This light and airy dessert is delicious topped with just a little whipped cream and fresh raspberries or strawberries. You can also sprinkle some confectioner’s sugar on the top.
8 ounces semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1 1/2 teaspoons instant espresso powder
Pinch of salt
6 large egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 large egg whites
Butter ramekins. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Add espresso powder and salt; stir to blend well. Cool to lukewarm, stirring occasionally.
Using electric mixer, beat egg yolks, all but 1 tablespoon sugar, vanilla and cinnamon in large bowl until mixture is pale yellow and thick, about 5 minutes. Fold 1/4 of egg mixture into chocolate mixture. Fold chocolate mixture into remaining egg mixture.
Beat egg whites in another large bowl until soft peaks form. Add 1 tablespoon sugar; beat just until firm peaks form. Fold into chocolate mixture. Divide batter among prepared pans. Cover; chill at least 1 hour and up to 4 hours.
Position rack in center of oven and preheat to 400°F. Bake cakes until edges are set and centers are still soft, about 11 minutes.
Serve with vanilla ice cream on the side and drizzle with chocolate sauce.