Tiny Chocolate Cinnamon Cakes

ingredients

1/2 cup butter, divided
1 tsp. unsweetened cocoa powder
3 oz. (90g) bittersweet chocolate, chopped
1 tsp. vanilla
1/2 cup all-purpose flour
1/2 tsp. ground cinnamon
2 eggs, at room temperature
1/3 cup granulated white sugar
(Sorbet or fresh fruit, to serve cakes with)

method

Melt 1 Tbsp. of the butter and liberally brush a mini or regular muffin pan or madeleine tin. Sift cocoa overtop to dust. Shake pan to coat evenly with cocoa and shake off excess.

Cut remaining butter into small cubes and combine with chopped chocolate in a saucepan. Melt over low heat, stirring until smooth. Stir in vanilla. Let cool to room temperature.

Combine flour and cinnamon in a bowl. In another bowl, using an electric mixer, beat and eggs and sugar until pale yellow, thick and tripled in volume. Sift one-third of the flour mixture over egg mixture and fold in with a rubber spatula just until blended. Repeat with remaining flour in 2 more additions. Gently fold in cooled chocolate mixture until blended.

Spoon into prepared pan, mounding the top slightly. Refrigerate for about 30 minutes or until well chilled.

Preheat oven to 375° F.

Bake the cakes for 12 to 15 minutes or until top springs back when lightly touched. Tip out of pans onto a cooling rack immediately.

Serve warm or let cool completely to serve later. Cooled cakes can be stored in an airtight container at room temperature for up to 2 days. Reheat in a 350° oven for about 5 minutes before serving.

Serve with a scoop of fruit sorbet or a good vanilla ice cream and fresh fruit.

Makes 4-6 servings.