-
Build rack in heart of oven; preheat to 375 degrees F. Lightly coat two 10-ounce ramekins with cooking spray; coat the insides of every with 1 1/2 teaspoons sugar.
-
Build chocolate in a diminutive microwave-safe bowl. Microwave on Medium, stirring every 20 seconds, till melted, 1 to 2 minutes. (Alternatively, survey “No Microwave?” below.)
-
Trudge egg yolk and cream in a medium bowl till blended. Trudge in the chocolate till mute, then bound in flour and cinnamon till integrated.
-
Beat egg whites and salt in a medium bowl with an electrical mixer on high flee till mute peaks invent. Beat in the closing 2 tablespoons sugar in four additions, till stiff, mute peaks invent.
-
The use of a rubber spatula, gently fold half the beaten whites into the chocolate combination till reasonably mute; then gently fold this blended combination abet into the closing egg whites till no white streaks reside. Divide between the ready ramekins and converse on a baking sheet. Bake till puffed and agency to the touch, 18 to 22 minutes. Dust with confectioners’ sugar, if desired. Wait on at once.
Options
Gear: Two 10-ounce ramekins
No Microwave? Build chopped chocolate in the head of a double boiler over sizzling, however no longer boiling water. Gently proceed till nearly melted. Take away from the heat and proceed till the chocolate melts fully.
In the reduction of Down on Dishes: A rimmed baking sheet is big for all the pieces from roasting to catching unintended drips and spills. For effortless cleanup and to set your baking sheets in tip-top shape, line them with a layer of foil before each use.
