To make the dark chocolate sauce:

Cup of Yum
1. In a saucepan over medium-low heat, bring the evaporated milk to a simmer.
2. Remove from the heat and add the chocolate, butter, cinnamon, and raw sugar and stir until melted.
3. Return the pan to medium-low heat and bring the mixture to a low boil.
4. Decrease the heat to low and simmer, stirring constantly, for 5 minutes.
5. Remove from the heat. Let cool slightly before serving.

To make the æbleskiver:

1. In a large bowl, combine the flour, baking powder, salt, raw sugar, and cinnamon and mix well. Set aside.
2. In another bowl, mix together the egg, milk, vanilla, and 1/4 cup (55 grams) of the melted butter.
3. Pour the mixture over the dry ingredients and whisk quickly until just combined. Try not to stir the batter again after this.
4. Heat the æbleskiver pan over low to medium heat with 1/2 to 1 teaspoon of butter in each cavity.
5. Using an ice cream scoop or a spoon, fill each cavity almost to the top.
6. Cook until a crust forms on the batter. Using a thin wooden skewer, turn the æbleskiver 90˚, letting the batter spill over. Once a skin has formed, the æbleskiver will turn easily.
7. Turn again in a different direction and then a last time to close up the sphere. Spin the æbleskiver around until evenly golden brown and a toothpick inserted into it comes out mostly clean.
8. Serve right away or keep the æbleskiver warm in a 200˚F (100˚C) oven.

To serve:

1. In a small bowl, mix together the raw sugar and cinnamon.
2. Brush the warm æbleskiver with the remaining 1/2 cup (110 grams) of the melted butter and roll each one in the sugar and cinnamon mixture.
3. Serve with the chocolate dipping sauce on the side.