Semi-Sweet Chocolate Chips 7 oz. by weightButter, melted 4 oz. by weightCoriander, ground 1 tspCinnamon, ground ½ tspClove, ground ¼ tspWhite pepper, ground ¼ tspEggs, whole 3Egg yolks 2Vanilla Extract 1 tspPowdered Sugar 1.5 CupFlour, all-purpose .5 Cup
Place chocolate chips, butter, coriander, cinnamon, cloves and white pepper in a sauce pan, melt over low heat, stirring until melted & smooth. In a separate mixing bowl, whisk whole eggs, egg yolks and vanilla extract together until all ingredients are well incorporated. Once the egg mixture is well incorporated, whisk in powdered sugar a little at a time until all the sugar is completely incorporated. Add the heated chocolate mixture to the egg/sugar bowl very slowly and mix well until all chocolate is incorporated. Whisk in flour and mix until all the flour is incorporated.
GENEROUSLY spray 4 oz. baking tins with non stick spray. Immediately scoop 5 oz. of batter into each tin and place in fridge to cool completely. Note: If you do not spray the tins generously with pan spray, the cake will stick to the pan and not be easy to get out!
After batter has completely cooled cake should be placed on a baking sheet in a 350 degree oven. Bake for 17-18 minutes for a very molten center or 20-22 minutes for a less molten center. Carefully remove cake and allow cooling slightly, turning upside down on plate to release cake. Garnish with ice cream, whipped cream and chocolate sauce.