in the oven, you can bake them at 400 degrees F for 20 to 25 minutes.
