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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
- Nonstick cooking spray
- 1/4 cup sugar, separated
- 1/4 cup Dutch processed cocoa powder
- 1/2 cup AP flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt (kosher would work too)
- 1/2 teaspoon cinnamon (freshly ground is best)
- 1/4 cup soy milk (or regular milk)
- 1 tablespoon butter, melted
- 1 tablespoon sour cream or creme fraiche
- 1 large egg yolk
- 1 teaspoon vanilla
- 1/4 cup semisweet chocolate chips
- 1/2 cup boiling water
- 1 tablespoon brewed coffee, to enhance chocolate flavor
- sprinkles of sea salt for garnish
- powdered sugar for garnish
- • Spray four ramekins or small baking vessels with nonstick cooking spray. Preheat oven to 350 degrees.
- • In small bowl, whisk together 2 TBSP sugar and 2 TBSP cocoa powder. Set aside.
- • Whisk flour, baking powder, salt, cinnamon and the remaining 2 TBSPs sugar and cocoa powder in medium bowl.
- • 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.
- • 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.
- Sprinkle sea salt and powdered sugar on top and serve with or without whipped cream, ice cream, etc.
- This recipe was entered in the contest for Your Best Pudding
No Laffy Matter
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