Chocolate for breakfast

Dark chocolate molten cake with cinnamon whipped cream for breakfast, ’cause, you know, I would want it to go bad or anything.

Here’s the recipe for my cinnamon molten cake, which I think I’ve just about perfected. Adapted from Bon Apetite, September 2000.

Molten chocolate cakes

For the cakes
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, diced
3 large eggs
6 tablespoons sugar
1/8 teaspoon salt
6 tablespoons all purpose flour
**for cinnamon molten cake, I use about 1/4 teaspoon of cinnamon and–if I’m feeling adventurous–1/8 teaspoon of chili powder though, for the faint of heart and palate, this recipe is great without either

For the whipped cream

Cinnamon
Whipping cream
Vanilla
Confectioners sugar

Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes, custard cups, or ramekins. In a pinch I have also used muffin tins, which worked great–just cook them for less time. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool to lukewarm. Using electric mixer, beat eggs, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes. Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet.

Bake until set at edges but still soft in center, about 18 minutes. Flip onto individual serving plates. Serve warm with whipped cream. Dust with cinnamon.

You might also like my Rosemary Limoncello recipe.