- 4 ounces fine-quality bittersweet chocolate (not unsweetened)
- 4 tablespoons unsalted butter, cut into pieces
- 1/4 cup packed dark brown sugar
- 1 tablespoon all-purpose flour
- 3/4 cup heavy cream
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon, plus additional for garnish
- 1/4 teaspoon baking powder
- Pinch of salt
- Small pinch of ground cloves
- 2 teaspoons confectioner's sugar, or to taste
- Butter four 8-ounce ramekins. In food processor, finely grind chocolate. Add butter and sugar and process until thoroughly combined. Add flour, 1/4 cup of heavy cream, eggs, vanilla, cinnamon, baking powder, salt, and cloves, and process until smooth.
- Divide mixture evenly among ramekins and cover tightly with plastic wrap. (Batter can be made ahead and regfrigerated in ramekins, covered with plastic wrap, up to 6 hours.)
- Leaving plastic wrap in place, microwave ramekins on high for 1 minute 20 seconds. Remove from microwave and pierce plastic wrap with tip of sharp knife. Cover each ramekin with heavy plate and let stand, steaming, 7 minutes.
- While cakes are steaming, beat remaining 1/2 cup cream in large bowl until foamy and slightly opaque. Add confectioner's sugar and beat until soft peaks form.
- Remove plate and plastic wrap from each ramekin. Invert each cake onto individual serving plate and unmold. Top each with dollop of whipped cream, sprinkle with additional cinnamon, and serve.