Ingredients
3/4 c. semisweet chocolate chips
1/4 c. heavy cream
2/3 c. all-purpose flour
1 tsp. kosher salt
1/4 tsp. baking powder
6 tbsp. butter, softened, plus more for ramekins
2 tbsp. cinnamon sugar, for ramekins
1/3 c. granulated sugar
2 large eggs, room temperature
1 tsp. pure vanilla extract
Preparation
Step 1Make the filling: In a medium microwave-safe bowl, microwave chocolate and heavy cream on high for 30 seconds and stir. Continue to microwave and stir in 10 second increments until chocolate is just melted and the mixture is combined. Refrigerate until firm enough to roll into balls, about 30 minutes. Step 2Using a medium cookie scoop, scoop chilled filling into 4 balls and freeze until solid, about 30 minutes. Step 3Make the cakes: Preheat oven to 350°. Whisk flour, salt, cinnamon, and baking powder in a small bowl and set aside. Coat four 6-ounce ramekins with a thin even layer of butter, then coat with cinnamon sugar, knocking out any excess. Step 4In a large bowl, beat sugar and butter until light and fluffy, about 4 minutes. Beat in eggs, one at a time, until combined. Beat in vanilla. Add dry ingredients and continue to beat on medium-high speed for 1 minute. Step 5Arrange ramekins on a rimmed baking sheet and divide batter among ramekins. Using a spoon, make a divot in each ramekin and place a ball of frozen filling. Do not press down.Step 6Bake until cakes are golden and firm to the touch, 25 to 28 minutes. Step 7Let cool 5 minutes. Carefully invert cakes onto plates and serve warm.
WARNING: When adding the chocolate to the center of the batter, do not press down. The chocolate will escape the cake if you do!
