Winter-Spiced Molten Chocolate Cake

Winter-Spiced Molten Chocolate Cake
from Bon Appetit (January 2004)

2 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 2/3 TBSP unsalted butter
1/3 teaspoon ground coriander
1/3 teaspoon ground cardamom
1/6 teaspoon ground cinnamon
1/12 teaspoon ground cloves
1/12 teaspoon ground white pepper
1 large egg
1 large egg yolk
1/3 teaspoon vanilla extract
1/2 cup powdered sugar
3 TBSP all purpose flour

Generously butter 3/4-cup ramekins or souffle dishes. Stir chocolate, butter, coriander, cardamom, cinnamon, cloves, and white pepper in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Whisk egg, egg yolk, and vanilla in large bowl to blend. Whisk in powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to top and dividing equally. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 425F. Bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter. Run small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes. Dust with powdered sugar. Served with fresh raspberries.

Notes: Of course, we needed a dessert that would compete with the main course of Rabbit Stifado. I had to adjust this recipe quite a bit as it was originally intended to make 8 cakes, and I only have two of the jade ramekins (my mother gave them to me for Christmas, and yes, I would like more of them). The quality of the chocolate is key here, especially to balance out the kick from the spices. I used Scharffen Berger. I was surprised that these came out so well on my first attempt at something like this. Surprised, and pleased. Not your ordinary molten chocolate cake. I'd definitely make them again.