Author Notes
I made this for Valentine's Day for my husband -- it's delicious by itself or with a little whipped cream, shaved chocolate (or if you're a peanut butter freak too, a dollop of warmed peanut butter). —Sundayinthekitchen
Ingredients
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Nonstick cooking spray
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1/4 cup
sugar, separated
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1/4 cup
Dutch processed cocoa powder
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1/2 cup
AP flour
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1 teaspoon
baking powder
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1/2 teaspoon
sea salt (kosher would work too)
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1/2 teaspoon
cinnamon (freshly ground is best)
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1/4 cup
soy milk (or regular milk)
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1 tablespoon
butter, melted
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1 tablespoon
sour cream or creme fraiche
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1
large egg yolk
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1 teaspoon
vanilla
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1/4 cup
semisweet chocolate chips
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1/2 cup
boiling water
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1 tablespoon
brewed coffee, to enhance chocolate flavor
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sprinkles of sea salt for garnish
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powdered sugar for garnish
Directions
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• Spray four ramekins or small baking vessels with nonstick cooking spray. Preheat oven to 350 degrees.
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• In small bowl, whisk together 2 TBSP sugar and 2 TBSP cocoa powder. Set aside.
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• Whisk flour, baking powder, salt, cinnamon and the remaining 2 TBSPs sugar and cocoa powder in medium bowl.
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• Whisk soy milk, butter, sour cream, egg yolk and vanilla in small bowl until smooth. Pour into flour mixture, stirring until everything is incorporated and smooth. Don’t over-mix because the gluten in the flour will start to perk up and develop, making the finished product taste gummy. Mix in the chocolate chips.
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• Spoon out batter into the sprayed ramekins. Top with cocoa mixture. Pour boiling water and coffee on top. Pop in oven and cook for about 20 minutes.
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Sprinkle sea salt and powdered sugar on top and serve with or without whipped cream, ice cream, etc.
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