Molten Chocolate Cinnamon Pots

Name: Molten Chocolate Cinnamon Pots
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8 servings
Ingredients: 8 tablespoons unsalted butter, plus extra for ramekins; 1 cup sugar, plus 1 tablespoon, for ramekins; 10 ounces semisweet chocolate; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 4 large eggs; 1 large egg yolk; 2 tablespoons all-purpose flour

Recipe courtesy of Sunny Anderson

Show: Cooking for Real

Episode: Pots of Gold

Molten Chocolate Cinnamon Pots

0 Reviews

Level: Easy
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

427

Total Fat

25

Saturated Fat

15

Carbohydrates

51

Dietary Fiber

2

Sugar

46

Protein

5

Cholesterol

147

Sodium

188

Total: 40 min
Prep: 20 min
Cook: 20 min

Level: Easy
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

427

Total Fat

25

Saturated Fat

15

Carbohydrates

51

Dietary Fiber

2

Sugar

46

Protein

5

Cholesterol

147

Sodium

188

Total: 40 min
Prep: 20 min
Cook: 20 min

Ingredients

8 tablespoons unsalted butter, plus extra for ramekins

1 cup sugar, plus 1 tablespoon, for ramekins

10 ounces semisweet chocolate

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon salt

4 large eggs

1 large egg yolk

2 tablespoons all-purpose flour

Directions

Powdered sugar, for dusting Special Equipment: Mixer with whisk attachment and 8 (4-ounce) ramekins Preheat the oven to 400 degrees F. Coat 8 (4-ounce) ramekins with butter. Add the 1 tablespoon of sugar into 1 ramekin. Swirl to coat, then tap out the excess sugar into another ramekin. Repeat the process until all of the ramekins have been coated. Set aside.
In a double boiler, over low heat, add the remaining 8 tablespoons of butter and the chocolate, stirring occasionally, until melted and combined. Fold in the vanilla extract, cinnamon, and salt. Set aside. In the bowl of a stand mixer, fitted with a whisk, add the eggs, egg yolk, and the remaining 1 cup of sugar. Whisk on medium until the eggs triple in volume. Gently fold in the chocolate mixture. Sift the flour into the bowl and gently fold to incorporate, being careful not to deflate the eggs. Pour the batter into the ramekins, dividing evenly. Arrange the ramekins on a sheet tray. Bake until the tops are set but the center wiggles slightly when lightly shaken, about 18 to 20 minutes. Serve immediately, dusted with powdered sugar.