4 ounces semi-sweet baking chocolate
(Scharfenberger recommended!)
½ cup butter
1 Tbsp. crème de cacao or brandy
1 tsp. pure vanilla extract
1 cup powdered sugar
2 eggs
1 egg yolk (skip when halving recipe)
6 Tbsp. flour
¼ tsp cinnamon
¼ tsp. ground ginger
Butter 6 4-ounce custard cups or souffle’ dishes. Place on a baking sheet. Preheat oven to 425°F.
Microwave chocolate and butter on high until butter is melted. Whisk until chocolate is completely melted. Stir in brandy, vanilla and sugar until blended. Whisk in eggs and yolk. Stir in remaining ingredients. Divide evenly between prepared dishes.
Bake in a preheated oven 10 minutes, or until the sides are firm but centers are soft. Let stand 1 minute. Loosen edges with a knife and invert onto serving plates. Sprinkle with powdered sugar if desired.
Notes:
These can be refrigerated before baking for a day or two. Bring to room temperature before baking. Baking time may need to be adjusted a minute or so.