in brainstorming a delicious thanksgiving dessert, chocolate came to my mind. chocolate comes to everyone mind first, right? well, that night, we had guests over for sunday dinner and i made chocolate molten cakes for dessert. i love when you can serve guests individual portion sizes for dessert. anyway - afterwards, the hubby said, 'you should add pumpkin to the molten cakes! it would be nice and festive.' i could have kissed him. well...i did. eh hem. but anyway, it was the perfect idea. and the taste was magical! promise me you will make this. today.
- 4 tablespoons buttter, plus 1 tablespoon for coating -
- 5 ounces semi-sweet chocolate chips -
- 1/2 teaspoon cinnamon -
- 1 teaspoon vanilla -
- 1/3 cup pumpkin puree - not pumpkin pie filling
- 2 eggs -
- 1 egg yolk -
- 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.
- 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 pour the batter into the prepared ramekins. bake in the preheated oven until the tops are set, but the center jiggles slightly when shaken, about 18 - 20 minutes. serve hot with powdered sugar dusted on top.
inspired by sunny anderson.