4 tablespoons butter, plus 1 tablespoon for coating -
(BULK) – 5 ounces semi-sweet chocolate chips -
(BULK ) 1/2 teaspoon cinnamon -
1 teaspoon vanilla -
1/3 cup pumpkin puree – not pumpkin pie filling
2 eggs -
1 egg yolk -
(BULK) 1/2 cup sugar, plus sugar for coating -
1 tablespoon flour -
Preheat the oven to 350 degrees. Grease 6 (4-ounce) ramekins with butter. Add some sugar to each ramekin and swirl to coat. Place the ramekins on an aluminum foil lined cookie sheet. Set aside.
Over a double boiler, add the butter and chocolate. stir until melted and smooth. Remove from the heat, and stir in the cinnamon, vanilla and pumpkin puree. Mix until combined. Set aside to cool. In a medium sized bowl, add the eggs, yolk, and sugar. Whisk or blend with an electric mixer until tripled in volume and airy. Carefully fold in the chocolate/pumpkin mixture, being careful not to deflate the eggs. sift the flour over the mixture and fold in as well. carefully fold in the chocolate/pumpkin mixture, being careful not to deflate the eggs. Sift the flour over the mixture and fold in as well. carefully pour the batter into the prepared ramekins. Bake in the preheated oven until the tops are set, but the center giggles slightly when shaken, about 18 – 20 minutes. Serve hot with powdered sugar dusted on top.
Recipe from my website Po’ Man Meals (www.pomanmeals.com)