This is really nice and so easy. I made them the day before and left them in the fridge until I was ready to cook them.
microwave chocolate-cinnamon pudding cakes served with rasberries and vanilla ice cream
Start to Finish: 10 minutes
Servings: Makes 4 servings.
Ingredients
114g fine-quality bittersweet chocolate (not unsweetened)
4 tablespoons unsalted butter, cut into pieces
57g packed dark brown sugar
1 tablespoon all-purpose flour
177ml heavy cream
2 large eggs
1/2 teaspoon vanilla extract
3/4 teaspoon ground cinnamon, plus additional for garnish
1/4 teaspoon baking powder
Pinch of salt
Small pinch of ground cloves
2 teaspoons confectioner's sugar, or to taste
Preparation
Butter four 8-ounce ramekins. In food processor, finely grind chocolate. Add butter and sugar and process until thoroughly combined. Add flour, 60ml of heavy cream, eggs, vanilla, cinnamon, baking powder, salt, and cloves, and process until smooth.
Divide mixture evenly among ramekins and cover tightly with plastic wrap. (Batter can be made ahead and regfrigerated in ramekins, covered with plastic wrap, up to 6 hours.)
Leaving plastic wrap in place, microwave ramekins one at a time, on high for 1 minute 20 seconds. Remove from microwave and pierce plastic wrap with tip of sharp knife. Cover each ramekin with heavy plate and let stand, steaming, 7 minutes.
Tip: These easy cakes can be assembled before sitting down to dinner, then microwaved as you put on the water to boil for coffee or tea.