Ingredients
- 2 sticks unsalted butter, plus much more for that ramekins
- 4 teaspoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Pinch of red pepper cayenne
- Pinch of nutmeg
- 12 ounces semisweet chocolate, chopped
- 1 cup all-purpose flour
- 2 1/2 cups confectioners' sugar, plus much more for dusting (optional)
- 6 large eggs plus 6 egg yolks
- 1 1/2 teaspoons vanilla flavoring
- 1/4 teaspoon almond extract
Directions
Preheat the oven to 400 levels F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.
Combine the butter, cinnamon, cayenne, nutmeg and chocolate inside a saucepan over low heat, stirring frequently until melted and smooth. Awesome slightly. Whisk the flour, confectioners' sugar, eggs and yolks, vanilla flavoring and almond extract inside a bowl until creamy. Whisk within the melted chocolate mixture. Divide one of the prepared ramekins.
Bake the cakes before the tops are stiff and also the edges darken, 12 to 14 minutes. Remove in the oven and let awesome a few minutes. Release the perimeters from the cakes having a small paring knife and transfer to plates while warm. Dust with confectioners' sugar.
Photograph by Gentl & Hyers
Recipe thanks to The Neelys' for Food Network Magazine