Categories: Cake

Ingredients

• 2 sticks butter, unsalted, plus more for
• ramekins
• 4 tsp. sugar
• 1/2 tsp. ground cinnamon
• Pinch cayenne powder
• Pinch nutmeg
• 12 oz. semisweet chocolate, chopped
• 1 cup all-purpose flour
• 2 1/2 cups powdered sugar
• 6 large eggs
• 6 large egg yolks
• 1 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract

Directions

1. Preheat oven to 400 degrees.
2. Butter 8 (6 oz.) ramekins and sprinkle each with 1/2 tsp. sugar.
3. In a saucepan combine butter, cinnamon, cayenne, nutmeg and chocolate over low heat until melted and smooth; stir frequently. Cool slightly.
4. In a large bowl, whisk together flour, powdered sugar, eggs and yolks, vanilla and almond extracts until creamy. Add melted chocolate to the batter and whisk together.
5. Pour into prepared ramekins.
6. Bake cakes until the top is stiff and cracked and the edges are dark, about 12 to 14 minutes. Remove from the oven and let cool for 5 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm. Dust with powdered sugar just before serving.

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