Heat oven to 400. Spray two ramekins with nonstick cooking spray and coat insides with 1 teaspoon sugar. Tap out excess; set bowls aside.
Melt butter and chocolate in small bowl for 1 minute. Set aside to cool.
Beat 2 egg whites until foamy. Continue beating, gradually adding remaining 3 tablespoons sugar. Continue beating until soft peaks form.
Whisk 2 egg yolks, cinnamon and cayenne pepper into cooled chocolate mixture. Gently fold in egg whites.
Pour batter evenly into prepared ramekins. Bake 16 minutes or until cakes spring back slightly when gently pressed with fingertip.
Remove from oven, cool 10 minutes. Turn cakes out onto serving plates. Serve with Aztec Chocolate Glaze, if desired.
For Aztec Chocolate Glaze: Mix 1/4 cup heavy whipping cream, 1/2 teaspoon sugar and 1/2 teaspoon vanilla in small bowl. Microwave 45 seconds or until hot. Add 2 ounces bittersweet chocolate, finely chopped along with 1/8 teaspoon cinnamon and 1/8 teaspoon ground cayenne pepper. Stir until smooth. Drizzle over cakes and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (170g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 372 (63%)|
|Amt Per Serving||% DV|
|Total Fat 41.4g||55 %|
|Saturated Fat 23.6g||118 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 221.9mg||68 %|
|Sodium 5350.3mg||184 %|
|Potassium 406.1mg||11 %|
|Total Carbohydrate 57.7g||17 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 52.3g|
|Protein 9.6g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 591
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