Ingredients Jump to Instructions ↓

  1. 3 tablespoons granulated sugar, divided

  2. 2 1/2 ounces semisweet or bittersweet chocolate, chopped

  3. 1 large egg, separated, plus

  4. 2 large egg whites

  5. 1 tablespoon heavy cream

  6. 1 teaspoon all-purpose flour

  7. 1/8 teaspoon ground cinnamon

  8. 1/8 teaspoon salt

  9. Confectioners' sugar, for dusting

Instructions Jump to Ingredients ↑

  1. Position rack in center of oven; preheat to 375°F. Lightly coat two 10-ounce ramekins with cooking spray; coat the insides of each with 1 1/2 teaspoons sugar.

  2. Place chocolate in a small microwave-safe bowl. Microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes. (Alternatively, see “No Microwave?” below.)

  3. Whisk egg yolk and cream in a medium bowl until combined. Whisk in the chocolate until smooth, then whisk in flour and cinnamon until incorporated.

  4. Beat egg whites and salt in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in the remaining 2 tablespoons sugar in four additions, until stiff, glossy peaks form.

  5. Using a rubber spatula, gently fold half the beaten whites into the chocolate mixture until fairly smooth; then gently fold this combined mixture back into the remaining egg whites until no white streaks remain. Divide between the prepared ramekins and place on a baking sheet. Bake until puffed and firm to the touch, 18 to 22 minutes. Dust with confectioners’ sugar, if desired. Serve immediately.


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