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
Dutch processed cocoa powder
sea salt (kosher would work too)
cinnamon (freshly ground is best)
soy milk (or regular milk)
sour cream or creme fraiche
large egg yolk
semisweet chocolate chips
brewed coffee, to enhance chocolate flavor
• 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.