2 ounces fine-quality bittersweet chocolate unsweetened chopped (not or extra-bitter)
1 tablespoon butter plus additional unsalted for greasing ramekin
0.1 teaspoon cayenne
0.3 teaspoon cinnamon
1 large eggs lightly beaten
0.3 cup heavy cream
1.5 teaspoons sugar
0.5 teaspoon vanilla
0.8 cup sandwich bread white firm () (from 2 slices)
Equipment
sauce pan
oven
whisk
ramekin
Directions
Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekin or 1 muffin cup.
Cook butter (1 tablespoon), cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth, 1 to 2 minutes.
Remove from heat and whisk in egg until combined. Fold in bread cubes and let stand 5 minutes.
Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes. Cool 5 minutes before serving.
