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4-5 individual servings (with 2” x 4” ramekins)
INGREDIENTS
For the crust
For the cake
For the crust
Place all the ingredients in a food processor and pulse until moist, 30 seconds. Set aside at room temperature.
For the cake
1. Preheat oven to 325 degrees.
2. Place the milk and dark chocolate in a microwave-safe container. Place three ounces of butter on top of the chocolate and heat in the microwave for 1-1 ½ minutes. Remove the container from the microwave, mix well, and heat for an additional 20 seconds. Set aside.
3. In a medium mixing bowl, whisk together the egg, sugar and cocoa powder. Add the chocolate mixture and mix well.
4. Grease the ramekins with butter. Spoon ¼ cup of the graham cracker crust mixture into each ramekin. Gently pack crust down, allowing it to come up about ½ inch all around. Fill the remaining ¾ of the ramekins with the chocolate mixture. Bake in the oven for 12 minutes. Serve immediately with vanilla gelato or fresh fruit.
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