Ingredients 

• 3 tablespoons all-purpose flour

• 1/3 cup dutch process cocoa powder + 4 tablespoon for prep 

• 4 oz semi-sweet or dark chocolate

• 1/2 cup unsalted butter + 1 tablespoon for prep 

• 2 large eggs

• 2 large egg yolks

• 1/4 cup granulated sugar

• 1 teaspoon vanilla extract

• ½ teaspoon cinnamon 

• Salt

• 4 Lindor dark chocolate balls 

• Ice cream or whipped cream for serving (optional)

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Directions

1. Preheat Oven to 425°F (220°C). In four 6-oz ramekins spread a thin layer of butter around the sides and bottom. Sift into the ramekins around a tablespoon cocoa powder per ramekin.  

2. Combine flour, cocoa powder, and salt in a small bowl. Mix and set aside.

3. In a saucepan melt chocolate and butter together, on low heat, stirring constantly to ensure the chocolate does not burn. 

4. In a large bowl whisk eggs, yolks, sugar, and vanilla extract until pale and there are no large sugar granules. Should take 3-4 minutes. 

5. Add melted chocolate into the egg mixture, gently fold until combined. 

6. Sift in ½ of the dry mixture once fully incorporates add the second half

7. Divide the batter evenly among the ramekins, by filling one all ramekins at once with one spoonful at a time. 

8. Place a Lindor chocolate ball in the middle of each ramekin, press until the chocolate is fully emerged in the batter. 

9. Place it over, and bake for 10 minutes, the center should still be soft. 

10. Let the ramekins cool for exactly 1 minute, then carefully run a knife around the edges. 

11. Place a plate over the ramekins and flip, to release the cake. 

12. Must serve immediately with ice cream or whipped cream on top for maximum serving.