Ingredients
Scale
- 12 ounces 70% dark bittersweet chocolate chips
- ¼ cup butter, slightly cooler than room temperature (about 20 minutes out of refrigeration)
- ½ cup granulated sugar
- 1 (14 ounce) can La Lechera Sweetened Condensed Milk
- 4 eggs
- 1 tablespoon vanilla extract
- 1 ½ teaspoon ground cinnamon
- 2/3 cups all-purpose flour
- ¼ cup confectioner’s sugar
- fresh raspberries for garnish
- fresh mint leaves for garnish
Instructions
- Preheat oven to 400° F.
- Grease 8 ovenproof ½-cup ramekins with non-stick cooking spray and place them on a large baking sheet. Set aside.
- Place chocolate in heatproof bowl. Place bowl over a pan of simmering water and allow the chocolate to melt, stirring occasionally. Make sure that the bottom of the bowl does not come in contact with the water. If water gets into the melting chocolate, it will seize and become unusable.
- In a large bowl, combine butter and sugar. Beat with hand mixer until creamy. With mixer still running, slowly add condensed milk, continuing to mix until all ingredients have combined.
- Continuing to mix, gradually add in eggs, one at a time. Beat in cinnamon and vanilla. Decrease mixer speed to low and beat in melted chocolate. When chocolate has been incorporated, stir in flour.
- Divide mixture evenly among ramekins. Place baking sheet with ramekins in oven and bake for 12 minutes or until edges are set.
- Carefully run a small knife along edges and invert ramekin on a serving plate. Dust with confectioner’s sugar and serve with raspberries and mint.