 | | Directions |
- Grease or butter 4 custard cups or soufflé dishes. Place on a baking sheet.
- Microwave chocolate and butter together in a medium bowl for approximately 1 minute.
- Take the chocolate mixture out of microwave and whisk until the chocolate is completely melted.
- Whisk in vanilla and sugar until blended.
- Lightly beat the eggs and egg yolk together and then whisk them into the chocolate.
- Stir in the flour, cinnamon, nutmeg, and ginger.
- Spoon evenly into the prepared dishes, filling each approximately 3/4 full.
- Bake in a preheated oven at 425° for 10 minutes. The sides should be firm but the centers should be very soft.
- Remove from the oven and let stand for 1 minute.
- Run a table knife around the edges to loosen.
- Invert onto a serving plate.
- Sprinkle with confectioners' sugar or add a dollop of whip cream and strawberries.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Container: custard cups or soufflé dishes, baking sheet, mixing bowl
Servings: 4
|  | | Ingredients | | - | | 4 ounces semi-sweet baking chocolate - 4 squares |
| - | | 1/2 cup (1 stick) butter |
| - | | 1 teaspoon vanilla extract |
| - | | 1 cup confectioners' sugar |
| - | | 2 eggs |
| - | | 1 egg yolk |
| - | | 6 tablespoons flour |
| - | | 1/4 teaspoon cinnamon |
| - | | 1/4 teaspoon nutmeg |
| - | | 1/4 teaspoon ground ginger |
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