serves 6
difficulty moderate
equipment
  • A square muffin pan
  • parchment paper
  • saucepan
  • bowl
  • cups
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
8 oz   8 oz quality chocolate (at least 60% cacao, finely chopped)  
  1. first prepare your pan by greasing the bottom of each muffin square, then fit a piece of parchment across the bottom and up the sides. the bottom and two of the sides will be covered with parchment.
  2. then lightly grease the parchment again, and then fit another piece of parchment over the top of the first one, going in the opposite direction. now the bottom and all sides of each tin should be covered with parchment.
  3. melt the chocolate over a double boiler until it is smooth.
  4. meanwhile, in a separate pan, heat the heavy cream over medium-low heat until it is just hot (do not boil).
  5. remove the cream from the heat, and stir in the cinnamon, coffee, and salt.
  6. then slowly stir in the melted chocolate, and mix well until everything is completely smooth.
  7. use a ladle or a large spoon to transfer the chocolate cream to the prepared muffin tin. each tin will hold about 1/3 cup, and this recipe will fill about 6 cups (with some leftover).
  8. cover the tin with plastic wrap and refrigerate until chilled and solid, a few hours or overnight.
  9. to serve, remove the tin from the refrigerator, let it sit at room temperature for about 10 minutes, then remove each individual chocolate cake from the tin using the parchment sides.
  10. unmold onto a small plate for serving, and top with salted butter caramel ice cream if you like.
100 oz 1 cup 100 oz (1 cup) heavy cream  
  1/4-1/2 tsp 1/4-1/2 tsp cinnamon  
  1-2 tsp 1-2 tsp instant coffee  
  1/4 tsp 1/4 tsp sea salt