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Hazelnut and chocolate are a sophisticated flavor combination, especially in this decadent chocolate molten cake. Photo credit: Susan Whetzel from Doughmesstic.
4 ounces semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 teaspoon McCormick® Hazelnut Flavor
1 1/4 cups confectioners' sugar, divided
1 egg yolk
6 tablespoons flour
1 cup heavy cream
Preheat oven to 425°F. Butter 6 (6-ounce) custard cups or soufflé dishes. Place on baking sheet.
Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in hazelnut flavor. Stir in 1 cup of the sugar until well blended. Whisk in eggs and yolk. Stir in flour and cinnamon. Pour batter into prepared custard cups.
Bake 10 to 14 minutes or until sides are firm but centers are soft. Meanwhile, beat cream and remaining 1/4 cup sugar in medium bowl with electric mixer on high speed until firm peaks form. Refrigerate whipped cream until ready to serve.
Remove molten cakes from oven. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates. Sprinkle with confectioners' sugar, if desired. Serve immediately with whipped cream.
Make Ahead: Prepare chocolate batter up to 10 hours ahead of time. Pour into prepared custard cups. Cover with plastic wrap. Refrigerate. Let stand at room temperature 30 minutes before baking.
(Amount per serving)