Recipe makes 8 to 10 dessert portions
6 ounces Semisweet Chocolate Chips, 60% to 62% Cocoa
11 Tb. Butter, cut into small pieces
1 ¼ cup Sugar
3 Eggs, beaten
1 tsp. Vanilla Extract
1/2 cup Pastry Flour
1 tsp. Ground Cinnamon
¼ tsp. Kosher Salt
Smoked Salt and Fresh Fruit for servin
Combine the chocolate and butter in a small saucepot and heat over a low stove setting. Whisk every 30 seconds as the butter melts to prevent scorching the chocolate. Once the mixture is completely melted and evenly blended remove the pan from the heat.
In a clean bowl whisk together the sugar, eggs and vanilla; whisk in the chocolate mixture until smooth.
In a separate bowl, whisk together the flour, cinnamon and salt. Fold the flour mixture into the chocolate base until batter is just incorporated.
Preheat the oven to 350F. Arrange 8 to 10 ramekins in a baking dish, or two baking dishes if needed. Evenly divide the chocolate batter between the ramekins. Place the pan holding the ramekins into the oven and bake for 12 to 16 minutes until the cakes are puffed and set around the edges but still soft, or “molten” in the center. Remove the cakes from the oven and transfer the ramekins to serving plates so that guests do not burn themselves on the hot ramekin. Sprinkle the smoked sea salt over each molten cake and top with some of the fresh fruit. Serve while warm if possible.