Chocolate Cake With Ice Cream Sauce

• 1 teaspoon plus 1/4 cup butter, divided
• 2 teaspoons baking cocoa
• 2 ounces bittersweet chocolate
• 1 egg
• 1 egg yolk
• 2 tablespoons plus 1-1/2 teaspoons sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1/2 cup vanilla ice cream, softened
• 1/4 teaspoon ground cinnamon

1. Butter bottoms and sides of two 4-in. fluted tube pans or 6-oz. ramekins with 1 teaspoon butter. Dust with baking cocoa; set aside. In a microwave, melt bittersweet chocolate and remaining butter; stir until smooth. Set aside.
2. In a small bowl, beat egg and yolk on medium speed until light and fluffy. Gradually add sugar, beating until thick and lemon-colored, about 3 minutes. Beat in chocolate mixture. Combine flour and salt; beat into egg mixture just until combined.
3. Spoon batter into prepared pans. Bake at 375u0b0 for 15-18 minutes or until a knife inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving plate.
4. For topping, in a small bowl, combine ice cream and cinnamon. Serve with warm cake.

butter, baking cocoa, bittersweet chocolate, egg, egg yolk, sugar, flour, salt, vanilla ice cream, ground cinnamon

Taken from www.tasteofhome.com/recipes/chocolate-cake-with-ice-cream-sauce/ (may not work)